Thursday, October 04, 2007

Salsa Verde with Green Tomatoes, Avocados, and Cilantro

Salsa Verde with Green Tomatoes, Avocados, and CilantroIn Utah, we've entered the time of year when gardening is a little bitter-sweet. It hasn't frozen yet, and plants still are green, but they aren't producing much. Every day there's the pessimistic desire to just pull out the plants and get the garden cleaned up, fighting against the optimistic thought that you just might get a few more vegetables. I have green tomatoes galore left on my plants, so before I pull them all up, I thought it was a good time to try this green tomato salsa recipe which comes from Street Food by Tom Kime, truly one of the most interesting cookbooks I've ever received to review. The subtitle of the book is "Exploring the world's most interesting tastes" and it features unique and delicious-sounding recipes from all over the world, with great photos too. I just can't say enough good things about the cookbook or this recipe, both are really wonderful. If green tomatoes aren't in season, I think you could definitely make this with tomatillos, and it would be delicious on grilled fish or chicken or used in fish tacos, as well as a great salsa for chips.

We're only days away from having a little Weekend Herb Blogging Two Year Celebration around here; have you entered the contest? I've been having fun thinking of recipes that would work for the two year edition of WHB (with at least one vegetable and one herb) and this would be perfect. But this one is not for the two year celebration, it's for this week's edition of Weekend Herb Blogging, hosted by the uber-talented Haalo of Cook (almost) Anything At Least Once. She's actually hosting from Italy, and I do hope she's having a wonderful time.


Salsa Verde with Green Tomatoes, Avocadoes, and Cilantro
(Makes about 2 cups of salsa, recipe slightly adapted from Street Food by Tom Kime.)

Ingredients:
4 large green tomatoes (I used green Brandywine Tomatoes, 6-8 tomatillos could be substituted)
1/2 large onion, peeled and grated
1 large Anaheim chile (use 2-3 hotter small chiles if you prefer)
1 tsp. garlic puree or minced garlic
1/2 tsp. salt
1 bunch cilantro, washed and spun dry, then chopped
2 avocados, chopped
2 T fresh lime juice (or more, to taste)
1-2 T extra virgin olive oil
1/2 bunch parsley, washed and spun dry, then chopped
salt and fresh ground black pepper to taste

Instructions:
Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.

Grate onion into bowl and set aside. Wash chile pepper and remove seeds, then chop. Put chile pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined. (The recipe called for a mortar and pestle to do this. I was in a hurry and used the food processor.)

Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and tomatoes and add to mixture and mix so some avocado is crushed and some remains in pieces.

Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.

Can be served immediately, but I thought this was even better the second day after being in the refrigerator. The recipes says it's good on just about anything, and I'd have to agree!

Printer Friendly Recipe

South Beach Suggestions:
Avocados are considered to be "good fat" for the South Beach Diet, and this salsa would be a great condiment for any phase of the Diet. If you're a South Beach Dieter and wanted to eat this with chips, toasted chips made with 100% whole wheat pita or flour tortillas would be best. Either of these chips would be phase two or three. Avoid or limit chips with corn, potatoes, or white flour for South Beach.

More Recipes with Green Tomatoes:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Fried Green Tomatoes from Simply Recipes
Green Tomato Relish from Farmgirl Fare
Green Tomato Fritters from Married with Dinner
Fried Green Tomatoes with Edamame Succotash from Too Many Chefs
Oven-Fried Green Tomatoes from Baking Bites
Ninfa's Green Sauce from Homesick Texan
Green Tomato Chutney from The Cook's Cottage
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31 comments:

  1. Kalyn, that is the most beautifully green photo! Almost makes me want to give cilantro another try!

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  2. I'd love to get my hands on some green tomatoes, I've never tried one. However, I live in Massachusetts and i've never seen one. ANy tips?

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  3. Lydia, I'm laughing because I notice you said *almost*! I think you could make this with all parsley too.

    FWL, green tomatoes are tomatoes that aren't ripe yet. You'd need to get them from a garden.

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  4. Mmmm . . . I've been craving Mexican and this looks like just the ticket. I've also been eating a lot of avocados . . . they make me feel guilty, they're so rich and yummy, yet they're full of fiber and monounsaturated fats. So I don't really have to feel guilty! Thanks!

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  5. That sounds like an avocado salsa recipe I have in my savoring mexico cookbook. I love avocado mixed with something tart(tomatillos/green tomatoes) and something fresh(cilnatro).

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  6. Ohhh yeay! I have a bunch of green tomatoes sitting on my counter, I made fried green tomatoes the other night but they weren't all that great - this looks better. Tell me how did you eat it, with fish or chips or what?

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  7. SN, I do know what you mean about that avocado guilt, but truly they are full of nutrients, so enjoy!

    Nabeela, me too. This was so good. This is the first thing I've found to make from green tomatoes that was really a keeper for me.

    Katerina, I ate it as a sauce on Grilled Mahi Mahi, but after the fact I thought it would be great on fish tacos or eggs. And of course, it would be great with chips if you're not doing South Beach!

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  8. That is so pretty! And I don't even like cilantro!

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  9. Wow! This looks fantastic. I just happen to have both green tomatoes and cilantro in my (new) green house! :)

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  10. Rachel, thanks. Like I told Lydia, I think even with all parsley, this would still taste good with the lime, green tomato and avocado.

    Christine, lucky you! I'm happy you will finally be able to grow tomatoes, woo hoo! Do give it a try. The green tomato "juice" is one of the things that makes this so delish.

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  11. Wow, does this look delicious! This one I want to try! I posted a teaser on my site just now for the 2nd anniversary celebration next week of WHB.

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  12. Anna, thanks for the mention. Can't wait to see what your dish was!

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  13. Wow and Wow. This blows me a way. That is so beautiful. It'll be another 10 days before I see what's left of my garden.
    I love fried green tomatoes but this looks even better.

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  14. This looks simply delish Kalyn. I love Salsa and using green tomatoes must add a wonderful tart flavor!

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  15. Tanna, every year I look for something to make from green tomatoes that's really a WOW, and this is it!

    Meeta, thanks. I did love the sweet/tart/savory combo.

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  16. That sounds like a tasty salsa verde.

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  17. Great use for green tomatoes! You could also make a green tomato'red pepper relish that is very pretty...and tasty.
    My garden has gotten new life - haven't a clue why but I'm getting green beans and (still) zucchini.

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  18. Interesting flavours, a beautiful green and tempting to the palate!

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  19. Kalyn, that is one gorgeously green salsa! And cilantro? Heaven. ;)

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  20. Avocado is a wonderful addition to balance the heat, creamy yet sharp. I love the look of it, too. Very nice opening shot, Kalyn.

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  21. From the first time I had fried green tomatoes in Georgia, I was hooked. I don't usually fry them anymore, but I do a lot of green tomatoes in salsas and chutneys. Yours looks so fresh and colorful... just the way I like it.

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  22. This looks so delicious! I live in Utah as well...small world! I love cooking with herbs and fresh foods. This weekend down in Mona there are farms selling fruit for very cheap. I can't wait to go and stock up! Great blog!

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  23. Kevin, thanks. I did love it.

    Katie, lucky you. I think if it doesn't snow this weekend I'll probably rip out most of my plants (sigh).

    Peter, thanks!

    Karina, the cilantro is a nice bonus.


    Susan, thanks. I'm terrible at food styling, but I'm trying to improve!

    Susan, I want to try green tomato chutney too. Sounds wonderful.

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  24. Lisa, we were writing our comments at the same time I guess. Fun finding someone else in Utah! Have fun with all that lovely fruit.

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  25. Salsa Verde is a surprising change for most people who only think that salsa is red and comes in a jar. We have some late summer tomatoes that my daughter and I planted that need to be picked soon. We won't have the time to let them turn red. This gives me a great idea of what to do with them!

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  26. Amazing, once again! All the best things in one great salsa...I would love to try it!

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  27. This looks absolutely delicious -- so many of my favorite ingredients!

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  28. I just found your blog today, and this recipe is just in time. Believe it or not, I just this weekend blogged about having a bunch of green tomatoes and needing to find something to do with them! Fate, perchance? :)

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  29. I bet it's very refreshing and great for springtime!

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  30. I just found your recipe for Salsa Verde with Green Tomatoes. You don't say if or when you add the tomatoes to the mixture. You mention adding the tomato juice. Are the green tomatoes chopped and added as well? Thanks for taking the time to reply. Alice

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  31. Oh my, can't believe this error has been here so long. Yes, you add the chopped tomato along with the avocado. Will fix right now.

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