Whattya do when life gives you lemons?
Earlier this week, I returned home from my global adventures (more info coming soon) to find my urban farm had gone rogue. It’s my own fault, really; I had no business trying to squeeze 7 tomato plants, 4 cauliflower heads, 6 chili pepper plants, marigolds, basil, parsley, thyme, kale, and a whole whack of lettuce heads into a space that’s roughly the size of a Smart Car.
Nonetheless, I must have the world’s luckiest green thumb because all my little babies are growing beautifully (with the exception of 2 heads of cauliflower which were abducted by the family of squirrels currently squatting in my tree). So well, in fact, that it’s bursting at the seams. I’ve been giving away lettuce by the armful and making kale chips every night. But those tomatoes…what do I do with all those not-yet ripe tomatoes that have been cruelly shoved to the ground by their stronger and redder counterparts?
Whattya do when life gives you green tomatoes? Make…
Grilled Green Tomato Salsa!
The great thing about this recipe (besides the sweet ‘n smoky fresh taste) is that you can shuffle things up to match your taste and/or what’s bursting out of your fridge/urban farm.
Unripe tomatoes work best because they maintain their shape when grilled.
Two small (or one larger) FRESH onions
One HOT chili pepper…or not…or more
One clove of garlic
A few dashes of olive oil
Juice & zest from 1/2 a lime.
1/4 cup of chopped chives
S & P to taste
Preheat your grill to medium-high. Or turn on your broiler.
1. Cut the tomatoes & onions in half & brush with olive oil & a sprinkle of salt.
2. Place ’em (along with the pepper) on a grill pan and then on the grill.
3. Grill until it starts getting a little charred-about 10 min on the ‘cue and about 5 under the broiler. I know the broiler takes less time, but the flavor from the ‘cue can’t be beat. At this point, I like to scrape the seeds out of my pepper because I don’t like it too spicy but you can do what you want.
4. Let cool for a bit and then toss everything in a blender along with the garlic clove & lime jazz and blend until it’s all chopped but still chunky. Mix in the chives.
6. Let cool, covered, in the fridge.
7. Put in a pretty bowl & serve with chips.