While I don't have a crop of tomatoes yet, I do have a lot of chiles and onions.
It's time to make this season's first batch of salsa.
I pick a handful of chiles, using a pastry box to keep the varieties separate. Serrano is on the left and the unknown variety on the right is a very much hotter chile.
I have to go to the store to get a tomato and some tomatillos. I peel the sheath off of the tomatillos, peel a small onion from the garden, and toss in a mixture of my red chiles.
Now, I move out to the patio and light up some coals on the barbecue.
I get a perforated tray to put the small chiles on and roast them, the tomatillos, tomatoes, and a couple of ears of corn for kicks on the grill over indirect heat. I'll move over to direct heat towards the end to get some char on them.
Finally, it all goes into a blender where I add minced garlic and salt to taste. Then it's done.
Most of this I will freeze until later this summer when the bell peppers are ready to eat. Then, I'll mix this salsa with cream cheese to make stuffed bell peppers.
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