That beer was an impulse purchase, one of a few I've made this summer. Not shown, the life-size Lady Gaga wax figure.
Those bowls up there, are by Corning and part of their Midcentury line called 'Centura' - these are the 5 1/4 dessert or berry bowls, I also have a few of the 6 1/4 cereal 'coupe' bowls, and they are one of my most prized possessions.
Suck that in. Just whiff it. My prized possessions are some bowls I bought at Goodwill (And eBay), a suitcase and a locket and framed postcard from my Grandma. Maybe my kidneys. It all makes sense, if you don't think about it too much.
The salsa, or sauce, up there, is a hybrid of this recipe - I chucked as much green as I had, and a little bit of red onto a foil-lined sheet pan and broiled until blistery, then used a blender. Once that situation was tended to, a splash of apple cider vinegar, a little cumin and garlic, cilantro, you've got something so good that it makes total sense for it to get GREAT after a day or two in the fridge. This green salsa is just striving forth into a new future, where expired food replaces modern medicine. Builds you up, then kills you. A cycle best illustrated by this movie.
So make it today. Eat it tonight, and love it tomorrow, over your scrambled eggs. Family and friends will love it too, and since my Tomatillo bush (a single solitary one, with no friends close by - this supposedly means your bush will be barren, but I got twenty mature fruits from mine, and there is double that amount of new husks puffing up and filling out from the second round of flowers) is working on a follow-up album, I'd like to find a way to can it. Welcome friends, to a new world filled with hot water burns and playing Chicken with Botulism.
I'm glad you're here. Try this sauce. Maybe your jaw will stop working before mine. You can write me notes.
Roasted Green Salsa
Adapted from Heart of Light
Preheat your oven to 400 F, and arrange any ratio of the following on a foil-lined baking sheet - Green tomatoes and husked/cleaned Tomatillos (cut in half), stemmed jalapenos, Poblano or other green chiles/peppers - use your own personal tastes to determine amounts. I used 6 or 7 green roma tomatos, one medium 'regular' green tomato, 13 tomatillos, 3 (mild) jalapenos and 1 red (hot) red pepper. 3 medium Poblanos, which are pretty mild.
Bake the vegetables for 5 minutes, then broil on high (turn on a vent/fan and open a window) until the tomatillos and tomatoes are blistery, slightly charred and leaking all of their innards and liquid onto the pan. The peppers should be blistered as well. Remove from the oven, carefully, and let cool. With tongs or a fork, place the Poblanos into a plastic sandwich bag for a few minutes.
Scrape the blistered (it'll look like plastic) skin from the poblanos, slit and de-seed. Remove the stems, if you haven't already. Do the same (sans skin-removal) for the jalapenos, or don't if you want it really punchy. Once everything has cooled to tepid, slide the roasted veg, juices and all into a blender or food processor, making sure you remember to throw the peppers in as well. Add 1/2 teaspoon kosher or sea salt, 2 peeled and cored garlic cloves and 1/4 teaspoon black pepper. Process until smooth, and check for seasonings, adjusting if neccessary. Add 1/2 teaspoon ground cumin, as much or as little fresh cilantro as you like and 2 teaspoons apple cider vinegar or lemon juice - I REALLY like what the vinegar did for the salsa, especially as it develops over a couple of days. Blitz one more time, and chill for at least an hour. I like it cold with chips, but you can warm it up gently and no one will get mad.