|September 21, 2011||#1|
Join Date: Mar 2011
green green salsa
Green unripe tomatoes and green when ripe tomatoes.
Frog in a Blender Green Green Salsa
1 1/2 to 2 pounds of ripe tomatoes [I used Beryl Beauty for the green and one Pink Berkeley Tie Dye for a bit of color and different flavor], seeded and cut up into whatever size chunks you like
1 cup of chopped up green tomatoes, any variety [I used green little pear tomatoes since I cleared out dying parts of the vine and there were many small green ones on those vines]
1 green zucchini about a half dollar in diameter and 7" or 8" long, cut out the seed part if it's spongy or unappealing, chopped into chunks [or any sort of summer squash; use more or less depending on what you have or like; you could probably use cucumber, too, if you wanted]
1/2 a medium size sweet onion [+/-, and could be any sort of onion or green onions]
1/4 cup chopped up sweet peppers, preferably with some ripe red [again, +/- to taste]
1 to 2 cloves of garlic, minced, chopped or sliced
juice of one small lime or 1/2 of a large lime
1 to 1 1/2 tablespoons olive oil
2 to 2 1/2 tablespoons of cider vinegar (could also try wine vinegar, etc)
1/2 teaspoon salt, regular or kosher or sea salt
1/3 cup chopped cilantro [ or more; I like cilantro ]
1 teaspoon oregano leaves, crushed, or 2 teaspoons fresh oregano, chopped up
Mix all together. Flavors blend better if you let it sit a little while before eating.
You could add black pepper or chilies or hot peppers or tabasco sauce, if you wanted.
|September 28, 2011||#3|
Join Date: Nov 2010
Location: Vancouver, BC, Canada
Thanks for sharing, great ideas for green tomatoes that I don't know what to do with. I will try it this weekend.