Nothing says summer like green tomatoes, especially if they are of the heirloom variety!
Here are two quick, easy and delicious ways to use them:
Flash-Pickled Green Tomatoes
Try this as a topping for a grilled steak sandwich.
3/4 cup water
3/4 cup apple cider vinegar
4 teaspoons kosher salt
1 tablespoon sugar
Freshly ground black pepper
1 teaspoon minced rosemary
2 garlic cloves, thinly sliced
1 pound green tomatoes, cored and cut crosswise into thin slices (1/4-1/8 inch thick)
Combine the water, vinegar, salt and sugar in a small saucepan and bring to a boil, stirring. Let the liquid cool to room temperature, then add the pepper, rosemary and garlic. Add the sliced green tomatoes and allow the flavors to mingle. The flash-pickled tomatoes can be stored in the refrigerator for up to four days.
Green Tomato Salsa Verde (chunky style)
This is wonderful with tortilla chips, tacos and other South-of-the-border dishes!
Juice from one small lime
1 garlic clove, minced
salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon each cumin and chili powder
1 tablespoon fresh cilantro, chopped
1/4 cup white or yellow onion, finely chopped
2 tablespoons fresh jalapeno pepper, minced
1½ Cups chopped green tomatoes, stems and cores removed Combine the ingredients and chill for two hours before serving.