So the chickens are officially penned, well at least until gardening season is over.  They ate a lot of tomatoes that were about ready to be picked.  They still get lots of kitchen scraps and foliage tossed to them.

When I realized I was short on tomatoes, I started thinking about my roasted tomatillo salsa and decided that green tomato salsa would be good, too.

Fried green tomatoes taste amazing and I have learned that green tomatoes have different nutritional values than the red, so it’s a win/win to use them before they ripen.

Ingredients:

2 1/2 cups diced green tomatos

2 garlic cloves, minced

2 T poblano pepper, minced (more or less depending on how mild or hot you would like your salsa.  Poblanos are pretty  mild as they are)

1/4 c. freshly squeezed lime juice

1/2 c. yellow onion, med. dice

1/2 tsp. salt

1 tsp. fresh cilantro leaves

Combine all ingredients and allow to sit for a few hours.

If you want to use it for dipping, I’d recommend pureeing half and mixing with the chunky salsa.