FIRST, the winner of Rhys and Clare's latest book WILD IRISH ROSE is...Libby Dodd! Congrats, Libby! Please email Rhys at: authorrhysbowen@gmail.com and she'll send your book!
JENN: Being in Arizona, we are currently in our glory days, that paradisiacal stretch of time after the chill of winter and before the heat of summer. For me, this means the lemon and lime tree are starting to bloom and I've just harvested my peppers.
Aren't they pretty? Habanero and serrano. Which means it's time for the Hub to make his fabulous salsa!!! I don't usually share recipes (because I don't cook anymore) but as Hub was making this one the other day, I thought this is the blast of springtime everyone needs. So here's Hub's recipe for garden salsa. Enjoy!
Hub's Salsa
2 finely chopped habanero peppers (hot)**
2 finely chopped serrano chili peppers
2 finely chopped (seeded) jalapeno pepper s
4 tomatoes quartered and chopped in a food processor
4 finely diced (seeded) tomatoes
2 Tbspn chopped cilantro
2 Tbspn chopped green onion
2 cloves garlic minced
Mix ingredients in a large bowl, then strain.
Then add:
Juice of 3 limes, hand squeezed into salsa
1 tspn salt
2 Tbspn fine tequila (Cabo Wabo)**
**For a more kid friendly version, we leave out the habaneros and the tequila.
When asked how he thought of the tequila, which in my opinion makes it, Hub said, "I'd always thought that adding a bit of a good reposado tequila might mingle nicely with the lime and the salt in the salsa, like in a good margarita, so one day I figured what the heck and added a Tbspn of Cabo Wabo to one batch, loaded it up on a tortilla chip and after that first taste, I knew I had created the perfect salsa."
All right, Red and Readers, what is the taste of spring for you?
