Hello there all! So here it is, the middle of August in Minnesota and the high today is going to be 60! That’s unheard of. Where is the 95 degree weather with the 70 percent humidity? Personally, I’m thanking my lucky stars. I love the air with a little tinge of crisp fallness. (Fallness is a word now. Just go with it). It gets me eager and excited to go out and play in the garden. Nothing like picking a few tomatoes or peppers without an endless swarm of mosquitoes or the sun glaring down on you like you’re an extra for Bad Day at Black Rock.
So how has everyone’s garden been doing this year? Back when I was a kid I was all about the watermelon. I had this little round garden all to myself next to the swing set. My mom would get a little packet from a seed catalog that was supposed to be a special assortment of seeds for kids. It was a mystery packet! And as the plants grew you were supposed to guess what they were going to be. I was always thrilled when it turned out to be a watermelon. Of course that pretty much choked out everything else it the garden, but who cares?! I was a kid! Something big was growing in my garden. Whoopee!
It’s been a long time since I’ve planted a watermelon, although I have to say that it is still by far my favorite fruit. Instead, this year I’ve gone a little spicy, a little salsaish. (salsaish is a word now. Just go with it). 🙂
I planted several different kinds of green chilies, and the Anaheim peppers are pretty much ready to go. I also planted tomatillos. I was dwelling under the assumption that tomatillos get about as big as tomatoes. Silly, silly me. I wish someone would have told me that they’re as tall as small trees. Those guys are almost falling over in the garden from the weight of the peppers on it. And I have it staked down and secured as well as Hannibal Lecter in Silence of the Lambs.
Back to the Anaheim peppers. What to do with them? Well, salsa, my friends. Delicious, spicy salsa! And you can do it too! 🙂 Of course if you don’t have Anaheim peppers, substitute whatever green chilies you have. I left the seeds in which made a very spicy meatball indeed. If that’s a little too much like a trip to Hades for your tastes, just take the seeds out.
I think I’m going to try this on my next bean burrito. It’s pretty addicting. But I have to say eating it with tortilla chips while watching Doctor Who isn’t too shabby either.
- 2 medium Anaheim peppers, roasted with black skin removed (take seeds out if that's too spicy for you)
- 3 medium tomatoes
- 2-3 cloves of garlic
- 1 tsp. chopped cilantro
- 2 tsp. lemon juice
- salt and pepper to taste
- If your chilies haven't been roasted yet, place them and the tomatoes on a sheet pan in the oven on broil.
- Broil for several minutes, until the tomatoes have some charring and the peppers have quite a bit of blackening. (The tomatoes might have to be removed before the peppers are done).
- Remove from the oven and place the peppers in a Ziploc bag and close. This will make their skins easier to remove. After a few minutes, remove from the bag and the skin should scrape right off.
- Place peppers, tomatoes, and the rest of the ingredients except the salt and pepper into a food processor. Blend until the salsa reaches your desired consistency.
- Add salt and pepper to taste.
- Store in the fridge.