We made a version of (Mitch's) Gran's Chile on Thursday before leaving for the weekend... We used home-grown tomatoes, both Scotty's (red & yellow) and my friend Rebecca's (red and heirloom pink). I roasted the home-grown jalapeños. Yeah, I stuff it all into a blender so my inner food separator has to sit down and let me eat the salsa! It was sad to wait soooo long for the flavors to meld, I just knew it would be worth it!!
I got up this morning and checked on my organic chip stash and *fricken, fracken, gobbledy, GROOK* someone left the bag open and now they're stale (almost as big a pet peeve as a dirty, crumb infested knife in my butter!!). After a 30 second curse and some deep cleansing breaths, I had my chile with eggs and toast. YUM!!
Gran's version is usually much darker red. I think it's because she's never used yellow or pink tomatoes ;) She's lately switched to habañeros instead of jalapeños for my father in law's taste and that's just too much hot for my delicate taste vs heat balance. Fussy palate, I've got! I'll have to run this by her and see what she thinks... I do think she'd be proud! 
I got up this morning and checked on my organic chip stash and *fricken, fracken, gobbledy, GROOK* someone left the bag open and now they're stale (almost as big a pet peeve as a dirty, crumb infested knife in my butter!!). After a 30 second curse and some deep cleansing breaths, I had my chile with eggs and toast. YUM!!
Gran's version is usually much darker red. I think it's because she's never used yellow or pink tomatoes ;) She's lately switched to habañeros instead of jalapeños for my father in law's taste and that's just too much hot for my delicate taste vs heat balance. Fussy palate, I've got! I'll have to run this by her and see what she thinks... I do think she'd be proud! 
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