Came across this when searching for ways to use up all the green tomatoes at had to lick prematurely yesterday because of blight attack.
Green Tomato Salsa Verde
Ingredients
1 Small Lime - Juiced 1-2 Tb
1 Finely Chopped Garlic Clove
Salt & Pepper to taste
Pinch Garlic Powder
Pinch Cumin
Pinch Chili Powder
1 Tb Chopped Fresh Cilantro (coriander). omit if you dislike this
1/4 Cup Finely Chopped Onion * about ½ small onion
2 Tb Finely Chopped Jalapeno about ½ small pepper
1½ Cups Chopped Green Tomatoes about 2 tomatoes
Instructions
For Restaurant Style
It is not necessary to chop the ingredients.
Remove the stems and cores of the green tomatoes.
Place all ingredients into a food processor and puree to desired consistency.
For Chunky Style
Remove the stems and cores of the green tomatoes.
Chop all the ingredients and combine.
Refrigerate for at least 1 hour before serving.
Green tomato salsa
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My tomatoes are still ripening (slowly) with the friendly banana, but time is running out for many more to ripen. My small yellow plum plant managed to avoid the blight being at the back of the greenhouse and is still carrying unripened fruit so may be trying it.
How long does this salsa keep Primrose, any chance of a secret recipe for a similar recipe that I could preserve?
How long does this salsa keep Primrose, any chance of a secret recipe for a similar recipe that I could preserve?
Westi
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Thanks Robo. I thought they just wouldn't ripen with the lack of light & warmth after a certain point. I'm already sick of the friendly banana as it is attracting too many fruit flies.
Westi
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Westi wrote:My tomatoes are still ripening (slowly) with the friendly banana, but time is running out for many more to ripen. My small yellow plum plant managed to avoid the blight being at the back of the greenhouse and is still carrying unripened fruit so may be trying it.
How long does this salsa keep Primrose, any chance of a secret recipe for a similar recipe that I could preserve?
I made it up and kept it in a bowl in the fridge for three or four days when it all got used up, so unfortunately haven't tried anything which is suitable for longer term preservation. I left out the coriander because I don't like it and substitute chopped flat leaf parsley which was fine.
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Thanks Primrose. I'm with you on the coriander. I wonder if you did bottle it & covered it with a layer of oil & kept it in the fridge? Not sure there is enough acid in it though?
Westi