This is high season for all the glorious ingredients that go into fresh salsas, from red to green to even (if you throw in chopped papayas and mangoes) yellow. It's all I can do to not snatch up armloads of the little green orbs of tomatillos and bring them home to cook down into a fantastic sauce for chicken enchiladas. Or roast up a pile of dark green poblanos for some classic chiles en nogada. But then there's always the freezer option...hmmm!
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