My  Green Tomato Salsa which uses both tomatoes and tomatillos. It’s delicious with chips and wonderful on fish tacos. It pairs well with sour cream and cream cheese, so you can use it in a layer dip or pour it over a block of cream cheese for a dip and serve with tortilla chips.

When you’re salting it, be sure to taste it with a chip because that will add salt and you may over salt the salsa if you just taste it plain

Green Tomato Salsa

2 cups green tomatoes (cut into quarters)

6 tomatillos

Garlic salt

½ cup chopped red onion

1/3 to ½ bunch of cilantro

1 teaspoon lime juice

½ teaspoon cumin seed

1 jalapeno (or more to taste)

Preheat oven to 425

Place sliced green tomatoes and tomatillos on a baking sheet. Sprinkle lightly with garlic salt and bake for 20 minutes. Remove from the oven and allow to cool.

In the meantime, chop red onion, cilantro and deseed and chop your jalapeno. I am a wimp when it comes to spice, so I only use 1 jalapeno, but you can use several.

Add onion and jalapeno to a large bowl.

Place tomatoes and tomatillos in a food processor and chop. Then add the chopped cilantro to the tomatoes and process (you may have to do this in two batches). Pour into the bowl.  Add lime juice and cumin seed and stir. Add garlic salt to taste. The salsa is after 2 hours and even better the next day.

Options: If you want more contrast in flavor, only cook 1 cup of tomatoes and use 1 cup of fresh, finely chopped green tomatoes. It makes it slightly more bitter, but I adore the flavor and texture and it tastes really fresh.

If you want to add some sweetness, add ½ of cooked corn (about 1 ear of fresh corn or you can use canned).