Saturday, October 20, 2012

Green Tomatoes and Salsa Verde

What do you do when you get a whole lot of green tomatoes at the same time?  Now that is a good question.  I have made green tomato jam before, well, actually a couple times because frankly it is just that good. But how much jam can you have?

I have made fried green tomatoes before, at least once per summer.

But now I have a new favorite with about six containers in my freezer to prove it.  Salsa verde.  Now, before you go getting your panties in a ruffle, I know salsa verde is traditionally made with tomatillos.  And yes, I make that and I love it.  But why not green tomatoes?  They are green and I turned them into sauce- thus salsa verde.
Then I used them for this great idea for zucchini and mushrooms  enchiladas.  An idea that came from here. A good idea in fact- they were quite tasty.  If you want to follow the recipe, hop on over to Closet Cooking.
I collected some ingredients that I would normally throw into tomatillo type salsa verde. But I added a few more things.

Salsa Verde, Green Tomato style
This recipe will make enough salsa that you can freeze about 3 cups of it and have some for this dish as well.  If you do not want so much, halve it or quarter it.


8 cups quartered green toamtoes
4 cloves garlic
1 large onion, chopped roughly
1 yellow bell pepper (this will help with the color)
1 jalapeno, more or less depending on your heat preference
3/4 teaspoon epazote (if you dont have this just omit)*
3/4 teaspoon celery seed
1 teaspoon cumin seeds**
1 tablespoon oil

In a dutch oven or a heavy bottomed pot, saute onion until translucent.  Add cumin seeds and toast lightly.  Then add all the rest of the ingredients.  How easy is that.  Cover the pot and let it all cook for about an hour.  You want your green tomatoes to be tender.  Puree once it is all cooked.  Use salsa in recipes that call for salsa verde.


*  epazote is an herb used in Mexican cooking.  It is actually stink weed dried up.  It is pretty powerful stuff so you just want to use a little.  It really lends a lot of flavor and makes things taste mroe authentic.

**  cumin seeds are worth any time it takes you to find them. They are nice and fresh and give lots of flavor.  If you want them ground, just grind them in a spice grinder and voila, ground cumin with lots of POW.

1 comment:

grace said...

i love a green salsa, particularly when it comes to making enchiladas!

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