|"Round of Hungary with a Padron backdrop" (River Farm's FB page)|
Nowadays, if you open my friend's refrigerator, there's always a jar of sliced jalapenos, to be thrown in quesadillas, scrambled into eggs, tossed on a bland pizza. If that doesn't jazz it up enough, they add their student's favorite hot sauce.
I have to tell you--my own family's tolerance for spicy foods is pretty low. My husband's eyes water; my son complains like there's a blazing inferno if a red pepper flake crosses his tongue. So whenever we eat jalapenos (mostly in last week's pico de gallo), there are no seeds involved. And we gravitate toward the larger, milder peppers. Poblanos for chile relleno? Check. Anaheims or Guernicas for a salsa verde? Sure. And, of course, bell peppers for salads and shish kebabs and roasted for all purposes.
|Another great pic from River Farm|
Hardin hails from Seattle, so when she says "local," she means local to us! She'll have cookbooks for purchase and signing as well, if you want to take her knowledge and recipes home with you.
'Tis also the season for that other Mexican-cooking standby, the tomatillo.
|Spotted at Alm Hill|
Que Pasa's Salsa Verde
15 fresh tomatillos
2-3 fresh jalapeno or serrano chillies
1/2 small white onion
2 cloves minced garlic
1/3 cup water
6-8 sprigs cilantro
1/2 tsp salt
Remove husks and wash tomatillos.
De-stem and was chillies. Slice onion into julienne strips and set aside with tomatillos and chillies. On a dry skillet, toast tomatillos, chillies, onions, and garlic until slightly brown. Occasional spraying of water on the skillet will prevent sticking. Tomatillos should feel soft and slightly blistered.
Add ingredients and 1/3 cup water into a food processor or blender and puree.
Add fresh cilantro and salt and blend once more until ingredients are well mixed.
Mmm! Then serve it with chips or whip up some enchiladas verdes, and you're in business.
|These would be dessert|