chickinthekitchen.com

Green Tomato Salsa

October 9, 2009

Is it possible to talk about green tomatoes and not immediately think of frying them? I knew I’d be the only one to eat a fried green tomato in my house, so it hardly seemed worth the effort. I needed a different way to use up those unripe veggies, and settled on a big batch of salsa.

I diced a red pepper, two big jalapeño peppers, a small red onion, and a quart of cored green plum tomatoes, then mixed in a large handful of chopped cilantro, and added the juice of a lime plus kosher salt. Some of my green tomatoes had actually started to turn orange as they sat on my counter for a week, which added some nice color variation! J. topped some nachos with the salsa and thought it was pretty good. I liked the firm, almost crunchy texture and more herbal flavor of the green tomatoes — it made the salsa taste even fresher than one made with ripe tomatoes.

I’ve still got plenty of salsa left, and received another quart of green tomatoes from my farm share this week too. After seeing how the first batch started to ripen on their own, I’m going to try to help them along by sticking them in a brown paper bag. When J. and I have tried this in the past with tomatoes from our garden, we’ve pretty much only had success at making moldy tomatoes. I’ll try to remember to check on them more frequently this time.

Filed under: CSA,Dip,Salad,Veggie Sides