Record drought and heat is the story for our Texas summer! We pulled up the tomato plants that had stopped producing when temperatures soared to make way for fall garden planting. A few weeks ago we put in a half dozen new plants that are struggling even with extra water and bandana coverings for shade. The peppers are a different story. It is if they just now picked up speed. I have Big Bertha (yellow) and Purple Beauty, Gypsy and Garden Salsa and Tobasco. They are plucky and heat defiant. I have been getting peppers in our CSA share as well which introduced us to a new heirloom variety, named after Mt. Aconcagua in Argentina. Aconcagua are hearty, grow to amazing lengths,are delicious stuffed, and add flavor to many vegetable dishes and sauces. Late August is also the time for Hatch Chile Peppers from New Mexico to appear in our supermarkets. Every year I find new recipes to try with their heat. Hatch Chile Rellenos is my favorite. I already have the peppers ready to roast and fill with goat cheese, pine nuts, and raisins!
Hatch Chile Rellenos
8-10 large Hatch chile peppers, roasted, stemmed, seeded, and sliced lengthwise
9 ounces goat cheese
3 ounces raisins.
2 ounces pine nuts, lightly toasted
sea salt, to taste
1 cup Crema Mexicana
1/4 cup fresh cilantro, chopped
Combine goat cheese, raisins, and pine nuts with a sprinkle of sea salt. Lay the peppers in baking pan, stuff with cheese mixture. Bake in 350 degree oven for 15 minutes.
In a small pan, heat the crema Mexicana over LOW heat until it is warm. Drizzle chiles with warm crema. Garnish with cilantro and serve.