KitchenCUE

Green Tomato Salsa

Here is "Coleen's Amazin' Green Tomato Salsa" that was entered by Coleen Walsh into the Fresh City Life 2010 Salsa wars competition.  It is quite delicious and perfect for those green tomatoes we have hanging around at the end of the season!  Enjoy!

GREEN TOMATO SALSA

yield: approx. 3+ cups

 

2 - 3 cloves garlic

1 jalapeno with or without seeds depending on spice tolerance

4 large green tomatoes (heirloom are the best - pick the ones with just a little give)

1 almost all pink medium tomato

½ red bell pepper

½ medium red onion

¼ c. roasted green chiles

1/3 c. fresh corn kernels

1½ T. of cilantro

Juice of one lime

Capful of apple cider vinegar

Salt and fresh ground pepper, to taste

Coarsely chop all ingredients then put in food processer and puree to a fine chop (if needed – do in batches and stir together in bowl - you can also dice/chop everything finely yourself).  Add lime, vinegar, salt and pepper at end to taste.  Place all ingredients in serving bowl and let it sit and marinate at room temperature for one hour before serving with fresh baked/fried chips.

Salsa Puttanesca

 

The Denver Public Library has a fabulous crew (a crew of 2, actually!) that put together the most amazing cultural programming, FREE to anyone who wants to take part.  The program is called Fresh City Life and it is worth checking out!  KitchenCUE is always lucky enough to be involved and this last month we participated in a series of cooking demonstrations based in the concept of "Street Food of South America".  I did two demonstrations, one on making Kibbe, a classic street food from Brazil and one centered in Mexico as we made Memelitas with Caramelized Onions, Black Beans and Queso Fresco.

 

The month log celebration of Street Food culminated with a salsa competition in which anyone could submit an original recipe and have an opportunity to win a $600 prize package!  We recieved many entries and widdled the pile down to six. 

 

Three judges assembled on a lovely Saturday afternoon outside the library and amidst Salsa music and dancing, tasted all of the salsa's and after much deliberation, we proclaimed a 1st prize winner.  All of the salsa's were unique and delicious so we will be posting all six recipes on my blog, on KitchenCUE's facebook page and on my colleague, Andrea Juarez' delicious blog Fork Fingers Chopsticks.

 

Here is the 1st place winning recipe for you to try!  The Caramelized Onion and Tomato Salsa (3rd place) and the Green Tomato Salsa (did not place but is still delicious!) will be coming shortly.  Try 'em out...there will be one in the mix that you will love!

 

SALSA PUTTANESCA

Salsa Italian Style

Yield: approx. 2 ½ cups

 

Do not be intimidated by the anchovy in this recipe.  It is so mild you can barely tell it is in there, yet it adds a nice saltiness and roundness to the salsa.  Use this salsa to top a piece of fish or some shrimp as they come off the grill.

 

3 medium, ripe tomatoes, diced

3 jalapeño peppers, finely diced, leave the seeds and veins on the jalapeños if you like the heat

½ medium onion, finely diced

Salt and black pepper to taste

1 T. olive oil

1 stalk celery, diced

1 red pepper, diced

2 anchovy filets, chopped

1½ T. capers

6 large green olives, pitted and diced

6 large black olives, pitted and diced

1 T. lemon juice

2 t. caper brine (the liquid the

 capers are packed in)

Fresh basil, chopped or chiffonade

 

Place half of the diced tomatoes in a medium mixing bowl; crush with a potato masher or by hand. Stir in the balance of the diced tomatoes and the jalapeños. Add the onion, salt and black pepper and stir to combine.

 

In a medium sauté pan, heat the olive oil over medium high heat. Sauté the celery and red pepper until tender; add the anchovy, capers and olives and sauté until mixture is heated through. Remove from the heat and allow to cool.

 

Pour the cooled puttanesca mixture into the tomatoes. Season with lemon juice, caper brine and a tablespoon or so of chopped basil. Allow this salsa to rest refrigerated several hours or overnight for the flavors to blend. Garnish with additional basil.

 

Submitted by: Beth Hewlett