Yellow, of course, refers to the tomatoes. Cowhorns are the type of pepper I used. This is my first year growing cowhorn peppers and so far, I’m pretty happy with them. They’re incredibly prolific, don’t seem to have any obvious pests and have withstood this ridiculously hot and dry DC summer remarkably well. In comparison, the jalapeño plants are on the slow track – while they’re covered with cute little one inch pepper babies, the cowhorn plants can’t support themselves & their voluminous brood up without the help of plant stakes (or, more accurately, a pair of huge Chinese cooking chopsticks), despite one full harvest just a few weeks ago.
This is a pretty basic salsa recipe (adapted from this one I found on Epicurious and easily customizable to your favorite tomato type or heat tolerance. I used a combination of yellow and cherry tomatoes because that’s what I have on hand and I encourage you to experiment with your own favorite tomato/pepper combinations.
Ingredients
- 2 medium-sized tomatoes
- 1 cowhorn pepper
- 12-15 sprigs of cilantro
- 1 large garlic clove
- 1 small onion
- juice of a half a lemon
- Salt to taste
Preparation
- Chop the tomatoes and onions and add them to a bowl. I chop them coarsely but, depending on your onion tolerability, you may want to chop them finely.
- Chop the garlic, the pepper(s) and the cilantro finely and add to the onions and tomatoes. Add lemon juice and salt and stir till well blended.
- For maximum raw onion kick, serve immediately. For maximum flavor blending, let the salsa sit covered overnight in the refrigerator.
Postprandial Notes: I also made a batch of guacamole, substituting a cowhorn for two jalapeños. Here it is slathered all over a freshly grilled burger. Yum.
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