Today's 100-degree Fahrenheit heat felt like something only a pepper could love. And they do. This was the colorful collection of capsicums I picked from our garden over the weekend.
With a series of soft crackling and popping noises emanating from our kitchen, I heard the peppers surrendering their skins to the bright blue flames of our stove. The red ones stayed red, while the purple one revealed its inner green soul. All the while, the strong smell of charred peppers transported me imaginatively to someplace else: a kitchen in faraway Mexico perhaps.
We used the charred peppers in a salsa combined with our Brandywine tomatoes and a few of our weep-me-a-waterfall onions. The sweet tomatoes tempered the onions' sharpness and provided mercy for our tear ducts. A balsamic vinaigrette tied everything together, peacefully.
The dazzling sweet summer concoction topped our Sunday-night salmon dinner.