In the fall, farmers’ markets overflow with tomatoes, some purposely picked green and under-ripe before the frost. If these aren’t available, substitute tomatillos. The fresh herb sextet makes this salsa truly special. Serve with Herbie Scrambled Eggs or Scrambled Tofu Recipe and Cumin-Bay Black Beans. MAKES ABOUT 3 CUPS OF FALL SALSA
• 1 cup chopped ripe red tomatoes
• 1 cup chopped green tomatoes (or tomatillos)
• 3/4 cup diced apple
• 1/4 cup diced red onion or red shallot
• 1/2 teaspoon minced jalapeño pepper
• 1 tablespoon fresh lime juice
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon fennel seeds
• 1/4 to 1/2 cup finely chopped fresh sage, rosemary, thyme and/or mint
1. Combine all ingredients in a bowl and mix well.
2. Top with herb sprigs of sage, rosemary, thyme and mint. Refrigerate fall salsa up to 5 days.
Letitia L. Star specializes in writing about healthy eating, gardening and green living topics. She is a frequent contributor to The Herb Companion.
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