In my garden this year therefore there are lots of "Mexican" food ingredients, including my "Three Amigos" -- tomatoes (7 different varieties), tomatillos (2 different varieties) and chillis (4 different varieties). Here are some representative photos:
|The Three Amigos: tomatoes, tomatillos and chillis|
|Chilli -- a "Cayenne-style" variety|
The chillis I have grown this year are ones that I have not tried previously, and I only know the name of one of them -- 'Serrano' - because this came courtesy of 'Wahaca'. The others came from seeds I saved from fruits bought at a food and drink show in London. All of them have produced a wonderful crop already, and they keep on coming (did you know that you can freeze chillis quite successfully? You just need to ensure that when you decide to cook them you de-seed them before they are fully de-frosted, because the chillis go a bit limp when they de-frost.)
My chilli plants have been grown in 10" pots, mostly ones originally marketed as "Tomato pots", which come with covers to assist with retaining moisture. I have found these to be too small for tomato plants, but the smaller chilli plants do well in them.
Whilst I initially saw myself growing these tomatoes, tomatillos and chillis mainly for culinary purposes, I have belatedly realised that they are wonderfully photogenic! So here are some pictures...
|Chillis 'A' and 'B'|
|Immature Mexican Tomatillo|
|Tomatillos ready for eating|
|A "traffic lights" trio of 'Ferline' tomatoes|
|Tomato 'Black Cherry'|
|Tomato 'Currant Goldrush'|
|Tomatillo salsa going into the oven -- the dark bits are dried Ancho chillis|
|Tomatillo salsa, the finished item. Great with tortilla chips!|
|Mexican beef pot-roast with tomatillos and chillis|
|"Gaucho salad" -- tomatoes with shallots, thyme and vinegar|
My final words on this subject are:-
ARRIBA! ARRIBA! Y ARRIBA!