Green Tomato Salsa
When all those green tomatoes make you feel guilty, turn to this quick solution, which also makes a great gift.
Yield: 3 cups
- 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
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.
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.