Makes about 1 quart
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.
• 3 green tomatoes, about 1 1/4 pounds
• 3 red, orange, pink, or yellow ripe tomatoes, about 1 1/4 pounds
• 1 small red onion, diced fine
• 2 or 3 garlic cloves, minced
• 3 hot peppers, or to taste, stemmed, seeded, and diced very fine
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt, or to taste
1. Core the tomatoes and remove most of the seeds. Cut in small dice and mix with the remaining ingredients.
2. Let the salsa stand for an hour or so before serving.
Carolyn Dille and Susan Belsinger, respectively from San Jose, California, and Brookeville, Maryland, are expert cooks and food developers. This article is adapted from their most recent collaboration, The Chile Pepper Book, published in 1994 by Interweave Press.
Click here for the original article,
Chile Peppers Around the World