Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
Ok, it’s finally the rainy season. I always think about food in reference to the season, but this week it feels especially poignant. Today I pulled all of my remaining green tomatoes off the vines. For a tomato lover like myself, it’s a worst/best day of the year. I’m sad to see that it’s really for real the last of the tomatoes. But… on the other hand, I just picked a gallon and a half of tomatoes. So I’ll be eating tomatoes for a while yet 🙂
This confit recipe is one of my favorite things to do with my homegrowns. When you have a lot of ripe ones at once, you can’t always eat them all fresh!
Plus, it can go on anything. So far this batch I’ve put it on congee, falafel, an omelet and finally these amazing but simple blue cheese toasts.
All you have to do after making the confit is brush bread with olive oil, salt it and then toast it. Smear with blue cheese – not the kind that comes in crumbles. The kind that comes in a creamy wedge that is sensuously spreadable right out of the fridge. Spread that gooey goodness right over the warm toast and top with the tomato confit and some salt. I like to pop them back in the toaster oven a little bit to make sure they are nice and warm all the way through.
Confit is best served at room temperature or warmer. There’s nothing worse, in my opinion, than a cold tomato.
Here’s what you need: