Captain's Log: Week 14 - Deploy the Salsa

My first meal has come form the garden, and with the exception of salt and water, all of the ingredients I grew allowed me to make a picante tomatillo salsa.  I harvested all of the onions (none bigger than a regulation-sized golf ball), a decent amount of tomatillos and while harvesting peppers, I made a discovery.  I don't think all of those plants are serrano pepper plants.  The plants in the back, which you can barely see through the underbrush, bears peppers that are a different size and color.  Not by much, mind you, but enough to notice.  Upon making the salsa (see pictures and directions below), the difference was obvious.  Serranos don't give off that much heat.  If I had to guess, I'd say some variety of Anaheim.  No matter!  Salsa was deliicious.

On a sad note, one of the many laden branches of the front tomatillo plant snapped under heavy rain and oppressive fruit.  I tried to brace and tie, but it was for naught and had to be cut to save the rest of the plant.

Tomatillo salsa:  De-leaf and wash the tomatillos and place into a pan you don't really care about, as the process will require scraping cleaning.  Add peppers.  Now, there is no fat as a conduit, as you're looking to char the items.  Once charred, add tomatillos, peppers and onions (or a half of a large white onion) to a food processor and obliterate.  Add salt to taste and water to thin.  Enjoy!