Before we moved out of our home in Southern California , we had a farsighted list of garden chores that included clearing out the“weedy ” tomatoes that had offer freelyin our lower grounds ( pot that I ’m deeply miss now that we ’re in Central Oregon , and tomatoes do n’t offer in early leap anymore ) .
I harvest over a hundred pounds of right fruits fortomato sauceandsun - dry out tomato ( that I made in the oven ) , then tossed the spent plant into a large heap to be broken down and take to our compost great deal .
But there were still some unripe tomato lingering on the vines , so I settle to rescue the green ones , as it seemed like such a waste to have them go .
By that period , I was all green - tomato - pickled - out ( especially since I was still working through a few jarful ofgreen tomato picklesfrom last summertime ) , so I want to experiment with a more savoury formula .
Related : Bacon , Chicken , and Green Tomato Soup
What do green tomatoes taste like?
Green , unripe tomatoes areperfectly comestible , just like Lycopersicon esculentum foliage . They do n’t have the nutritional tightness of fully ripe tomatoes , and are usually more acidic than the mature fruits , but they ’re still delicious given the right formula .
In the early leg when they ’re firm and pale , green tomatoes have hints of tomatillo spirit on my gustatory perception buds — tangy , almost citrusy .
feed flat off the vine , green tomatoes are n’t all that inspiring if you ’re used to spicy , summer - mature tomato . They ’re sure as shooting not juicy , and if they were strike with hoarfrost right beforeyou beak them , their texture turns coarse-grained or mushy rather chop-chop .
But they easily take on the flavor of whatever they ’re cooked with , so I remember … Why not substitute green tomatoes for tomatillos in one of my favorite condiment , salsa verde ?
Using green tomatoes instead of tomatillos for salsa verde
In my variation of the traditional salsa verde , I get going by roasting refreshful tomatillos to deepen their savor and add some smokiness as a counterpoint to their sour profile .
For this recipe , I tried the same broiling proficiency with my unripened Lycopersicon esculentum , then prepared the salsa verde on the button as I have countless times before with jalapeño , onion , cilantro , garlic , and cumin . ( These ingredients are the basis of myfermented tomato salsaas well . )
The result : a young end - of - season staple fiber for me !
roast immature tomato salsa verde is bright and tangy with a little high temperature , and goes down easy with a bag of fries and an methamphetamine - cold beer .
I like my salsa a little on the stumpy side for dipping , but for pour over meat , vegetable , and enchiladas , I prefer to combine all the ingredients together to make a suave sauce .
What other ways do you care to habituate salsa verde ?
How to make green tomato salsa verde
Makes 2 cups
Ingredients
1 pound jet , unripe tomatoesOlive oilSalt and pepper1 jalapeño , chopped2 garlic clove , chopped1/2 cup finely chopped onion1/4 loving cup chopped cilantro1/2 teaspoon ground cuminJuice of 1/2 lime
Instructions
Slice the tomato plant in half lengthwise and place them in a baking dish antenna . ( If using modest varieties — say , 2 inches or less in diameter — you’re able to leave the tomatoes whole . )
bestow a generous drizzle of oil color and a sprinkle of salt and peppercorn and toss to combine .
Spread the tomatoes across the baking lulu and broil for about 15 instant until the skin are nicely char on top and the fruits have go to break up . ( If using smaller fruit , keep an eye on them to check they do n’t burn to a crisp . )
Remove the tomato from the oven and define aside to somewhat cool .
add up the tomatoes , jalapeño , and garlic to a liquidizer or nutrient processor and puree until politic .
Pour the mixture into a medium bowl , then stir in the onion , cilantro , Cuminum cyminum , and lime juice . If desire , summate salt to taste .
Roasted Green Tomato Salsa Verde
Unripe green tomatoes take the place of tomatillos to make a bright , tangy salsa with a hint of heat .
Notes
If using smaller varieties of green tomatoes — say , 2 inches or less in diameter — you’re able to forget the tomato whole .
Nutrition selective information is n’t always exact .
Did you make this recipe?
This post updated from an article that originally appeared on November 18 , 2017 .
reckon the Web story ongreen love apple salsa verde .
