We’re just about at then end of our “What do we do with all these green tomatoes?” phase. The answer, this year, is green sauce. I’m not going to waste my time trying to coax them into ripening, which never works anyway. Here is my basic recipe, which is great as a dip, salsa, or an enchilada sauce.
- 1 diced onion
- 1 large clove minced garlic
- 1 Tbsp olive oil
- 6 – 8 cups chopped green tomatoes
- 1 – 2 cups diced green chili, poblano, jalapeno, serrano etc…
- leave the seeds in if you want to experience numb lips for several hours after eating
- be careful not to touch your face while working with the peppers!
- 1/2 tsp ground cumin
- 1.5 tsp salt
- 2 cups water
- 1 – 2 Tbsp lime juice
- 1/2 to 1 cup chopped cilantro (stems also)
Saute the garlic and onions briefly in the olive oil. Add tomatoes, peppers, cumin, salt, and water, and then simmer, covered, till tomatoes are soft. Puree in a blender or food processor, adding the lime juice and cilantro. Let cool and pour into labelled ziplock freezer bags (I recommend the pint size), and freeze flat. I made some stacked beef enchiladas with this green sauce yesterday. I like making stacked enchiladas because you don’t have to fry the tortillas in oil to soften them up for rolling. I know lots of recipes have you fry the tortillas even for stacked enchiladas, but I just oil my baking dish lightly, and then put a spoonful of sauce on the bottom – sort of like making lasagna.
We’re got our first really hard freeze last week (weather.com said 19 F, but I’m pretty sure we were about 10 warmer) so
the plastic is on the hoop houses and all our houseplants are inside.There is a good stand of arugula going, and I found broccoli and cabbage starts last month and planted those. Leeks are flourishing, pak choi is unstoppable, and there are a few turnips, radishes, and chard. We need to be vigilant for about two week on our nightly “slug patrol” to make sure we get some lettuce to come up and survive.