Last week, my lovely wife Annette brought home some really nice heirloom tomatoes. A friend was clearing out the last of the summer vegetables in their garden. It is late in the harvest season here in the Russian River Valley. Most of the wine grapes have been harvested. Venus is clearly visible in the evening sky. The nights are beginning to cool, and the feeling of autumn is in the air. This means that these heirloom tomatoes will not fully ripen. As you can see in the photo above, many of the tomatoes are still green. Fear not! These tomatoes are a perfect fit for a tangy late harvest salsa verde. Waste not, want not...Click "Read More" for the details...
Late Harvest Salsa Verde
1 to 2 dozen Assorted Small "Greenish" Tomatoes
1 White Onion (medium size)
2 -3 cloves Garlic
1-2 Jalapenos (roasted and peeled)
1-2 Tbsp Lime Juice
2 tsp Ground Cumin
1-2 Tbsp Chopped Fresh Cilantro*
*Add freshly ground pepper and salt to taste
Cilantro is a nice touch, but also an option.
Place the tomatoes in a saucepan and cover with water. Set the covered pan on the stove to simmer.
Simmer the tomatoes until they are soft. Be careful not to overcook them. The tomatoes should retain their shape. The idea is to soften them without obliterating them! :)
While the tomatoes are simmering, quarter the onion and begin toasting it; along with the garlic, and jalapenos. While I have been known to use a propane torch on occasion, I usually like to use a cast iron pan. You can also roast the peppers over an open flame on the stovetop if you prefer. The idea is to develop the flavor of the pepper.
Peel the charred skin from the jalapenos. Peel the garlic.
Combine the simmered tomatoes with all of the other ingredients and place in a blender or food processor. Blend or process until you get the texture and consistency that you prefer. Add the salt and pepper to taste. Serve with chips, tacos, or just about anything else that comes to mind. Share and enjoy! :)