With fall harvest there's always green tomatoes to use up that didn't ripen. Green Salsa or Salsa Verde is a great way to use them, making a batch for immediate use or to freeze and have on hand for dips, Mexican sauces or served with breakfast eggs.
I posted my fried green tomato recipe earlier this year, and this is another way to "waste not want not" with a supply of green tomatoes.
Green Tomato Salsa Verde
1 pound green tomatoes, quartered or rough chopped
1 cup of water
1/2 medium onion, chopped
2 cloves garlic, minced
2 Tabs. Jalapeno chilies, minced, or less to taste
1 Tab. olive oil
1/2 tsp. ground cumin
1/2 tsp. sugar or honey
1 Tab. cilantro, finely chopped, or 4 frozen cubes sold at grocer
salt and pepper to taste
Simmer tomatoes, garlic, onions, oil and chilies in water in a saucepan, 5 to 8 minutes until tender. Add sweetener, cumin, cilantro, salt and pepper and simmer 3 or 4 more minutes, stirring to blend flavors. Taste to adjust seasoning. Let mixture cool.
Mash down to desired smoothness, or in a processor, pulse to desired smoothness, adding extra water if needed to make desired consistency. Spoon into containers or jars and refrigerate or freeze. Makes approximately 2 pints. Recipe can easily be doubled or tripled.
Estimated cost with homegrown tomatoes: .25 cents or less a pint.