Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.
It’s safe to say that this summer has been one of the hottest Boulder County has seen. While the heat certainly has its downsides, there is something worth celebrating about it: hot peppers are ahead of schedule.
Local farmers take special pride in chiles, particularly Hatch and Anaheim varieties, which are roasted over an open flame and added generously to stews, dolloped onto burgers and used to smother burritos.
And while smelling those delicious chiles roasting is one of the most anticipated parts of the season at the market, there are plenty of other varieties available. Jalapeños are a great gateway pepper, perfect for summer appetizers and cheesy fall dips. Hotter serrano peppers are great for adding flavor to a variety of dishes, including aguachile, guacamole and pork chile verde. And the fiery, floral flavor of habaneros makes them perfect for hot sauces and salsas.
This week’s salsa recipe is a community submission by Tim Plass, the executive director of Historic Boulder. Tim has served on the Boulder City Council, the City of Boulder Planning Board and the Landmarks Board. In addition to his career in public service, Tim is a backyard gardener, local food activist and self-proclaimed salsa enthusiast. Historic Boulder and Boulder County Farmers Markets are now partnering to help bring a year-round farmers market in downtown Boulder to life.
Tim’s Twist on Tomato Habanero Salsa
- About 1 pound vine-ripened local tomatoes
- About ¼ large yellow onion, chopped
- 2 (or more) large cloves of garlic, peeled
- About ½ fresh habanero pepper
- About ¾ teaspoon smoked sea salt such as Maldon
Note: You can always add more habanero if the salsa isn’t hot enough. For less intense heat, remove the stem and seeds before chopping.
Place the tomatoes, onion, garlic and habanero in a pot with enough water to cover the ingredients and bring to a boil. Strain and save the liquid. Let the vegetables cool. Core and roughly chop the tomatoes. Add the vegetables to a blender and blend until the salsa reaches your desired smoothness.
Add some of the cooking water if the salsa is too thick. Taste and adjust the salt and heat level.
What’s fresh this week? Local farmers are bringing chiles, sweet peppers, corn, tomatoes, green beans, green onions, winter squash, melons, carrots, broccoli, fresh bouquets, meat, eggs and more to the Boulder Farmers Market and the Longmont Farmers Market this week.
Visiting the Markets
- 13th Street between Arapahoe Ave. and Canyon Blvd.
- 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21; 3:30-7:30 p.m., Wednesdays, May 6-Oct. 7
- More information
- Boulder County Fairgrounds
- 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
- More information
Have a tip or suggestion? Send your comments, questions and ideas to nibbles@boulderreportinglab.org.
