The fruits of my labor are in!
Earlier this year, I decided to plant a jalapeño plant.
Here was my baby on May 11th:
Wasn’t it cute??!!
It grew to be a little mother plant by July 3rd – see the little teeny jalapeños:
Well, after you all have been waiting on pins and needles – I’m here to tell you – (drum roll please) – The Gardener’s Progress…
HARVEST DAY HAS COME!
Yes, after 3 months of fine summer weather, particular attentiveness, careful monitoring, organic mindfulness (I could go on but I won’t) – I now am the very proud recipient of two very special jalapeños.
It is a Gardening Success Story!
Now, what to do with these Two Fine Jalapeños?
I currently happen to have these happy companions in-house:
Shall I make salsa?
Hubby’s not a tomato fanboy – that’s okay – more for me! 🙂
Here’s a great recipe, thanks to The Pioneer Woman:
Restaurant Style Salsa
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- ¼ cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cumin
- ½ cups Cilantro (more To Taste!)
- ½ whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
The Pioneer Woman’s recipe only calls for 1 jalapeño, but I certainly won’t mind that there are 2.
(I wonder how spicy they are going to be!)
What would you do with 2 very special jalapeños? I’d love to hear your suggestions.
God Bless Jalapeño Farmers. I think next year I will be relying on them for the jalapeños for my salsa.
Shhh…don’t tell my plant.