As usual here in the great state of Montana, we had a snowstorm in September. I know, it's maddening. And it causes a PANIC in those of us with gardens. Especially those of us with a plentiful green tomato crop yet to redden.
Instead of praying for a miracle this year, I picked those green tomatoes. You know me better than to batter and fry them. I made salsa!!
This is a mild salsa with a lovely pepitas (pumpkin seed) crunch. To spice it up, add another jalapeno.
Roasted Green Tomato and Pepitas Salsa
Serves 4
5 medium green tomatoes, quartered
1/2 large yellow onion, cut into large cubes
1 jalapeno, seeded and sliced
1/2 tsp salt
Olive oil spray
2 1/2 Tbsp lime juice
1/4 cup salted roasted pepitas
Preheat oven to 400 degrees. Spray a baking sheet with olive oil spray. Place tomato quarters, onion and jalapeno onto the baking sheet. Spray with olive oil spray, then sprinkle with salt. Bake for 20 minutes, or until the edges of tomatoes and onions turn lightly brown. Remove from oven.
Place contents of baking sheet into a large food processor and add lime juice and pepitas. Mix until a smooth puree is formed, adding additional salt as needed to taste. Place in refrigerator for 2-24 hours prior to serving to enhance flavors.
Nutrition Info per 1/4 cup: 71 calories, 3 g fat, 2 g protein, 5 g carbohydrates
Lindsay: THANK YOU! I was "gifted" a bag of green tomatoes, although I wasn't sure what I was going to with the lot that I was gifted. :-) I will try this recipe this weekend. Thank you, again!
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