Tomatoes with Green Chilies

We are down to one tomato bush, it had a dozen or so ripe tomatoes when I looked yesterday, and there were enough poblanos to make it worth roasting them for a nice rotel copycat recipe.   I chopped several small sweet onions, the roasted green chilies, and a couple of jalapenos and added them to the tomatoes to simmer for a while.  I had enough for six pints.  This stuff is great for chili or mixing in with cheese for a nice dip.  There are a bazillion recipes for soups that include it – just plug rotel and soup into your search engine, rev it up, and pop the clutch.

Tacos and Enchiladas

DSC_5519 [1600x1200]These were fun and tasty.  I had a couple of fresh poblanos I wanted to use up so I roasted them atop the stove over a burner and scraped off the skins.  They went atop some chicken thighs that I sauteed in a little oil and became the filling for the tacos and the enchiladas.  Mrs J called from the grocery store and asked if I wanted her to pick anything up and I asked for tomatillos because they usually have a few.  I had just read over several recipes for making salsa verde and every one of them wanted roasted tomatillos.  She came back with several small, sad looking specimens but I went ahead and used them.  Cut them in half and roast them under a broiler, then spin them in a blender with lime juice, half an onion, salt, pepper, a smashed garlic clove, a pinch of sugar, and as much of a fresh jalapeno as you can slip by the Missus.  I used half of one, no seeds.  Most of the recipes want a handful of cilantro with that but we decline on account it tastes like soap.  But it’s pretty and makes a nice garnish, so there’s that.

Mmm… brisket tacos

DSC_5245 [1600x1200]I’ve seen mention of brisket tacos before and a quick search took me to the Homesick Texan’s house for his take on a regional favorite from Dallas.  I already had the brisket but I liked the roasted poblanos and went that way.DSC_5240 [1600x1200]It isn’t hard to do this over an open flame.  I stuck a fork into the ends of these and roasted them like marshmallows at a campfire.  Get the skins black and blistered all over and cover the peppers with a plate in a bowl to steam them in the residual heat for a half hour or until they cool off.  Cut off the stems and pull out the seeds, the skin scrapes off easily with the back of a knife.DSC_5241 [1600x1200]Saute sliced onions and sliced peppers in a large enough pan to also hold the thin sliced brisket so you can rewarm the meat. DSC_5243 [1600x1200]

Add some of the drippings from cooking the brisket if you wish, or you can serve it at the table for a dipping sauce.  I toasted the Monterey jack cheese on flour tortillas in my toaster oven until the cheese melted and then added the meat and veggies.DSC_5242 [1600x1200]One more picture!DSC_5246 [1600x1200]These were very, very good.  That sauce from the apple cider with the drippings is killer.

Salsa Verde

Wasn’t very long ago that I made my first batch of this stuff.  It’s pretty easy but it does take time to cook the peppers and to drag the blender out and then clean it up.  While at the farmer’s market yesterday I took note of all the nice peppers and decided to make a larger batch for canning.

Into the pot this morning went 2 onions, 4 poblanos, a double handful of sweet banana peppers, 2 green bell peppers, and 2 heads of garlic-peeled and crushed.  I added enough chicken stock to aid in cooking them and let them simmer for 15 minutes.

I dipped those out of the pot and into my blender in  batches and pulsed it to reach the desired texture, and then pureed a small last batch to provide a thicker liquid base for the salsa.

I poured it all into 3 pint jars and processed them in a boiling water bath.[*]  Consult your local county extension website for proper canning method.  [Canny advice-Eds.]  Groan-jeffreyw.  

[*] Edited to add:  A comment at another venue warned that a boiling water bath was not appropriate for this recipe!  Use a pressure canner or preservatives to prevent botulism!  h/t waiowai.