I'm fat. Now, let's get to the important stuff
I love the challenge of coming up with something awesome when we get our weekly bounty from the farm. This week, in addition to blueberries, apples, potatoes and kale, we also got onions, lots of corn and jalepeno peppers.
I don’t generally cook with hot peppers because I have no idea what I am doing, how many I need to use to make something kind of spicy versus holy shit spicy. So, the jalepenos were an added challenge, and I totally rose to the challenge, if I do say so myself. Now, I am not entirely sure what constitutes succotash, but I think it involves corn, so…
Not at all Sufferin Succotash
4 jalepeno peppers
One red onion
One white onion
Two ears of corn
Halve the peppers and remove the seeds. Leave as much of the whitish vein as you can stand. The seeds and vein is where most of the hot is. In hindsight, I recommend donning a haz mat suit, or at least some plastic gloves. I had some issues. Thankfully I didn’t touch anything sensitive. You’re welcome Bruce.
Roast the pepper halves under the broiler until the skin is brown and bubbly. Remove and place in a bowl of cold water until cool enough to remove the skin.
Halve the onions and separate the layers. Broil those too. Remove when the onions are nice and soft. You may need to remove some burned parts. Or throw those in too. Whatever you are into.
Chop the peppers and onions and mix together.
Cook the corn and remove from the cob. Add corn to the pepper and onions.
Mix in 1-2 T lime juice.
Enjoy on bread or with tortillas, by itself, as a topping for chicken, fish, a burger, WHATEVAH!