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.

Fresh salsa from the garden.

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.

Cooking and sneezing.

Packed with flavor.

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.

Yum!

Now, it is perfect.

© copyright 2014 Mariam d’Eustachio at Simply Turquoise.