Now, friends. You may remember, back in the Oft-Mentioned Canning Frenzy of 2008, that my endeavors included vast quantities of salsa. Yes? Well, what I didn't mention was that I made a double-batch of salsa that was fiendishly spicy, too hot for man or beast. I labled it El Diablo, and since its creation, I've been fretting over what to do with the thirteen quarts I have languishing in my basement. So caustic it could strip the enamel off my Le Creuset. Seriously.
And this is where I'd love to post a great success story: how I turned the too-spicy salsa into a big pot of chili that was just right. Alas. The salsa overwhelmed even the beans, and the corn, and the tomatoes that went into the chili. I managed to choke down my bowlful only with liberal application of sour cream and grated cheddar. And cornbread slathered with butter, and root beer. Even now, an hour after eating, my lips look like they had an encounter with a hiveful of angry bees.
Sigh. It sure makes for a pretty picture, though, doesn't it? Thankfully I have an asbestos-tongued husband who will undoubtedly clean the pot for me. Thank goodness.