Green Tomato Salsa

green tomato salsaThanks to fellow blog author and master gardener Julie, I found myself with 4 absolutely beautiful but mysterious green tomatoes. I decided to see what the nets had out there on green tomato salsa. Turns out there are quite a lot of recipes, but of course I decided after reading 4 or 5 to wing it and just sort of make it up as I went along. Besides, I am low on supplies right now so was out of most ingredients they called for. Here’s what I ended up doing:

4 medium green tomatoes, seeded and chopped fine, salted and put under a weight for 30 minutes,
drained
4 small pickled jalapeno chili peppers, seeded and chopped fine
2 cloves garlic minced
1 small roasted red pepper (from jar) chopped fine

Mixed these together in a hot dry skillet then I heated mixing continually until tomatoes were softened and changed color and some roasty-ness appeared on everything. I didn’t have an onion in the house but would have added some minced red onion here if i did.

Added 2 tbsp limeade, since I didn’t have fresh limes in the house and wanted the extra sweetness to counter the tart tomatoes anyhow.

I let this cool slightly and added 2 tsp chopped cilantro (little frozen cubes from where else? Trader Joe’s), a dash of cumin, 1 tb olive oil, another 2 Tbsp limeade, a tsp of brown sugar and 1 Tbsp balsamic vinegar. I used a handblender to mush this up and some of the liquids added above were mostly to get it loose enough to blend.

It turned out amazing – and addictive – and HOT. That kind of creeper hot that keeps you coming back for more. Next time, if there is a next time I will use less salt (I added a bit more than a tsp in the beginning) and less hot peppers – maybe 3 small to 4 med tomatoes. And I am really really wishing I had that onion around. Since its so spicy I am thinking of using this sauce, thinned out a bit for enchiladas with melty cheese. That is if it lasts long enough. Thanks for the inspiration Julie!

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