Salsa Verde: A Green Tomato Salsa
I read somewhere that when you farm you should grow what you love to eat. This way, you will always have produce that you enjoy and you will be able to make more loving & practical decisions towards your crops.
Makes sense. Sounds like a sane person said that... but what about the unripe produce? Is it still edible? What does it taste like?
We planted eighty or so tomato plants this season, and they all survived. They all bore fruit & they're all green. Yup.
They never had a chance to ripen. Not enough heat I'm told, but now it's cold out. We covered the crops with row covers in hope to give them a few extra weeks to ripen. Who knows. Maybe it will be enough.
In the meantime, however, we have a large crop of green tomatoes. So what are we to do if they never ripen? Well. Salsa verde, to start.
I would consider it extremely wasteful to waste some perfectly good green tomato when loads of other people use them.
I really believe that one should use as much of the plant as possible, as often as possible and waste as little as possible. We are so wasteful as a people. It really pisses me off.
So in an effort to show you what I've been doing to act on what I preach. I will try to include notes in my future recipes about ways that I use the less common parts of the plants & veg we regularly consume. Sounds good? Awesome.
Makes 2 cups
2 small chipolini onions, peeled
12 unripe plum tomatoes
1 small cayenne pepper
4-6 cloves of garlic
2 limes, juiced
1 t olive oil
1 t salt
1 t paprika
1 t cumin
All the veg goes into a pan on high with olive oil
Moving it around until all sides are blistered
Then transfer everything into a blender with lime juice, salt, paprika and cumin
Blend and serve right away or pack into mason jars