Saturday, August 24, 2013

Chiles Rellenos with Tomatillo Salsa


Saturday 17 August
Last Sunday at the potluck, our neighbor Ed gave us a giant basketful of various chile peppers - jalapenos, red cayennes, poblanos, and banana peppers - from his garden.

So making chiles rellenos out of the poblanos was a natural decision.  We added one pepper from our own poblano plant - and when we had done them in our usual way, we found that one pepper was REALLY spicy, while the others were mildly hot.  Wonder whether we're growing a bunch of eyebrow-scorchers out there.

The traditional pepper-bed is our tomatillo salsa, and even that got a dash of red banana pepper, for beauty and extra snap.

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