Salsa Verde with Green Tomatoes, Avocados, and Cilantro
posted by Kalyn Denny on October 5, 2007
In 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.)
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
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!
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.