Sometimes, a walk out into the garden defines the next meal–such is the case with this Green Tomato salsa–a little jewel recipe of the season, once again.
GREEN TOMATOES
Green tomatoes. They appear at the end of the season, this year right on time at the end of August. In my previous home they turned up earlier and produced this wonderful Fried Green Tomato Frittata recipe from a few years ago.
This year in living in a new micro-climate, I have had to adjust my planting/harvesting dates. Cooler weather by the coast has resulted in sweet peas and tomatoes starting bloom in July–different from my previous So Cal climate. This still is really only my first year garden, so much learning is ahead.
I am always wondering what to do with all my green tomatoes? I posted a wonderful Green Tomato Frittata from my previous garden, but I wanted a simple way to begin to use the abundance of tomatoes I will harvest this year.
It dawned on me green tomatoes remind me of tomatillos, so why not make a salsa?I have made roasted tomato salsa with ripe tomatoes why not green? My questions were answered. Yes, you can make salsa from green tomatoes with a few provisions.
GREEN TOMATO SALSA
The roasting process is the key. Green tomatoes are inherently bitter, and you would not eat them raw, however roasting them softens up their bite. Adding roasted onions and garlic for sweetness to the salsa balances things out. This salsa does have a unique flavor, add more heat if you like or leave the jalapeño out if you wish.
Serve with chips or anyway you like to use green salsa. Check the balance of salty, sweet and savory, adjust as you like. Cooking seasonally from the garden is a little jewel a simple solution for an abundant harvest. Happy end of summer.
As always, enjoy. B
