Well, I think it’s official: our sumer garden is done for the year, and yes, I planted the tomatoes a little bit too late, novice gardener that I am. As the kids and I were harvesting the last of the green cherry tomatoes right before a projected frost, it was hard not to feel a little bit wistful about all that potential for ripe sweetness, but I kept my sights set on the plan at hand: Green Tomato Salsa. I have some room in the freezer right now, so I think I’m just going to whip up a massive batch and freeze it in bowl-sized servings so I don’t have to worry about the canning process, as things are a little bit hectic in general at the moment. Here is how it will go down.
1. I will be throwing every one of those suckers into my huge pot, then simmering them with some chili peppers, chopped onion, sea salt, garlic, and a little bit of water.
2. After 10 or 15 minutes, I’ll take the pot off the heat, pop the mixture into my blender, or even (gasp) dig out that food processor that was given to me years ago, that I have literally not used once, and beg Lee to figure out how to put all of the mysterious parts together. (oh gosh. This is sounding too complicated already). In essence, mix the darn stuff together. I’ll also add lemon juice, and probably a bit of honey.
Ta da! And into the freezer it will go. I love fried eggs or omelet in the morning with some salsa on the side. Delicious.