Yield: 1 batch
|3||Green tomatoes (abt. 1 1/4 lbs.)|
|3||Red, orange, pink or yellow ripe tomatoes (abt. 1 1/4 lbs.)|
|1 small||Red onion; diced fine|
|2||Or 3 garlic cloves; minced|
|3||Hot peppers; or to taste stemmed and seeded diced very fine|
|¼ cup||Chopped cilantro|
|½ teaspoon||Salt; or to taste|
Core tomatoes and remove most of the seeds. Cut in small dice and mix with remaining ingredients. Let the salsa stand for an hour or so before serving.
Yield: About 1 quart.
The authors write: "This is a salsa for the end of summer, when both ripe and unripe tomatoes are available. However, by keeping the proportions of tomatoes, onions, garlic and hot peppers roughly the same, you can use all ripe tomatoes." Recipe from Carolyn Dille and Susan Belsinger in their "Chile Peppers: A Fiery Fiesta of Flavor" article in "The Herb Companion." June/July 1994, Vol. 6, No. 5. Pg. 39. Posted by Cathy Harned.