I grow numerous chiles, herbs and heirloom veggies. Mostly tomatoes. Man an Amish Heirloom, Brandywine beefsteak, taken warm from a day in the summer sun, sliced, and placed on a plate with just some salt, pepper, and a slice of fresh mozzerella on top is my favorite summer salad! Top that off with about 6 ears of fresh picked sweet corn for dinner and you've tasted the sun!! Nothin like taking a bunch of fresh picked tomatillos, serranos, onions, and cilantro. Blackening em up in a cast iron skillet. Throw em in the blender and , voila! Salsa Verde made from scratch! Can't wait for summer!!!! Oh yeah, BBQ goes well with this stuff too!
ps. anybody here roast corn on the grill till it blackens and out some chile/lime butter on it? I'll bump this in August!