I wasn't confident enough about the acid content to can these, so they are in the chest freezer now. This week, the CSA gave us three hatch chilies! I successfully roasted and peeled them, and then, faced with many tomatoes and a good onion and a jalapeno pepper, I decided to make salsa. I loosely followed this recipe from Chili Pepper Madness . It is so good! I'm mad that I don't have any chips or tortillas or anything that would be good for snacking with this salsa at the moment. The Recipe: 3 hatch chilies 4-5 medium tomatoes, halved 1 white onion, cut into chunks 4 cloves garlic, smashed 1 lime, juiced 1 jalapeno, seeds and membrane removed salt to taste Coat the chilies in olive oil and salt. Roast them under a broiler for 20 minutes, flipping half-way through. Immediately transfer to a covered bowl to cool off, then remove the skins and stems. Place halved tomatoes, chunks of onion, and garlic cloves on baking sheets. Bake at 350 f
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.