The first frost hit and I lost most of my tomato plants leaving beautiful green tomatoes on the vine.

I normally just pickle my green tomatoes but I came across several recipes for Green Tomato Salsa and I decided to give it a try.

Everyone was correct, it does taste similar to salsa verde. Basically, you are substituting green tomatoes for tomatillos and it is delicious.

It is so simple to make and begins with broiled vegetables.

INGREDIENTS

• About 4 small green (unripe) tomatoes
• 1/2 to 1 jalapeño pepper (according to how much heat you like)
• 3 large cloves garlic
• 1 medium onion
• ½ cup fresh cilantro leaves, chopped
• ½ teaspoon salt
• 2 tablespoons lime juice

DIRECTIONS

1. Peel the garlic. Peel and quarter the onion. Remove the seeds from the jalapeño. Cut tomatoes into quarters.
2. Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. (use can use parchment paper for easy cleanup)
3. Broil on high for 4 to 5 minutes until just starts to blacken. Turn the vegetables over and broil another 4 to 5 minutes.
4. Remove from oven and place all of the vegetables in a food processor or blender.
5. Add the cilantro, salt, and lime juice.
6. Pulse until desired consistency is reached. Add more salt if needed.
7. Refrigerate salsa to cool.

Green Tomato Relish

• Servings: 6
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INGREDIENTS

• About 4 small green (unripe) tomatoes
• 1/2 to 1 jalapeño pepper (according to how much heat you like)
• 3 large cloves garlic
• 1 medium onion
• ½ cup fresh cilantro leaves, chopped
• ½ teaspoon salt
• 2 tablespoons lime juice

DIRECTIONS

1. Peel the garlic. Peel and quarter the onion. Remove the seeds from the jalapeño. Cut tomatoes into quarters.
2. Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. (use can use parchment paper for easy cleanup)
3. Broil on high for 4 to 5 minutes until just starts to blacken. Turn the vegetables over and broil another 4 to 5 minutes.
4. Remove from oven and place all of the vegetables in a food processor or blender.
5. Add the cilantro, salt, and lime juice.
6. Pulse until desired consistency is reached. Add more salt if needed.
7. Refrigerate salsa to cool.

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