Last summer, I had an abundance of green tomatoes that had to be picked so that the plants would not be overburdened: I confess that at one point, due to a busy schedule, the garden had gotten away from me briefly. I ended up making salsa verde with this bounty, substituting these green tomatoes for the traditional tomatillos. This green sauce drew raves from the household: my unintended, temporary negligence turned out to be a happy accident, as Bob Ross would have said. These days, I have to promise to pick a significant number of tomatoes before they ripen in order to make and keep this salsa well stocked.
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| Garden-fresh green tomato, still on the vine |
Here is the recipe: enjoy!
3 lbs. fresh green tomatoes, preferably straight from the
garden, chopped
1 large yellow onion, chopped
2-3 cloves, minced
A handful or so of fresh cilantro, chopped
4-6 banana peppers, chopped
3-8 jalapeno peppers, chopped
1 c. vinegar
A pinch or two of salt
¼ tsp. cayenne
¼ tsp. cumin
Combine all ingredients in a saucepan; bring to a boil and
let simmer for 15-20 minutes, until vegetables are soft. Let the mixture cool
and then puree in a blender.
Set aside what you want to consume fresh, with tortilla
chips (also great on quesadillas).
If you wish to can the salsa, ladle the mixture in clean,
sterilized pint jars. Process in a hot water bath for at least 15 minutes.
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| Fresh Green Salsa |
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