Process mixture in a blender or food processor, adding cilantro and remaining spices including salt and pepper. Mixture should be fragrant and showing signs of caramelization. Place in a 400 degree oven and roast for 20-30 minutes. I highly recommend you give this one a try! Salsa Verde Yield: 3-4 cups 2 lbs tomatillos, husked and soaked in warm water or green tomatoes 1 large yellow onion, peeled and diced fine 4 large garlic cloves, peeled, smashed and minced 2-4 jalapeno chilies or to taste 3 Tbsp salad oil, canola, soy or olive ½ cup lime juice 1 bunch cilantro, leaves removed from stem and chopped 2 tsp ground cumin 1 tsp dried oregano 1 tsp Kosher salt 1 tsp freshly ground black pepper Combine all ingredients, except cilantro and spices in a large bowl or pan and mix together. He had made it with green tomatillos, but he said it also works great for green tomatoes. One of his recipes, Salsa Verde, was a knock-out.
During our Tomato Festival this year Chef Dan Brophy, from the Oregon Culinary Institute, gave a class on Preserving the Harvest. Just don’t try to compare them to your favorite ripe tomato they are a different fruit. They are full of bright tangy citrus-y flavor, and should be enjoyed for what they are. Green tomatoes are a fruit all unto their own. However, I would advise you not to sock away ALL of your green bounty, but save a little for tasty green tomato dishes.
#Green tomato salsa how to
You will certainly find plenty of advice on how to bring those in and have them ripen for you over the next couple of months, and many of those strategies work pretty well. But as I always try to look on the bright side, I want to point out that you might have a bonus crop of Green Tomatoes sitting out there. The green tomato salsa can be served immediately, but its even better after an hour or more in the fridge for the flavors to meld. The tomato season is drawing to a close, I’m sad to say.