Mush!

It's not what you think. It's really the story of a kitchen near-disaster that spawned not a doorstop, but a colorful end product.
I bought fresh peppers from the farmers' market in september and planned to dice and freeze them for fresh pepper flavor and color in the middle of winter. I thought, "Oh, I'll use my new food processor! It'll go so quickly."
Famous last words.
I chose a blade that was much too fine, and the yellow pepper quickly became pureed instead of diced. Oops. I switched to a blade that allowed a larger cut for the red pepper, and my lovely kitchen gadget still blended it to a smooth consistency. I was left with colorful but slushy red and yellow pepper mush.
I froze them both anyway. I knew the flavor would still be good, and I was certain there would be a way to use this accidental concoction.
Last week I spread the yellow pepper mush on tilapia under the broiler along with the usual butter and lemon. It was delicious and looked lovely.
The red pepper mush ended up in several places. Tacos, superburgers, meatloaf, and eventually quesadillas.
I won't make the same mistake a second, er, third time. But if this happens by accident, well, I know there are lots of ways to use pepper mush!

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