Thanks to the recent hard freeze, we gathered a bunch o’ cold sensitive goodies this week. A local student brought by several bags of green tomatoes, several folks dropped off some lovely Satsuma oranges, a friend's husband shared some of his datil peppers, and we harvested all our jalapeño and tabasco peppers, and roselle calyxes.
We made some yummy green tomato salsa for the Café this week with the jalapenos and tomatoes - recipe below. The oranges we are giving out right and left to folks coming to the house (isn’t it wonderful that citrus is producing right at the time we need extra Vitamin C?), the roselle we will be turning into some Jamaica punch by the end of the week, the little tabasco peppers into pepper sauce, and the datil peppers came with a recipe for pepper relish.
The parking lot tomatoes are history, but so far the Roselle bushes in front of the house live (thank you, heat-leaking house). The poor Tabasco peppers plant have survived so far too – although they’re beginning to look like they wish they were dead.
We'll be canning pepper relish tomorrow, and I'll post the recipe once we test it!
GREEN TOMATO SALSA
- 6 green tomatoes, chopped very finely
- 1 sweet onion, also chopped finely
- 3 jalapeños, seeded and diced (a red one adds nice color)
- Juice of one lime
- Salt to taste
Of course, you can vary the proportions depending on what you have. We used about 100 smallish tomatoes for our salsa for 50, through in most of the jalapeños and added enough onions until it looked right! It was delicious on Wednesday's black beans and rice.