Chiles Poblanos Nuestros

Monday 20 August

We've done the stuffed poblanos many times before (here, here, and here), but this time they came from our own garden, as did the tomatoes and the coriander (but not the goat cheese).

The salsa was made with the contrasting dark Purple Cherokees and a bunch of the bright yellow Sunburst cherry tomatoes, quartered (also diced red onion, coriander, and lime juice, of course).
Both were very juicy, but too juicy for a bed of pico de gallo, so we drained the mixture. Barbara then had the brilliant idea of adding a shot of vodka into the drained liquid and pouring it into glasses with ice. ¡Ole! and the best ever Bloody Mary was born.