So, Mark gets a call. His friend is in San Diego for a conference and wants him to come visit. So after a long conversation about the expectations for being responsible for the boat and not going to crazy, he’s off for some well-deserved R&R in the US. First, he has to take a bus to San Jose Del Cabo because that is where the biggest airport is, then to San Diego equating to a little more than ten hours in transit to go not that far. Time to start our own little Risky Business… just kidding. Daniel and I decide to celebrate, sort of. We work out. We shower. We hang out. And then we go to the very last Baja Ha Ha party in downtown La Paz.
On an entirely different subject, produce goes bad so quickly down here in La Paz. Due to the incredibly hot days, all the vegetables and fruits that we buy tend to spoil so quickly when left out. I know what you must be thinking. Why don’t you just put all that in the refrigerator? Well, it’s hard to make room for produce in a teeny tiny refrigerator when it’s already chock full of beer, dairy, salad greens, etc. Lately, I’ve been attempting to just prepare the vegetables as fast as possible. Since much of the what we buy at the local market consists of quintessential Mexican basics, I find myself cooking up an enormous amount of salsa before the stuff just goes bad.
Before it Goes Bad Salsa
Suggested ingredients but really whatever is about to go bad
3 tomatoes, halved
6-8 cloves of garlic
4 tomatillos, peeled
4 peppers (Anaheims, poblanos, bell, etc.)
1-2 chilis (habaneros, serranos, jalapenos)
1 tsp salt
2 tbsp white vinegar
Roast at 350 degrees for 30 minutes, or until it starts to smell really really good. Puree all ingredients. Serve with whatever you want.