SC - colored peppers was Food Gifts

[Helen]

Hi,
    I was told that the green - purple peppers could not be eaten.  The ones I
saw came with a tag that says ornamental use only.  Can they be eaten?  I would
have bought the bush if it could have been eaten.

Thanks,
Helen

Mordonna22 at aol.com wrote:

> Well, I've just finished making a batch of what my Southern Ancestors call
> pepper sauce.  I'll be giving some of these as gifts in the coming season.
> I've a pepper bush that's fruiting right now.  Don't know what it's botanical
> name is, we call it bouquet pepper.  The fruit changes color from green,
> through yellow, and red, to purple as it ripens.  All colors can be found on
> the bush at once, and it is a pretty accent plant for a garden.  The peppers
> are small, about 1/2 inch long, and rather egg shaped.  They are perhaps not
> as hot as habeneros, but fiery enough to require that one eat them
> judiciously.
> To make Southern style pepper sauce, you clean the peppers, place in pretty
> bottles, pour boiling vinegar over them, cap with glass, cork, or plastic
> caps, and allow to mellow before serving.  At least 30 days, but the longer
> the better.
> This year I used cut glass cruets with glass stoppers found in thrift stores,
> and white wine vinegar.  I got 1 red, 1 yellow, 1 green, 1 purple, and 2
> mixed batches from the first picking.  The white wine vinegar and clear glass
> make the colors stand out and sparkle for a very pretty presentation.
> The pepper sauce is served as a condiment with almost all vegetables: field
> peas and greens especially.  When I was growing up, every cook had salt,
> pepper, pepper sauce, sugar, and cane syrup on the table with every meal.
> The pepper sauce and the sugar were sprinkled sparingly over vegetable
> dishes, and the cane syrup was used with pork dishes and mixed with butter as
> a topping for biscuits.
>
> Mordonna the Cook,
> SunDragon's Western Reaches
> Atenveldt
> (m.k.a. Buckeye, AZ
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