(this lovely photo is not mine. i found it on google images.)
green tomato harvest has become one of my favorite times of year. last year when brock wanted to bring in our green tomatoes before the first frost, i was hesitant. there were so many tomatoes and i had images of them rotting in our garage before they were ever used. but i got online and found amazing recipes to try with them. the challenge was on, and i eagerly piacked them all in anticipation of trying every recipe. we tried this green tomato salsa recipe, and it quickly became our favorite salsa ever. in fact, as soon as we started getting baby green tomatoes this spring, the kids started asking if we could pick them and make salsa. well, i had too many plans for the ripe tomatoes, so i made them wait until october....which is now! forget about halloween candy, this is much more exciting!
last year we also made green tomato cake, which was quite good, and green tomato jam, which wasn't (so i won't share that recipe).
yesterday i tried a new recipe i've been excited about since my friend traci shared it with me in the summer, along with the sweet and sour recipe that i fell in love with (and canned 21 quarts of).
Green Enchilada Sauce
5C chopped green tomatoes
1 1/2 C seeded long green chilies
1/2 C (or to your desired heat) jalepenos
4C chopped onion
1C lemon juice
6 cloves garlic (chopped)
combine all over high heat bring to a boil. then simmer for 20 min. process in water bath for 20 min for alt. 1000-6000 ft
"my family loves this sauce over chicken enchiladas! when i use it i usually wisk 1 can cream of chicken soup per quart for sauce just to make it a little creamier or cool the jalapeno taste..enjoy!"
this is very similar to my green tomato salsa recipe, but has only lemon juice, and not vinegar, has a much higher ratio of onions and jalepenos - it's hot! it's very good, and i'm planning to make another milder batch with fewer jalepenos.
for sunday dinner we tried green tomato gratin. it was unusual and very good. if you like fried green tomatoes, i think you will like this. and speaking of fried green tomatoes, i found a wonderful looking recipe for them on the same blog as the gratin.
i also want to try pickled green tomatoes with all of the green cherry pear tomatoes we've harvested, and possibly some green tomato ketchup... and maybe even some green tomato chuteny. british blogs rave about green tomato chutney and i am very curious to give it a try. chutney is not something that americans usually get excited about, but i do love unusual flavors... i really do think i'd like it (but will my family?). we'll have to see how many tomatoes are left after another batch or two of salsa and enchilada sauce. i'm actually getting upset about all of the tomatoes that are ripening into lovely reds and oranges as they wait for me to cook and preserve with them - i can't seem to get enough green tomatoes to do everything i want to with them. but one thing i love about the green tomatoes is that they go so much further than ripe tomatoes - because they are hard and firm you don't lose the juices as you cut, and you don't need to peel, and really don't need to core. so you can get more lovely goodness out of every tomato.