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.
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.