Due to a series of unfortunate circumstances, Molly and I whipped up a delicious Mexican fiesta and discovered too late that we were the only two available to eat it.
Holy guacamole, though, it was tasty!
Molly launched the preparations by making Salsa Fresca, in which she used some of the vegetables we had been given in Tuesday’s garden tour. So awed were we by the bountiful garden, that neither one of us paid very close attention to our tour guide, so we’re really not sure what type of peppers Molly used in her salsa.
I do know that she tasted her salsa, gulped water directly from the kitchen faucet and declared it perfect.
Meanwhile, I placed a lovely little boneless pork roast in the crock pot, sprinkled it with a package of taco seasoning mix and cooked it on high for 4 1/2 hours until it was fork tender.
With some authentic corn tortillas, shredded Romaine lettuce, grated cheddar cheese, and homemade guacamole, we had ourselves quite a little feast.
Sometimes the best parts of a Mexican feast are the leftovers you get to eat the next day and we’ll have plenty of those.
We toasted ourselves with nice cold lemonade (necessary to cut the spiciness of whatever peppers Molly used.)
And we plan to continue our fiesta mañana.
Molly’s Salsa Fresca
Two large tomatoes (diced)
One Anaheim (we think) pepper
One Banana (we think) pepper
One small onion
1/4 cup cilantro (chopped)
One lime (juiced)
1. Put peppers and onion into blender to be chopped, so you don’t have to deal with them with your hands. Once they’re to the right consistency, pour them into a serving bowl.
2. Add diced tomatoes and cilantro and stir.
3. Squeeze lime juice on top, and serve.
Laura’s note: I would like to concede at this point that I definitely shot this series of photos too close. I don’t know what I was thinking. They looked reasonable when I shot them. Having eaten my subject, though, there’s nothing I can do but post. Lo siento mucho.