I had a little baggie in my freezer with about 10 harmless-looking little peppers in it. My friend from Trinidad gave them to me last year, fresh from the garden. At the time she warned me they were hot, but I forgot.
Beware those island peppers, oh my. I wish I had a picture of those little peppers, if only for specimen identification later.
The tomatoes had a late run of productivity and were hanging green on the vines. Prima was anxious to use them, not wanting to let any of her hard work gardening go to waste.
I modified this recipe, Green Tomato Salsa Verde from freshpreserving.com. It is really quite tasty, even if only people from Texas are able to eat it. This is a great way to use up the last of summer’s fresh produce.
Here’s a hint: if you start sneezing uncontrollably while making salsa, ease up on the peppers. If you went overboard, then add a little sugar or honey and extra citrus. I added the juice from two additional limes and a tablespoon of honey and was able to bring the heat down to merely tearing up instead of sneezing.
Now, it is perfect.
© copyright 2014 Mariam d’Eustachio at Simply Turquoise.