This morning I went out to the garden and there were several ripe green chilies ready for picking. We don't have any tomatoes yet, so I can't make salsa; I'll start researching other recipes for using green chilies. Meanwhile I started looking for ways to preserve them in the freezer, in case someone wants a scoop on a cheeseburger or taco.
I turned, as I often do, to The Kitchn
for guidance, followed their instructions, and now have a jar of jalepeno peppers and a jar of ancho poblano peppers in the freezer, ready for use.
|A big ancho poblano and several jalepenos ready for roasting|
|put your broiler on high, broil one side for 3-5 minutes|
|Then broil the other side 3-5 minutes|
|cover with plastic wrap and let steam/cool for 20 minutes|
|Peel, remove seeds and ribs, and chop - then into jars or bags for freezing!|
I love that I now know this technique; any time I want a pepper for a recipe, I can scoop out a tablespoon. I've researched how to can sweet peppers, but this is a great way to preserve hot or mild green chilies for later use.
I am a little surprised that we have chilies already, but June has been hot!
By the way, as I was researching this topic, I came across a lot of articles about using epsom salts when growing peppers (and tomatoes, incidentally). I had never heard of it, but I read enough raves
that I immediately went and bought some and added a tablespoon to the dirt around each pepper and tomato. I also plan to dissolve some in water and use as a foliar spray, especially on the droopy paste tomatoes.
Had a nice walk with Joe in Joaquin Miller Park
as Adam had his drum lessons nearby. Came across some interesting things to share.
|clubhair mariposa lily, very rare here|
|a random teepee - about 25 feet high|
|I've never seen this before|
|the actual monument|
|I passed this man twice. He was deep in prayer and never opened his eyes.|
I found this profoundly moving.
|a cathedral of bay laurel trees|