For hot dogs of course. And grilled cheese and grilled ham and cheese. All the green toms i see all over town are killing me. If they only knew how delicious green tomato relish is. I think it's better than relish made with cukes. And, I'm finally getting how to make things actually spicy and not just taste of chiles and peppers. Here's the secret: raw habaneros and serranos chopped and put in fresh at the very last minute. And plenty of 'Em.
Thanks to Annie and Amy, I did my first chantrelle hunting two weeks ago. Then I proceeded to make 5 quiches in order to use those suckers before they got slimy! Foraging is hard work. It reminds me a little of thrift shopping. Lots if searching and sifting.
Though I froze it instead if canning it, these spicy numbers will heat right up when they thaw. I bought thus little self-published recipe book in guanajuato and haven't cracked it till now. The recipes are very simple and delicious. Lots of tomatillo and dried chiles--two things ghat are easy to find. Some are more like enchilada sauces and others are what we would call salsa. I'm gonna test these recipes off one by one.