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About Ramblings of a Hopeless Khowaga

Welcome to my Web site. My name is Chris, and I’ll be your host. I live in Austin, Texas, with my partner, Ray, and our child dog, Mocha. You can read more about me, learn 100 random things about me, and if you’re wondering what the heck a khowaga is, click here. Feel free to browse, read, and leave comments!

Tag: ‘salsa’



12 of 12: December 2009

Saturday, December 12th, 2009

I was a bit stunned to realize that it’s December already!  Winter has moved in somewhat, as evidenced by the blizzard we got a week ago down here in the ATX, but listening to NPR, I was shocked by the realization that it’s only been a year since Bernard Madoff entered the lexicon – indeed, it’s only been a year since the word “bailout” was introduced as well.

Does that mean it’s been a long year?  Or a short one?

This is my 11th 12 of 12 for the year—my perfect record was ruined because I didn’t manage to do one in October (it would, frankly, have sent me ‘round the bend).  Bah.

9:41 am: Coffee

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Cafe Yaucono, imported personally by yours truly from Puerto Rico, where they know what coffee is supposed to taste like.  (I brought back five pounds of the stuff and vacuum packed it).  Cafe Yaucono was chosen as the unanimous favorite by five out of five supermarket employees quizzed by yours truly as they walked by and were asked, “Cual de estos cafes es lo mejor?”

10:20 am: Time to make the jelly

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As I lamented the other day, shortly before the hard freeze that hit last weekend, I ran out to salvage what was left of the crop off of the chili and pepper plants that started to produce again in October.  What this did was stick me with a half pound of habanero chilis, which are ridiculously hot – most salsas that use them call for half a chili, whereas I had over 30 to do something with. While I like to make my own salsa, the prospect of using all thirty up half a chili at a time was not one that I found attractive.

My Facebook pal Claire – haven’t seen her since high school, but that’s the beauty of Facebook – found a solution online in the form of a recipe for cranberry habanero jelly.  Over the years, one of the taste combinations that I’ve grown to love is spicy/sweet.  Not coincidentally, I’m a big fan of the locally produced raspberry-chipotle sauce, and its cousins that combine mango, ginger and habaneros, and peaches and habaneros.  Problem is, when peach season hit (and it hits nicely in the Texas Hill Country – you can buy a bushel at a roadside stand very cheaply), I had no habaneros.  Now that I have habaneros, the peaches are out of season.  Cranberries are a nice, seasonal alternate.

10:58 am: Simmer down now

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Admit it.  You’ve always wanted to see what a slurry of 3 cups of white vinegar, two cups of seeded, diced habaneros, three cups of diced red bell pepper, and a cup each of fresh and dried cranberries looks like when it’s simmering in a pot.

11:11 am: My Smart Stick is Smarter than your Disco Stick

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I don’t use my immersion blender nearly enough.  This was right before I added the 14 cups of sugar.

11:30 am: A Wet Dog is an Unhappy Dog

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I know I’ve mentioned this before, but Mocha hates water and getting wet.  But she smelled, so it was time for a bath, which involved much sulking.

11:57 am: An Unhappy Dog is a Sulky Dog

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Not to toot my own horn, but this may be the best photo I’ve ever taken of Mocha.

12:17 pm: The haul

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Back at the stove, with the fruit pectin mixed in and the jelly all ladled out into individual jars.  It’s heavy on the spicy, that’s for sure.  I bought a bunch of small jars that will be used as office gifts.

12:54 pm: Boil, dammit

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It took forever for the water to come to a boil so that I could start sealing the jars.  What they say about watched pots is true.

3:20 pm: Can we go now?

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Lunch and a couple of shows on the DVR later, Mocha starts getting a little restless because it’s time for her W-A-L-K, and she’s not going to let us forget it.

7:51 pm: At the Cajun Christmas Party

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Ray’s coworker Elisa throws a Cajun Christmas party every year, ‘cos she’s a born and bred Louisiana girl.  And let’s be honest: Etouffe is just another way of saying “in lots of butter.”  There’s absolutely no bad there.

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For much of the evening, I was seated in front of the rum cake and other desserts.  I was very good … although the yogurt coated pretzels did prove to be my weakness.  Whatevs.  I just won’t eat tomorrow.

10:07 pm: Homeward Bound

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I don’t know why it is that I like playing with long exposures when I’ve been drinking (this one was a 2 second exposure … and, no, I wasn’t driving – give me some credit), but I do.  I think it matches my state of mind.

And that was MY 12th.  How was yours?

What do I do with a pound of habanero chills?

Saturday, December 5th, 2009

Before the freeze the other night, I went out in the dark with my gloves on and harvested as many of the chili peppers from my garden as I could, since I figured that the freeze would kill the plants (although I’ve been wrong about that before–no one was more surprised than I when the plants that I presumed had died over the hot, dry summer suddenly started producing again about two months ago).

The good news is that I got quite a few jalapenos and a couple of small poblanos.  Those I know what to do with.  Where I’m at a loss is these bad boys:

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Those, dear readers, are capsicum chinense, commonly known as the habanero chili.  The problem with these as opposed to jalapenos is that habaneros are among the hottest chili peppers (100,000-350,000 on the Scoville scale, in the range known as “Exceptionally hot”—by comparison, a bell pepper is 0, a poblano is in the 500-2,500 range, and a jalapeno is in the 2,500-8,000 range).

Most salsa recipes that use habaneros – and this was my intention when planting them – call for half of one per quart of finished salsa, so I’d be making many gallons worth just to use these up.

I’m considering flash-boiling and freezing them so I don’t have to decide now.  Anyone have any ideas?

Anyone?

LiveBlogging the Great Blizzard of 2009

Friday, December 4th, 2009

Given the extensive coverage the topic has received in major international outlets such as the Austin American-Statesman and KUT-FM radio, I’m sure that you are all aware of the impending blizzard that is set to descend upon the ATX later this morning (assuming the weathermen didn’t get it wrong, again).  In case you’ve been hiding under a rock, here’s the skinny: there is a 60% chance that we may receive up to an inch of snow today.

Naturally, this news has caused panic among some weaker willed individuals.  The University of Texas, for example, felt compelled to issue a pre-emptive notice yesterday afternoon reminding everyone that classes had not yet been canceled, but urged us to check the University’s emergency line before proceeding to work tomorrow for the latest updates.

As you know, here at ROHK we strive for journalistic and culinary excellence of a higher standard, and so, I am sacrificing my own well-being to bring you the latest news about the event that I am sure will be recorded in the annals of history as The Great Blizzard of 2009.

Do check back regularly for updates.

Friday, December 4, 2009

6:10 am: Wake up, get dressed.  In honor of the impending cold snap, I search for a clean sweater, and eventually discover one that my parents bought me for Christmas some years ago.  It was clearly purchased before they moved to Texas because, even before I lost the 10 pounds, it was still at least one size too large and makes me look like a mustard colored burlap sack.  However, today we are going with function above form, following the trend set by world-famous survivalist Jake Gyllenehaal in the documentary film The Day After Tomorrow:

jake-gyllenhaal-london-hat

See?  If Jake can sport an outfit that reveals no muscle definition whatsoever, so can I.

6:54 am: Sitting outside of Beverly’s house.  It takes her longer than usual to come out to get in the car this morning, because she is clearly working up the nerve to set forth in the malstrøm and dodge the sunbeams that are beginning to fall outside.

7:10 am: Realizing that I am driving too fast for conditions, I reduce my speed to 72 miles per hour (114 km/h).  This adds at least 2 minutes to my commuting time this morning, but it’s important to drive safe!  Arrive alive!

7:26 am: Walking from the garage to campus.  It is chilly this morning.  The guy who’s not homeless but wants everyone to think he is who usually sets up behind Einstein’s Bagels is nowhere to be seen.  I hope that he has managed to find a shelter for the not-homeless-but-wanting-others-to-think-they-are.

7:35 am: In the office.  It was a tough last sprint across the West Mall to my building, what with the grounds services golf carts whizzing by, but I did make it here.  Lisa has already begun prepping for the cold weather by cleaning out the oven, which has been left a mess by a previous user/staff member.  This is very wise of her — clearly we may need the electric stove as a heating device if the power goes out once the deluge has begun.

7:55 am: Typing these words.  Outside the window, I can see that it is cloudy.  This is clearly a very bad sign — much worse than it has been on every other cloudy day this week.

8:15 am: The men with the leafblowers are out in the pass-through between my building and the next (which once served as the setting for Café d’Amour in the first Spy Kids movie).  Clearly they have been apprised of the danger that can result from snow falling on top of leaves.  I’m not sure what it is, myself, but as landscaping professionals, it’s their job to know these things.

8:28 am: Discover that emergency provisions are already stocked in the front office: two bags of Chips Ahoy™ and one of Pecan Sandies™.  Skeptics may suggest that they are, in fact, left over from Professor E’s final-class-of-the-year celebration yesterday, but that’s just crazy talk.  Lisa continues preparation of baked goods for this afternoon’s Survivalist Training/Birthday Celebration.

9:14 am: Correction: Provisions are one bag of Chips Ahoy™ and two bags of Pecan Sandies™.  Please make a note of this. This is, of course, in addition to the banana bread that Lisa has made, along with the molasses cookies that are apparently on schedule to be made at noon.

Looking out the office window, I can see that we now have a lower cloud cover than we did earlier.  Possibly this is due to the impending snow.  Possibly this is due to the arrival of the alien/Snuggie™ vanguard that I described in yesterday’s post.  Will investigate further.

The Statesman is reporting that “some” snow flurries have been seen in some parts of Central Texas, and that San Antonio may see a light dusting.  I shall keep the brave people of San Antonio in my prayers.

9:28 am: Discover that #Austinsnow is now being hashed on Twitter.  I have to join Twitter to do this, but the feed is too damned amusing not to share:


10:07 am: Take a break from perusing postings about the first harbingers of wintery doom–is Skol preparing to eat the sun and invoke the long winter known as Fimbulvetr?–to notice that the clouds are looking far more sinister now than they did an hour ago.  At least a five on the Scale of Sinistry, up from a four and a half.

Kim suggests that the gravity of the situation requires that the word “aught” be worked into the title, and that we should refer to this as the “Great Blizzard of Aught-Nine.”  What say you?

10:15 am: Realize that I left my iPod in my car.  In the movies, the guy who goes back for something never, ever lives until the end.  (Well, except in the Final Destination movies, but then Death spends the whole movie trying to catch up.)  Not falling for it.  Take that, Law of Murphy!

11:13 am: Fear not, dear readers!  I remain as fervently committed to bringing you updates as they develop.

It has transpired that one of the bags of Pecan Sandies™ has been devoured by inconsiderate coworkers who do not realize the strategic value that they will play in our survival should the worst be realized and we become stranded in the building.  An investigation with possible court martial is under way.

According to #Austinsnow, the earlier rogue flakes have abated.  We remain poised for a resurgence.

It is very cold in my office.  Am contemplating putting on gloves.

11:32 am: Confirm with Ray that he made it to work safely.  Breathe sigh of relief.

11:47 am: Cabin fever has clearly set in amongst the staff.  Food is being anthropomorphised:

apple

Also, the Chips Ahoy™ are stale.  We will put them on the back burner for now.

12:12 pm: Hearing Christmas carols being sung on the West Mall.  Assume there’s irony involved in any song mentioning snow.  The Statesman is now claiming that the snow is “on the way,” downgraded from the “it’s already falling” that we got earlier.

Am off to dodge air molecules on the way to find lunch.  Pray for me.

12:26 pm: Back from acquiring food.  Bitter cold, grey skies, no snow.

There was, however, a young man in front of Goldsmith Hall wearing what is either a very large paper boat or a paper papal hat on his head.  Not sure what the purpose is, other than to make people stop and stare.  Which we did.

12:37 pm: Have met the first person today who claims to have seen at least several snowflakes.  There is much praising of his survival instincts.  He has clearly suffered emotional trauma (but not enough to get me to cancel the panel presentation in 23 minutes in which he is supposed to deliver a talk in Persian).

12:53 pm: Ray calls to tell me that it is “snowing heavily” in Round Rock.  The office moves to Defcom 2 in preparation for the snow to begin falling.

12:57 pm: SNOW!!!!!!  There’s at least 15 flakes out there.

1:05 pm: Photographic evidence that the onslaught has begun:

snow

It’s kind of hard to see, but you can definitely tell if you look under the trees.  There’s a small possibility that some of it’s dust on the window that I shot through, but some of it is definitely snow flakes.

1:47 pm: And now the sun’s out.

1:51 pm: The Statesman is now reporting that winter weather advisory that had been issued for today … has been canceled.

I didn’t even get to go out in it: I’m trapped in my office because there’s a lecture going on outside.  Poop.  On the other hand, it’s a nice sunny day now!  And I left my sunglasses at home.

2:43 pm: My journalistic efforts have been foiled by the final presentations of one of the Persian classes going on in the room outside my office, however, I assure you, I will continue to cover the story until my last breath.  Or until it’s time to go home for the day, one or the other.

2:56 pm: BREAKING NEWS: the baked goods that have been added to the stockpile of supplies in the office include banana bread, chocolate ginger cookies, and both Irish and English breakfast tea.

I have learned from this blizzard that the primary difference between Irish and English breakfast tea is that the former is caffeinated, the latter is not.  (At least, that’s according to the HEB in-store brand — I can’t help thinking that’s not actually correct, but I’m not a tea-o-phile, so can not confirm.)

I have also learned that the air filter on the LCD projector needs to be changed.  I didn’t know it had an air filter and that it could be changed.  Things our sales reps forgot to tell us.  I wonder if this will affect the quality of the breathable oxygen in the event that we become trapped up here.  There are at least two clouds that I don’t like the look of visible from where I’m sitting right now, and that’s before I turn my head too much.  I have a feeling this isn’t over yet, dagnabbit.

3:36 pm: I am startled to see that there is ice buildup on the roof of Goldsmith Hall, which I can see from my office window.  It’s blue and shimmery and … oh, wait.  It’s someone’s jacket.  In fact, now that I look at the photo I took at 1:05, I can see that it was there then, too.

Never mind.

4:07 pm: Whoa!  I’ve gone viral — 600 hits in the past two hours.  Who knew?  The pressure’s on!  (OK, I know I’m supposed to be all Ocean’s 11-style cool and act like this is so <yawn> boring, but I’m just a touch too neurotic for that).

In weather related news, we’re holding at 39 degrees F / 3 degrees C with bright, practically cloudless skies.  I do so hope that the roads have been plowed and salted before I head home–I’d hate to drive in unsafe conditions.  My palms get a little sweaty just thinking about it.

4:23 pm: Time to start powering things down and head out into the wilds.  I shall check in again once I have arrived in the wilds of Round Rock, across the moors of Pflugerville and the towering craggy peaks of Tarrytown.

Stay strong, fellow commuters!  Man shall always persevere over Mother Nature.  (I mean, just look at the Domain.)

4:35 pm: On leaving the building, I see the measures that my fellow Austinites have gone to in order to protect themselves from the blustery weather.  One young fellow is wearing a dark suit, but has elected for the protection of white athletic socks.  Clearly, desperate times call for desperate measures.  Later, I will see another young man so affected by the cold weather that he has had to pull his boardshorts down in order to cover his mid-calf, exposing a considerable amount of plaid boxer short above the waistline.  I feel for him.

4:50 pm: Apparently, the snow has caused a short circuit in the gate at the parking garage.  One poor woman sits there with a line of cars behind her, and is finally forced to back up and go to the pay station in order to make her ticket work.  It’s very sad that such desperate measures need to be taken in order to complete such mundane tasks.

5:02 pm: MoPac expressway.  Cars moving much slower than the posted speed limit.  Possibly due to the weather.  I can think of no other reason why traffic heading north out of Austin would be moving so slowly at 5 pm on a Friday afternoon, especially the weekend before the Red River Shootout in Dallas.  It just boggles the mind.

5:35 pm: I  arrive home and begin searching for things to cover the plants in order to protect them from tonight’s deep freeze.  I now have a basket full of habanero peppers (seriously, what am I going to do with so many habaneros?  I might have to make salsa for the office Chrismukkah gifts.  But, oh no, I’ve said too much.

5:45 pm: I send Ray out to Home Depot so that I can wrap the Christmas gifts that came in the mail today.  I hope they didn’t get wet.

6:03 pm: Gifts wrapped, Ray happily off at Home Depot, I sit in front of the television, open my laptop, and blog this, the last of my updates.  At 6 pm, the winter weather advisory has expired, and I, for one, am considering myself very lucky–very lucky indeed–to have managed to survive the Great Blizzard of 2009.

LiveBlogging has now ended.  Please remain seated until the vehicle has come to a complete stop.  Don’t forget to search under the seat in front and in the overhead bins of you for any belongings you may have brought on board, and have a nice day in town, or wherever your final destination may be.  Drive safe!

Hoi polloi

Monday, September 8th, 2008

It is Friday evening, and Natalie takes me to meet her friends Claudio and Fabrina, who are going to take us to see a modern dance performance.  I’m not a big fan of dance to begin with, and definitely not a fan of modern dance, but it’s an evening out.

We take a taxi to Fabrina’s office in a flat in La Condessa.  It starts to pour, and we arrive before they do.  Someone else from the theater company lets us in, and we wait for the others to arrive.  Natalie has told me about their plays–they’re modern and rather odd, and she has also told me that Claudio has a habit of appearing naked on stage in them (and told me enthusiastically that he has a body that looks rather nice on stage naked), so I am prepared to hate him on sight.

When they arrive, however, they’re quite gracious and warm.  Fabrina, who is black, from Guadeloupe, grew up in France, and has lived in Mexico for seven years, is understated elegant.  Claudio has that sort of personality that only straight boys ever seem to have–one of those personalities where he is instantly likable to anyone and everyone.  He could later turn out to be a massive jerk, and you’d still like him.

We set off for UNAM, where the performance will be.  It’s Friday night in Mexico City and it’s raining, which means that traffic is snarled, even on the dual level periferico expressway that circles the city.  Fabrina grows increasingly nervous as 8:30 — curtain — grows closer and we are stuck not moving on the flyover level of the expressway.  As we inch forward, I try to figure out what the relationship between the two is.  Natalie has told me that she’s not sure either.  After this evening, we decide that the two are former lovers.  They’re clearly comfortable with each other, but there are no signs of affection.  Everyone else in Mexico City seems to have no problem making out in public, and since these two don’t, it seems to be an indication.

Finally traffic clears enough for us to exit at Ciudad Universitaria and Claudio finds a parking space almost directly in front of the performance hall.  We take our seats just as the lights dim.

The performance … was awful.  We all agreed on this.  One of the reasons that I don’t care for modern dance is that it frequently involves “deconstruction,” and I am not familiar enough with the construction to appreciate it being undone.  In this case, there are four dancers and for the entire performance (which mercifully lasts only about forty-five minutes) no two are doing the same thing.  As someone put it later, “They vastly overestimated how interesting this was to watch.”  For me the highlight of the performance comes when Natalie elbows me to point out that Claudio has fallen asleep.

After the performance we go to dinner.  Dinner is late in Mexico, and we’re expecting not to eat before 10, but Fabrina is hungry and we’re both happy that one of the locals is pushing for an early dinner.  Apparently she’s not alone–the first place we go is full and invites us to wait at least an hour for a table.

We end up at a taco place in Col. Insurgentes that’s still hopping at 11 pm.  The tacos are freshly made, the salsas are chopped up in front of the house, and the amount of business the place does is staggaring.  We chat about random things–politics, the weather, the need for massive bribes to accomplish anything in Egypt, the awfulness of the dance performance we’ve just witnessed–and all in all, it’s a lovely evening.

It’s Salsa Day!!

Sunday, August 5th, 2007

Friday was another one of my use-it-or-lose-it days off from work (actually, I don’t lose them: anything in excess of a pre-set maximum number of vacation hours converts to sick time at the end of the year. The problem is that at this point I could be out sick for seven months — but I need a doctor’s note after the third day. :roll: )

So, I sat around on me’ bum for a while and got slaughtered on the latest level of Ratchet and Clank (sewer monsters … ugh). And then I hauled my fat posterior to the grocery store so that I could fill my prescriptions and pick up items — I do love the wide variety of products our grocery store offers, it’s just impossible to navigate on weekends or evenings. The pharmacist told me that it was going to take at least 30 minutes to fill my prescription, so I grabbed a shopping cart and wandered through produce … and then it happened.

I saw the celestial light beaming down from the heavens onto a display of green, pointy goodness.

Yes, that’s right, my children: the hatch chilies are coming into season!!!

Hatch chilies are one of the New Mexico chile specialties. They’re named for the town around which they are most commonly grown and range from mild to spicy to blow-your-head-off-hot. They come into season around Labor Day (American Labor Day) and our grocery chain usually sells them in massive quantities.

In fact, as I was greedily stuffing the first of what would be four bursting-at-the-seams produce bags with the chilies, a woman came along and picked up an entire box of them and put it in her cart.

Me: “And I thought I was excited that they were in season … ”

After I went to New Mexico and saw all of the practical applications of green-chile based products, I decided that when the hatch chilies came out this year that I would buy in bulk and make salsas and green chile sauce and store it for the rest of the year.

So, eight pounds of chilies, four pounds of tomatillos, two pounds of tomatoes, four cloves of garlic, and a bunch of cilantro later I left the store with my new weekend project.

And so, Saturday was Salsa Day.

Hatch Green Chile Salsa

And here’s how I did it.

Step 1: Remove the gay basil plant from my work area:

Moving Gay Basil Plant

As you can see, he’s getting pretty big. He also enjoys being outside more often, but still screams loud and clear whenever he wants to come inside or if he’s not getting enough water. He is such a drama queen.

Step 2: Prep the grill for chile roasting:

Get the Grill Ready

OK, so you’ll notice that I’ve lined the grill with aluminum foil. The temperature on our grill is hard to control, and the first batch of chilies that I roasted burned so badly that in several cases not only did the skin blister (which is good) but the flesh underneath charred (which is bad). This actually worked out better for me.

Step 3: Load up the chilies:

Start Charrin’

OK, so this is how I did it. New Mexican roast chile enthusiasts will probably have a heart attack reading this bit, but WAH.

Hot chilies on the right, mild on the left. Grill on hot, indirect heat, for about ten minutes. At this point, the parts of the chilies that were in contact with the foil were black and blistery (I didn’t take pictures – my hands got a little messy for camera holding). I turned them over, let them roast another couple of minutes and then turned the grill off without opening the cover. I let them sit for another five minutes, then unloaded all of the chilies into a stock pot and covered it with plastic wrap:

Steamin Chilies

The trick here, children, is to wait until the chilies are completely cooled down. This may take a while, but if you’re patient, the skins will slide off like a jacket. Trust me on this one: no matter how easy you think the skins are coming off while they’re still warm, it’s nothing compared to how easy it will be once they’ve completely cooled.

If there are any chilies that are being a bit resistant or their skins haven’t loosened enough, you can steam them for a couple of minutes and let them cool.

Step 4: Peel the Tomatillos

Peel the Tomatillos

Despite their name, tomatillos aren’t actually green tomatoes, nor are they related to tomatoes at all. They’re actually relatives of the gooseberry. Bet you didn’t know that, did ya?

Anyway, when you get a batch of fresh tomatillos, you’ve got to remove the husks and wash off the sticky stuff underneath.

Tomatillo-ey Goodness

For salsa, you really want to roast the garlic (not pictured: wrap a head of garlic in aluminum foil and put it in the oven or grill for 30 minutes), tomatoes and tomatillos.

I prefer to start out on indirect heat — if they need to be blackened, I’ll move them over to direct heat at the end. On indirect heat, let them sit for at least half an hour. The skins on the tomatoes should be splitting and the tomatillos should have ‘muddied’ their color a little bit – they’re the color of ripe green apples raw, they should look a little more like spoiled green apples (in color only!) when roasted:

Roastin’ ‘maters

Step 5: Time to make the salsa!

All the ingredients, lined up in a row

OK, here’s how you do it:

  • 8 green chilies (hatch are preferable, otherwise generic New Mexico green chilies. If those aren’t available you can use eight anaheim chilies plus two jalapeños, roasted as above.) The chilies should be roasted, peeled, and have the stems, seeds, and ribs removed.
  • 4 tomatoes, roasted, with the skins removed.
  • 5 tomatillos (about half a pound), roasted.
  • 1-2 cloves roasted garlic (to taste – I love garlic)
  • 1/2 white onion, peeled, quartered, and roasted in a dry pan
  • 2 tablespoons (i.e., a decent sized sprig) cilantro
  • 1/2 tsp salt
  • 1 tsp cumin

Stick it all in a blender and puree until nice and smooth.

Step 6: Chill and enjoy!

Final Product

I always find that the salsa needs time for the flavors to mingle – plus, a good number of the ingredients are likely still warm. Put the salsa in the fridge until cool or overnight before serving.

Step 7: Realize that you’ve spent so much time making salsa that you forgot to get anything ready for dinner. Order a pizza.

And I hope your weekends were salsa-riffic!

 

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