Am I the only one swimming in green tomatoes right now?! I’ve been receiving them in my CSA basket for weeks. SO. MANY. TOMATOES.
Of course I could’ve fried them, growing up in Oklahoma this is the only way I’ve ever eaten them, but I was trying to make my way through a serious amount of tomatoes in a short period of time. I decided I would try my hand at a salsa. I make salsa all the time, but salsa with green tomatoes? Foreign territory. Since green tomatoes look like large tomatillos (this is serious science people); I pretended they were tomatillos and made a salsa verde. This is usually how my brain works in the kitchen. Sometimes it works, sometimes we have to order take-out…
Crossing my fingers it would work, I threw together green tomatoes, onion, jalapeño, lime and cilantro. The result was fantastic!
A fresh, citrusy (is that a word?) salsa that I can’t stay away from. I’ve been dipping blue corn chips, carrot sticks, using it as a salad dressing, spreading it on top of chicken breasts, using it on my morning eggs…I’ll dip just about anything in it.
Green Tomato Salsa
- 3 green tomatoes
- 1 red tomato
- 1 med. onion
- 2 jalapenos
- 1/4 cup lime juice
- 1/4 tsp. garlic salt
- Salt/pepper to taste
- 1/2 cup chopped cilantro
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, garlic salt, salt, pepper, and cilantro. Puree to desired consistency and chill.
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