I’m going off the grid! First, I’m flying to Austin to be a preliminary judge at the Austin Chronicle Hot Sauce Festival on Sunday, and then I’m headed to North Texas for a few days to spend time on my grandparents’ farm. If I’m lucky, my grandma will teach me how to make fruit preserves; I hear the pears are already in season in Chambersville, and my grandma has tempted me with a recipe for pear honey. I don’t even know what that is but it sure sounds delicious! And my grandparents are due a few batches of my biscuits, which always pair well with fresh jam.
Since I’m afraid my sensitivity to chile heat isn’t what it used to be, to prepare for the hot-sauce judging I’ve been taking daily doses of habanero salsa like medicine. I leave you now with one of the salsas I made—a fruity, spicy mix made with fresh, ripe peaches, yellow tomatoes, cilantro and a habanero. It’s terrific on seafood, chicken, pork or simply as a dip for tortilla chips.
I’ll be back in a few days and hopefully will have some fun stories from both the judging and from working on the farm. And if you’re at the Hot Sauce Festival on Sunday, be sure and say Howdy! See you soon!
2 large yellow tomatoes, peeled and diced
4 medium peaches, peeled and pitted
1/4 cup cilantro
1/4 of onion, diced
2 teaspoons lime juice
½ habanero, diced
To peel the tomatoes, I make an X at the base, throw them into a pot of boiling water for 10 seconds, and then peel the skin. I do the same for the peaches, but leave them in the pot for 30 seconds.
Be very, very, very careful when cutting the habanero as the juices can burn your skin.
Throw everything in the blender, and mix until it has a rough consistency.
Yield: About 1 pint