|Refreshing chiles in ice water.|
I harvested so many last week that I have been giving them away. I harvested so many that I have been using them in and on everything I eat. I harvested so many that I had to refresh them in ice water this evening, before using a bunch in this spicy corn and then roasting the rest.
I warn you, people: you probably want to step off. I have been eating jalapeno-stuffed olives, stirring diced fresh chiles into hummus, sprinkling them on everything, breakfast, lunch, and dinner. My mouth is constantly on fire, which is how I like it.
You do not want to get near this.
If you grow and harvest and eat fresh chiles, be prepared for dragon breath. If your lover picks on you for it, dump 'em. They don't love you.*
|Diced fresh chiles.|
Tonight, I decided to finely dice a bunch of mixed chiles--four or five jalapenos-and-whatever-the-other-long-skinny-chile-is--and make some spicy corn.
|Corn cut fresh off the cob.|
I cut the kernels off of five ears, tossed them with the diced mixed chiles, added salt and pepper and a few good glugs of olive oil, and stuck it all under the broiler.
|Fresh corn & chiles: a perfect couple.|
I broiled the corn-and-chile mixture for 10 or 15 minutes, stirring often. When I decided it was done, it was pocked with brown spots and smelled like heat. Spicy heat. My eyes stung. My lungs burned.
I then squeezed the juice of a fresh lime over everything, sprinkled it with sliced scallion, and stuck it all on a few tostadas with some black beans and salsa verde (yes, more heat).
I was going to call this "salsa," or "salad," or "side dish." But it's really all of those things, or none of them. It's whatever. This is simple summer food, from the garden and the farmers' market, that sets your mouth afire and makes your tummy happy.
*Disclaimer: this is not a blog that purports to give relationship advice--wise or otherwise--except sometimes about you and your dog.