What's a girl to do when she finds herself with a stockpile of these when all she really wants is a tomato sandwich? Because of a handful of storms over the past two weeks, we've had to prune back the tomato plants more than usual. There is still an impressive crop beginning to ripen on the vines, but a few branches were severed from the heavy wind and had to be removed, resulting in a bowl full of unripened tomatoes. I tried putting them in a brown paper sack to ripen them, but they were not mature enough when they were picked, I suppose, because after five days there was no progress.
I've been looking for ways to use them. Of course, they can be fried. Or pickled. Both of those sound tasty, but I wanted something a little simpler, so I decided to make a green salsa. I was worried that maybe they weren't mature enough to use for anything at all, but the salsa tastes great.
Here it is. I came up with it based on what was available in the garden and fridge. It has a tangy flavor with a hint of mint and lime in the aftertaste, sort of like a certain chutney I particularly like, but don't know the name of (I've heard it called mint chutney as well as cilantro chutney...perhaps those are two different things...I've been unable to locate the right recipe).
5 small green tomatoes
10 mint leaves (I used lime mint)
generous pinch of cilantro leaves
3-4 small chard leaves
1 slice of onion, chopped
1/2 Tbsp cumin
2 Tbsp liquid from a jar of jalapenos, + 5 jalapeno slices
1 tsp lime juice
1/2 tsp minced garlic or garlic powder
Chop the tomatoes into small pieces. Throw them along with everything else into a blender or food processor, and blend until smooth. This could be tweaked in a number of ways. Salsa is easy to adapt to your liking!