Green Tomato Salsa Verde

Green Tomato Salsa Verde

This year, we planted our tomatoes late.The start of our summer was unseasonably dry, so they didn't grow quickly, either. When the rain finally came (some time in August) the plants bloomed like crazy, but before most of the fruit had a chance to ripen, the early frosts hit.

So now what?

SALSA VERDE, that's what!

INGREDIENTS

  • 4 cps chopped green tomatoes
  • 1 cp chopped onion
  • 4 med cloves garlic, minced
  • 3 – 4 tbsp lime juice (if fresh, about 1 med lime)
  • 3 – 4 tbsp chopped cilantro
  • ½ tsp chili powder (or more, to taste)
  • ½ tsp cumin (or more, to taste)
  • Salt and pepper (to taste)
  • 3 tbsp olive oil

  • Like it spicier? Add a small, finely chopped jalapeno

DIRECTIONS

Chop tomatoes and let them sit in a colander to strain off any excess liquid. (Don't toss it--add it to your next soup for extra flavour, or just drink it, because it's light, tasty, and good for you.) Then mix your tomatoes, onion, garlic (and jalapeno, if you've decided to add one) in a bowl.

Add lime juice and olive oil. Then begin to add your chili powder, cilantro, cumin, salt and pepper a bit at a time. Taste as you go to get the flavour just right. (If you're like me, you'll throw in twice the cilantro; if you're like my SO, you'll add more chili and maybe a dash of tobasco.)

Let the flavours blend for an hour before serving or eating. Store leftovers in the fridge. It should keep for a week or so.

NOTES

This recipe was modified from the one found here. I scaled up the quantities (salsa of any kind goes fast around here) and added some olive oil.

If you hate cilantro, blame your parents. Then try substituting fresh basil. I've done this in a pinch and it's fantastic.