By Kat Barry

There’s no denying that I love spicy food, especially if it features fresh hot peppers. After I became vegan and started amping up the seasonings I was using in my food, I really developed a heightened palette for heat. I started learning about the benefits of eating hot peppers too. At first I was attracted to the fact that spicy food has been shown to increase your metabolism. Then I learned that hot peppers have natural antibiotic principles and can help your sinus. They are also proven to help reduce headaches, reduce arthritis pain, work as an anti inflammatory, and help relieve the gastrointestinal inflammatory disease.
Another reason I am such an advocate of hot peppers, is that our area reaps a copious selection. They grow really well in our climate, and some of the farmers I talk with lament that not everyone gets into some of the exotic seeming varieties they offer at markets. I encourage you to not only work with jalapenos these next weeks while they’re plentiful, but to talk with your local farmer about the other varieties they grow.
If your tolerance for heat is low, seed the pepper prior to using them. Rather than eating them raw, as the following recipe indicates, try cooking them first. The longer you cook the peppers, the more heat they lose. You can simply saute these in a skillet before tossing them in the recipe. Another option is to roast them on a baking sheet lined with parchment for about 12 minutes at 375. You might also want to use gloves when first handling hot peppers. My hands can take the heat now, but the oils penetrate your skin and can linger for hours. Avoid touching your face and eyes after working with hot peppers!
Here is a recipe to help you amp up your standard potato salad with a little local spice. I encourage you to experiment with the varieties, changing out jalapenos for whatever variety your favorite local farmer has available. More hot pepper recipes to follow in the coming weeks!

Jalapeno Potato Salad

2 ½ lbs or about 6 large potatoes
½ red onion, finely chopped
¼ cup sliced green onions
2 large jalapenos, or other seasonal hot peppers, finely chopped
Dressing:
¼ Cup balsamic vinegar (3 Tbs) + organic amber agave nectar (1 Tbs)
2 Cups Vegenaise
¼ tsp celery seed
¾ tsp sea salt
½ tsp dill
¼ C fresh parsley or ½ Tbs dried parsley
¼ tsp fresh cracked black pepper (about 40 turns)

Wash potatoes carefully.  Place in a large stock pot and cover with water.  Bring to a boil and let boil about 8-10 minutes or until a fork can easily push in potatoes.  I leave the skins on for a more rustic look.
When potatoes are done rinse with cool water and allow to cool completely before cutting them into 1 inch cubes.
While the potatoes are cooking and cooling, chop the other fresh veggies and mix the dressing ingredients together in a small bowl.
Place all salad ingredients in a large bowl and toss with about 1 ¼ Cup dressing.  Save remaining dressing for a quinoa or macaroni salad.