How to Use Green Tomatoes

What to do with all those little tomatoes that won't turn red? Make Green Tomato Salsa! Yes, you have heard of Tomatillo Green Salsa, this works just as well.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 cups green tomatoes roughly diced or chopped
• 1/2 cup chopped onion
• 1/2 cup chopped peppers
• cilantro, either fresh or dried to taste
• 3 cloves garlic finely chopped Optional additions
• cumin seeds or powder
• juice of half a lime
• one small red tomato

1. Prepare all the vegetables. Use a food processor, starting with the garlic and peppers, or chop by hand. Jalepeno should be very finely chopped.

2. In a large frying pan with a lid, sauté the garlic and onions until soft, then add the peppers. Sauté them until they begin to get soft. You can add the tomatoes at any time. Put the lid on and continue to cook on medium heat until the tomatoes turn from bright green to that "cooked" green look. They are not "ripe" and the cooking makes them more digestible. As they get to that point, add the cilantro, chopped finely or dried to taste.

3. When you are done, pack the salsa into either freezer containers and freeze, or keep in the refrigerator for immediate use. It will last about a week, unless you eat it all. It makes great sauce for all Mexican dishes, as well as meatloaf, add to soups, whatever sounds interesting. And, you don't throw away good food! Bon Apetit

Tips & Warnings

• Other additions can enhance the flavor, a squeeze of lime juice, a fresh tomato, cumin seeds chopped or ground, it is a very fluid type of taste.
• You can adjust the "heat" by the type of peppers you use.
• I like to buy fire roasted anaheims and use them as well. Feel free to mix types, and adjust to your own taste amounts of everything.
• Keep in mind that fresh food will spoil faster than commercially canned foods. Refrigerate the salsa, and use within a week.