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Six jalapenos is probably too much

Tonight's attempt to use up all my neighbor's tomatoes was salsa. Did I mention that both my neighbor and Oz have planted jalapenos? They are also coming ripe this week.

So I prepped six jalapenos (or was it seven?) by cutting out the seeds and membranes, then running them through the food processor. The downside to fresh crispy jalapenos? They expel a fine juicy mist when you cut them up. The juicy mist goes right into your eyes. I managed to cut the peppers into eighths without cutting off my fingertips or blinding myself.

Half the jalapenos went into the salsa. The other half went into refritos. I wasn't attempting to make an inedible meal …

The salsa was hot! I ended up with about three cups of chopped tomatoes, to which I added two chopped scallions, a handful of chopped cilantro, some olive oil, juice of one half lime, and about three minced jalapenos. Hot! Very fresh tasting, though.

The refritos were also hot! I sautéed one diced onion in olive oil with six cloves of garlic, two teaspoons of cumin, a teaspoon of salt, and some black pepper. When the onion was soft I added the jalapenos. A few minutes later I added two 15 ounce cans of pinto beans, rinsed and drained. I cooked that for a while and eventually mashed up the beans with a potato masher. The beans were stealth hot. At first taste, merely savory. Then the heat hits you and you grab a beer.

I had two avocados ripening on the counter, but they were too ripe. My guacamole ended up nasty so I sent Oz out to the store.

Our satisfying, but super hot supper: burritos made with the refritos and grated Monterey Jack cheese, topped with guacamole and salsa. Picture perfect.

Then Oz went out and picked about five more pounds of tomatoes.