10 April 2013


It's a fiesta of chiles from my garden and a few from the Burnley Rooftop Garden.  The varieties include Thai, Habañero, Birds Eye, Jalapeño and yes, Fiesta!

Making Escabeche from the chiles, garlic from my garden and purchased carrots and cauliflower.  I posted the recipe here two years ago.

Bottled up and ready to go!

Next on the Mexican veggie harvest train were the Tomatillos...
Tomatilloes are the main ingredient in Salsa Verde and can also be made into soup or a number of other recipes including pasta sauce. I grew two types this year, purple and the regular green. They turn pale yellow if left longer on the plant but I prefer the tangier flavour when they are still green. They can be picked any time after the papery husk starts to break like the ones above on the right.

Tomatilloes are not eaten raw, the papery husk must be removed and the fruit is cooked before eating. Browning them on each side gives them a lovely smoky flavour. I chop them in half, grill them in a pan or under the broiler for a few minutes on each side and then freeze them in individual portion sizes in zip-lock bags.  They can be defrosted as needed and chopped up with some Escabeche to make a delicious salsa!