And we're back!
Hope everyone here on the east coast is getting back to their routine. For those of you that can't just yet, hopefully you're reading this from somewhere warm and comfortable. And for those of who can: you may donate via text to the American Red Cross for relief efforts. Every bit helps, as they say.
It's true.

We already covered the hurricane's impact on me (or lack thereof); trapped inside, I decided to cook all the things. It was windy. Ozzie didn't want to pee.

Fazekas posed:



...and that about summed it up!

But prior to the tasty salsa verde I made, I first had tackled the gorgeous orange habaneros we'd grown in the backyard as well, about a week ago.

Alas, I knew I had to find a way to do this without making something simply way too hot for my taste buds (which is relatively uncommon, but those little peppers pack a whopper punch that somewhat terrifies me. Biting into one to confirm it was, in fact, hot did not help. Idiot).

So, I grabbed a lot of heirloom tomatoes (again, Kimball fruit farm. Thanks for being my lunch-hour salvation every Tuesday and Thursday, guys!) and some sweet corn and decided to wing it. It was beautiful out, so I employed the grill to roast everything prior to mixing. The result a just-spicy-enough, hearty, chunky salsa that Matt simply had to fry fresh tortilla chips for. If you're still grilling, give this a go. You'll be glad you did.






What it's Made of:
(Again, this makes a lot of salsa. Adjust accordingly. Or give to your friends like a nice guy.)

• 5 or so good-sized heirloom tomatoes, cored and quartered
• 2 ears corn, husked
• 3 habanero peppers
• 1 red onion
• 1 bunch cilantro
• 2 cloves garlic
• 1 tsp agave or honey
• 1 lime
• Salt, to taste

How it's Made:

• Preheat grill to high
• Roast tomatoes, corn and habaneros on grill for 10-20 minutes, until corn is charred and tomatoes are blistered, let cool for a bit
• When cool enough to handle, remove corn from cobs and set aside
• Except the corn, combine all ingredients in food processor (in batches, if necessary) and pulse until relatively smooth
• Adjust salt and/or sweetness to your liking
• Transfer to bowl or serving dish and stir in corn
• Enjoy! This is delicious on tacos.

What are you doing with any last-of-the-season produce?

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