I never thought I would pick so many green tomatoes. I pick them green and bring them inside, hoping they eventually will ripen in our warmer then outside inside. And something about this dark dank kitchen... they simply love it. Bazaar, huh?
Well, because of our overabundance of green tomatoes I have decided that when time allows, whenever that may be, I am making many more batches of Salsa Verde. So, if you happen to come over for dinner any time in the next month, be sure that you will be eating green salsa. Or something vaguely like the old El Mirador cuisine (a Mexican taco stand I used to work for back in the days of the Portland Public Market...when I was childless and fried chips at five am....).
one pound tomate verde (tomatillos, but green tomatoes will work too...)
1/2 cup loosely packed chopped cilantro
1 large garlic clove, roughly chopped
2 tablespoons white onion, chopped
1/2 tsp salt
cook tomatoes in just a bit of water, until they are soft (five minutes).
Put a bit of the cooking liquid in blender with remaining ingredients and pulse until blended.
Add tomatoes and pulse for a few seconds.
Serve on everything. (Scrambled eggs and avocado, refried beans, chicken tacos, "black" tortilla chips, quesadillas, etc, etc.)
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| the kale. (our other very abundant crop) |
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