I have no idea how these peppers got to my local market in the midst of winter but I’m not complaining. Whatever sleigh brought them here is welcome relief from the doldrums of cabbage and potatoes. Since they were a bit wrinkly and demand is at a low point this time of year, the whole box was a bargain that won’t go to waste. Salsa can happen any time of year but it’s a great notion to make a batch to perk up your cooking before all the traditional heft of those holiday meals in the next few weeks.
For a quick refresher course, find my year round habanero salsa recipe here and simply blend a handful of fresh chiles in place of the dry depending on what you have. Substitute any heat you like if your holiday taste buds aren’t up to habanero’s fire. If you’re more inclined towards tacos this week, this sort of chile works in my blender taco sauce too.
And since the traditionalists will soon need their fix, here’s my annual reminder to make your own fresh cranberry sauce instead of the modern art sculptures that come out of those rubbish tins.
Of course one of the main advantages of Canadian winters is that you can use the whole of the outdoors as a spare fridge assuming the winter-hungry raccoons and foxes don’t find your stash first.
