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.
It looks delicious! Don’t rub your eyes!
Thanks, Bill! It is delicious. My kitchen looked like a HAZMAT unit and I was suited up with eye protection and gloves for this operation.
So happy to see a post from you again! 🙂 I hope and pray you all are well… We love and miss you all 🙂 Be well! Have a happy Thanksgiving! Much love in Christ to you all, Your Mother Pela
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Dearest Mother P, it was lovely to see M. Stephie & M. Macrina yesterday! The only thing missing was you! The problem with working full time and having 3 kids is I have no time for anything else. My poor neglected blog.
Yum! I have used that same recipe minus the island peppers of death. 🙂 Last year I made twelve jars and ate them all in a month so I had to make more this year. Yours looks great!
Thanks! I agree it is a good recipe- what type of peppers did you use?
I used jalapenos. We had tons from our garden this year.
Your website looks interesting. I have always been nervous about pressure canning, but you make it sound so easy! I have used jalapeños for salsa before and am usually disappointed, that’s why I decided to try the island peppers of death.
Thank you so much! It really is easy. I was nervous, too, but it is very difficult to hurt yourself with modern pressure canners. You would have to deliberately ignore instructions.
I think I may have to take the plunge then. Thanks!
Looks yummy. Wow. PAT