Have you ever camped in a tent? Or been in a metal building when a gully washer pops up and starts hammering down? On one hand, it’s peaceful. On the other, it’s as scary as all get-out.
The Jimmy Rockford is something between a tent and a metal building, and tonight I experienced my first storm in its confines. Between the air-conditioner cycling like a 1970s disco light I was singing along with Billy Joel’s Scenes from an Italian Restaurant and then … the sound of ocean waves crashing into brass cymbals deafened me. Rain.
My temporary digs already lean to the left a little (I’ve not figured out how to level this thing). Plus, it wasn’t that long ago that Hurricane Ike tromped through here and flooded everything that his winds didn’t trample first. (In almost half of the conversations I’ve had with locals, Ike comes up. Ike was no Katrina (or Sandy), but it was the third costliest hurricane in U.S. history — and probably the costliest along the Texas coast.) Was I nervous? You betcha!
Fortunately though, every Velcro wall hanger withstood the four-minute rainfall. All seals — whatever they’re made from — kept the place dry. Even Adam’s Little Astrodome (my cheap grill), which was fully exposed to the elements, suffered only a little moisture. It was only enough rain to settle the dust, after all. My only real issue? The deafening allowed me to enjoy only the final two minutes of Thelma Houston’s Don’t Leave Me This Way.
Yeah, it was scary. But I survived the August 2015 storm on Gordy Road. If only I’d brought a pair of headphones.
——
For those of you who don’t live in the Southwest, the Hatch chile harvests in New Mexico are almost as big a deal as the swallows returning to San Juan Capistrano, or the Cubs winning the World Series. I’m using mild roasted Hatch chiles in this week’s recipe as the highlight of a classic fresh Mexican salsa. Roasting the tomatoes and onions is optional, but adds a nice smokiness. If you can’t find fresh mild Hatch peppers, you can substitute the Anaheim variety or buy canned whole green chiles.
Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?
Roasted Hatch Chile Salsa
‘Tis the season for Roasted Hatch Chile Salsa. It’s mild and delicious on everything. Truly.
- 3 - Mild Hatch chiles
- 3 cups - Grape or cherry tomatoes
- ¼ cup - White onion, diced
- 2 TB - Fresh cilantro, chopped
- 2 tsp - Kosher salt (or more/less to taste)
- Juice of ½ lime
- Place Hatch chiles on medium-low heat grill, or on a baking sheet in a 450ºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven). (You can also roast directly atop a gas burner, which is what I tend to do.)
- Turn the peppers so that all sides are charred.
- Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap, or place in large zip-close bag. This allows them to steam and makes for easy peeling.
- Place whole tomatoes on baking sheet, grill pan or in a medium skillet. Roast in 450ºF oven for 10 minutes; on a grill for about 5 minutes; or over medium-high heat on the stovetop for about 5 minutes.
- Set aside to cool slightly.
- The charred skin on the chiles should peel off quite easily at this point. I like to peel under cold running water. A paper towel is also handy for rubbing off the skin. Whatever works best for you is fine. Remove stems and seeds.
- Place all ingredients — in a blender or food processor and blend to your desired consistency. Taste and adjust for salt.
- Refrigerate for 2-3 hours to allow flavors to meld.