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Thursday, September 19, 2013
Fingers Crossed
Canning hit a bit of a snag this week when I was flattened with a cold, but I'm hoping to tackle those tomatoes again tomorrow.
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is one of this year's most hopeful experiments: Roasted Poblano Salsa. Like most canned salsa, it was quite nasty to taste before it went in the jars, but I'm hoping that those roasted poblano peppers will live up to our expectations after this has time to mellow for a bit. Poblano peppers are my favorite hot peppers--probably because they are the least hot of the "hot" peppers. That gives them lots of flavor with less eye-watering. Dried, they're called "chile ancho," though I haven't tried drying any yet. With 8 poblano plants, this might be the year to try.........
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