Yesterday evening Hubby and I puttered together in the garden at the end of our day. For me, it’s a special time, the highlight of my day. I look forward to just the two of us talking as we putter. We chat about future plans, world events or whatever happens to pop into our heads.
Hubby was busy plucking the tomatillos from the plants that were ready for harvest. They were plump and green and beautiful. I had taken to making roasted tomatillo salsa with chunks of vine ripe tomatoes and raw jalapeno peppers from the garden to enjoy with corn tortilla strips. We’ve even used the fresh salsa with tacos and nachos. As much as Hubby loves my Tomatillo Salsa, for me it was getting a bit old. Yet the plant keeps pushing out more and more tomatillos. And don’t get me started with the Habaneros. The plants are drooping under the weight of all those golden-orange peppers. Of all the peppers in the garden, the Habaneros were our late bloomers. Now we have more Habanero peppers than any other kind of pepper from the garden. Hubby has taken bags of peppers to work to give them away. We’ve sent pounds of tomatoes and peppers and tomatillos. With all this abundance of crops, we are talking about planting even more next year. Hubby and I love puttering together in the garden.
Spending time with Hubby in the garden was inspirational. We both love Mexican food. I decided to cook up something new, utilizing the Tomatillos, Habanero and Jalapeno Peppers from our most recent harvest. With no recipe to go by, just instinct and a vision in my head, I set about cooking up a new dish. The results were wonderful. Kiddo asked if I got the recipe from Satan as it was hot as hell. Yeah, there’s some heat. It’s right at that edge. Any hotter and it would be too much. It was perfect. Delicious and perfect.
Pork Salsa Verde
2 lb Pork Loin Roast
2 Habanero Peppers
5 Jalapeno Peppers
1 Jar (16 oz) Fire-Roasted Salsa Verde, medium heat
Select a pork loin with a thin layer of fat on one side. This will melt nicely into the pot for added flavor. Cut pork loin into 1″ chunks. Set aside until ready to use.
Wash and peel tomatillos. Cut in half, lay on a roasting pan cut-side down.
Cut stem end from Habanero peppers. Split peppers lengthwise and arrange on roasting pan with the tomatillos, cut side down.
Cut stem end from Jalapeno peppers. Split peppers lengthwise and arrange on roasting pan with the tomatillos, cut side down.
Heat broiler to high. Place tomatillos and peppers about 5″ from heat element and broil for about 5 minutes or so, until skin is blistered and beginning to blacken. Remove from oven and let cool to the touch, about 10 minutes or so.
Place peppers on a cutting board, cut side up. If less heat is desired, scrape membrane and seeds from peppers and discard. (We like heat, so I skipped this step). Chop peppers and place in a bowl. Set aside.
Chop tomatillos, add to the bowl with the peppers. Add Fire-Roasted Salsa Verde to the bowl. Stir to combine.
Place pork into the bowl of a slow cooker set to LOW. Pour salsa mixture over the pork. Stir to combine well. Cover and cook on LOW for about 6 hours.
Serve with your favorite Mexican sides and plenty of warm tortillas to lap up all that sizzling hot sauce.