Sauces and Pickled Peppers

My husband, Tom, was busy making salsa verde

now that our tomatillos are ripe and falling off the vine.

 For those of you that are unfamiliar with tomatillos

they grow on vines, similar to a tomato, but in pretty little husks

that look like hanging lanterns.  We grow them vertically 

on cattle panels, tying them up with twine because they get 

really tall (long?).  Once the paper husks begin to turn brown,

they release from the vine and are ready to process.

They are the light green pieces you typically find in red salsa

but can be made into a green salsa too.

The fruits are sticky to the touch when you remove the husks.

They have a slight citrus taste when eaten fresh,

but it's not like eating an orange or lemon, it's mild but

I would not eat them by themselves.

There are several recipes on line, pick one that sounds good.

We have more on the way.

There is a basket full in the fridge and more on the vine.

This was made for immediate eating so not canned.

The garden is coming through for us this year

but there are still so many green tomatoes.

I hope they ripen up pretty soon so we can get to work.

Rather than taking an entire day to can everything, 

we can here and there, small amounts that don't heat up

the kitchen too badly.  Here is some red sauce.

And pickled peppers from my husband's square foot garden.

Some of the hot peppers cross pollinated with bell peppers

so now he has bell peppers with a zing!  That's a good thing in his book.

I still have zucchini on the way and the new crop of radishes is starting to come up.

That pretty much leaves the pumpkins 

and whatever the "other" squash is that's growing

among the cucumbers and beans.  Right now it's green

but it won't take long before we figure it out.

In the meantime we'll have fun guessing.