Green Tomato Salsa
By Yankee Magazine|Mar 24 2003|
When all those green tomatoes make you feel guilty, turn to this quick solution, which also makes a great gift.
Yield
3 cups
Ingredients
4 to 5 large green tomatoes
1 red pepper, roasted and seeded
2 jalapeno chilies, roasted and seeded
2 small onions, chopped
3 cloves garlic
1 teaspoon sugar
1 teaspoon cumin
1/2 cup fresh cilantro or parsley leaves
salt and pepper to taste
Instructions
Combine all ingredients in a food processor and process just until coarsely chopped. Season to taste with salt and pepper and refrigerate for at least 3 hours to allow flavors to blend and develop. If possible, remove from fridge about 20 minutes before serving — this salsa is at its flavorful best when not too cold. Serve with chips and sour cream on the side, if desired.
Notes
Roasting Peppers: Roasting chilies and peppers imparts a richer, sweeter, full-bodied flavor and allows easy removal of the bitter skin. Peppers can be roasted on the grill or over the burners of a gas range on a stainless steel screen, or under the broiler. They should be watched and turned frequently until all the skin is blackened. Place the peppers in a paper bag until cool enough to handle, then slide off most of the charred skin. Use running water to remove any remaining skin and clean off the peppers.
Nothing outstanding about the recipe itself. Typical. But very good, nonetheless.
NEVER wash a roasted pepper. Washing removes most of the flavor. If you want a washed flavor just buy the roasted peppers packed in water from the grocery store.