Sunday, September 19, 2004

Garden Blogging: This weekend was exceptionally fine here in Ohio - clear skies and cool, crisp air. Unfortunately, it also marks the end of vegetable gardening. The tomatoes and peppers are starting to show the effects of the cold,so we gathered in the last of the fruits.

Harvest

We turned this into salsa - the hottest we could stand. The recipe follows, but caveat chef. The jalepenos give off volatile fumes, something like pepper spray. It sent my kids running out of the house, and made my husband feel like a protester in New York during the Republican Convention. Consider yourself warned.

Medpundit Jalepeno Salsa
2 tbsp. olive oil
1/4 to 1 1/2 cups chopped jalapenos, depending on your tolerance.
1 minced clove elephant garlic
1 large chopped onion
3 cups chopped tomatoes
1 tbsp. balsamic vinegar
3 tbsp. lime juice
1 tbsp. chopped fresh parsley
Salt to taste

Heat the oil in a skillet. Add the jalapenos, garlic and onion. (Watch out. The fumes are nasty. Make sure your kitchen is well-ventilated.)
Suate until the onion pieces are transparent, but not brown, about 3-5 minutes.
Add the tomatoes and cook until they're soft, about 5 minutes more.
Add the remaining ingredients and cook for a few more minutes.
Add salt if desired.
Best served after standing and cooling for about an hour or more.

Enjoy

Morning Glory, Heavenly Blue
(Don't eat the seeds)

Note: I came back and corrected my spelling of "jalepeno." Was typing too fast, too late, I think.

 

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