I imagine it would be no suprise to everyone that our favourite cuisine is Mexican. The fresh simple flavour allow each ingredient to shine!
So this year I am chasing the perfect Pico de Gallo... Or as most will know it as fresh salsa. Diced tomatoes, onions, chillies, coriander, lime juice and olive oil. Seasoned with salt and pepper... Not much can beat it.
Now, a favourite tomatoe makes it return this year as I managed to get seeds. Oaxacan Jewel is a yellow tomato with red blush, and for red a new comer Mexican Tlacolula.
Onions wil be spanish yellow for the sweetness.
The chilli will be serrano and Jalapeño. I have 2 types, pancho F1 as my trusty go to, and Flame, a slightly more firey Jalapeño.
Coriander is a staple herb I grow and there is 2 odd litres of lime juice frozen in cubes.
I am also growing pablano, a big bell type pepper, with a little heat for stuffed peppers. Anaheim is on a break this year.
Interesting facts: Pablano picked green and dried becomes Ancho, and ripe becomes Maluto when dried. Dried smoked Jalapeño becomes Chipotle.