Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A spice lover's condiment! Flavorful and juicy yellow tomatoes are matched with spicy habanero peppers and laced with cumin for a flavorful and spicy salsa.
This recipe makes a big, spicy batch. I had big chunks of tomato and chilies just like I like it and I didn’t use the food processor and make extra dishes to wash. Score!
The key to punching in the flavor is roasting the peppers, tomatoes, onions and garlic over a hot flame or in a hot oven, sealing in the deliciousness.
It's time to get the tomatoes in if you haven't yet . . . and if you have a glut, or a preserving share from a CSA then you might be wondering what to do with 50 pounds of tomatoes . . .
Charred bits of onion and the last corn of summer are blended with blistered tomatillos for this tangy salsa. I was conservative on the amount of heat -- add more hot chilies "as desired" and you'll do fine.
