Finally, a chili pepper! For years I have been trying to grow something in my garden, but what with crazy weather — too much heat, too much rain all at once — and those beautiful deer, rabbits and other furry little animals chomping away at my plantings, I have been totally unsuccessful.

So this year I planted some chili peppers, thinking, “maybe those animals don’t like chili peppers.”

And I guess they don’t because I harvested the one in the photo and there’s lots more coming.

I chopped that zinger into a cucumber and tomato salad and served it with grilled chicken breasts and hot corn on the cob.

Tomato-Cucumber-Chili Pepper Salad

1 medium cucumber
2 large tomatoes
1 chili pepper
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Peel the cucumber, slice it in half and scoop the seeds. Chop the cucumber into small pieces and place in a bowl. Cut the tomatoes into small pieces and add to the cucumber. Cut the chili pepper in half, remove the seeds, chop the pepper and add to the bowl. Add the red onion and parsley. Pour in the olive oil and wine vinegar and toss the ingredients to coat them evenly. Sprinkle with salt and pepper. Makes 4 servings