Salsa verde usually calls for tomatillos, but green tomatoes can step right in. They bring the same bright, sour punch at no extra cost from your garden.
Chop about four green tomatoes, one small onion, and one or two jalapenos. Keep the seeds if your family likes serious heat.
Toss everything into a blender with a handful of cilantro and two garlic cloves. Add the juice of one lime and a big pinch of salt.
Pulse it a few times for a chunky dip, or blend longer for a smooth sauce. Taste it and adjust the salt or lime until it sings.
Want a deeper, smoky flavor? Roast the tomatoes and peppers under the broiler until the skins blister and char in spots.
Fresh salsa keeps in the fridge for about five days in a sealed jar. You can also freeze it in small portions for winter taco nights.
Spoon it over scrambled eggs, grilled chicken, or a bowl of black beans and rice. It even livens up a plain cheese quesadilla after school.
September gardens often bring peppers and onions right alongside those stubborn green tomatoes. That means one quick harvest can fill a whole bowl of salsa.
Pack A Jar Of Zippy Pickles
Grandma’s pantry probably had a jar or two of these tucked on the back shelf. Pickled green tomatoes are crunchy, sour, and wonderfully old-fashioned.
Cut small tomatoes into wedges, or leave cherry-sized ones whole with a tiny slit. Pack them tightly into clean glass jars.
Add a few garlic cloves, a sprig of dill, and a pinch of red pepper flakes to each jar. Mustard seeds and bay leaves are tasty extras too.
For the brine, heat equal parts water and vinegar with a spoonful of salt. Stir until the salt melts, then pour it over the tomatoes.
Refrigerator pickles are the easiest route for beginners. Just cap the jars, cool them, and tuck them in the fridge for a few days.
Waiting is the hardest part, since the flavor gets better after about one week. They stay good in the fridge for roughly two months.
Want them to last all year? Follow a tested water bath canning recipe from a trusted source like your local extension office.
Slice them onto burgers, chop them into potato salad, or snack on them straight from the jar. Many folks say they beat regular cucumber pickles.
Kids often love fishing them out with a fork like a tiny treasure hunt. Just keep a napkin handy for drippy brine.
Simmer A Sweet And Spicy Chutney
