Too many green tomatoes? Besides fried green tomatoes, my favorite way to use them up is to make salsa verde. I make big batches and can them for a fresh garden treat in the winter. Here’s our famous Trippy Acres Salsa Verde recipe for you to enjoy.
1 pound green, unripe tomatoes
Salt and pepper
1 jalapeño, chopped
2 garlic cloves, chopped (or 4 if you’re like me)
1/2 cup finely chopped onion
1/4 cup chopped cilantro
Juice of 1/2 lime
Core and quarter the green tomatoes and place them on a roaring pan or cast iron skillet.
Add a generous drizzle of oil and a sprinkle of salt and stir to combine.
Broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse.
Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
Pour the mixture into a medium bowl, then stir in the onion, cilantro, and lime juice.
If desired, add salt or any other of your favorite Mexican spices to taste.