Growing up in a large family, NOTHING went to waste. Foil margarine wrappers were scraped of that one last blade-full of hydrogenated fat (back when margarine was considered the healthy alternative); the extra inch of grease on the spaghetti sauce, compliments of the decidedly NOT LEAN ground beef, wasn't drained off -- but, left intact for our consumption, and hopefully, our digestion…along with the last dregs of ketchup from the ketchup bottle (watered down for easier extraction) to enhance the sauce's tomato-ey goodness.
the compost pile.
Fortunately, my friend KBall had the bright idea to make a green tomato salsa with the pale green beauties, and I heartily and hungrily agreed.
Basically, I just used the classic ingredients of a salsa verde, MINUS the tomatillos and PLUS the green tomatoes. I added it all in quantities according to my taste, and served it over slices of chili-rubbed pork
tenderloin…with corn tortillas to scoop up the extra juices.
I coarsely chopped them all in my food processor, then drained the finished product a bit to keep it from being too watery. Here's what I used in my
Green Tomato Salsa Verde
Green tomatoes (both cherry and plum)
Jalapeno and Serrano peppers
Bunch of green onions
Lime zest and lime juice
Give it a go, why don't you?