Green Tomato Salsa

Dips and Spreads Recipes

Yield: 3 cups

When all those green tomatoes make you feel guilty, turn to this quick solution, which also makes a great gift.

• 4 to 5 large green tomatoes
• 1 red pepper, roasted and seeded
• 2 jalapeno chilies, roasted and seeded
• 2 small onions, chopped
• 3 cloves garlic
• 1 teaspoon sugar
• 1 teaspoon cumin
• 1/2 cup fresh cilantro or parsley leaves
• salt and pepper to taste

Combine all ingredients in a food processor and process just until coarsely chopped. Season to taste with salt and pepper and refrigerate for at least 3 hours to allow flavors to blend and develop. If possible, remove from fridge about 20 minutes before serving -- this salsa is at its flavorful best when not too cold. Serve with chips and sour cream on the side, if desired.

Comments

Roasting Peppers: Roasting chilies and peppers imparts a richer, sweeter, full-bodied flavor and allows easy removal of the bitter skin. Peppers can be roasted on the grill or over the burners of a gas range on a stainless steel screen, or under the broiler. They should be watched and turned frequently until all the skin is blackened. Place the peppers in a paper bag until cool enough to handle, then slide off most of the charred skin. Use running water to remove any remaining skin and clean off the peppers.

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