Friday, September 24, 2010

Inaugural Salsa Verde - Happy Equinox!

Our recent Grassy Knolls harvest of Green Zebra tomatoes and Bulgarian carrot peppers (Shipkas) cried out for a fresh green salsa so it was a quick web search for salsa recipes resulting in the following lash-up. Oh, and buying a delightful salsa verde from Cam, the Eastside Tomato King last Saturday at the Silver Lake farmers market...

Green Zebra Salsa Verde
  • 2 Shipkas peppers (seeds and all)
  • 6-7 Green Zebra tomatoes
  • 2 smallish heirlooms tomatoes
  • 1/2 cup of red onion
  • 7 large garlic cloves
  • 1 tbsp of olive oil
  • Juice of 1 lime
  • salt & pepper to taste
The salsa is now in field trials with Enrique and results are expected soon.

The character of Shipkas peppers is fairly complex, hot but with a surprising twist at the end that's hard to describe. This is my third use of them and I'm sizing up my cache so I can have a few more recipes before they disappear for the season (and I'm moving the plant to a more sustainable pot and drying out some seeds for next year).

FOLLOW-UP: 2 days later I added more Green Zebras (this time seeded) and heated the salsa to reduce it a bit. Now in field testing at work, the salsa verde is greener, thicker, and less hot but still good and spicy.

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