This spicy green salsa is not your typical Salsa Verde usually made with tomatillos, but I find that their cousin the green tomato makes for an amazing flavorful and tangy sauce.  Zesty and sweet, this salsa delivers a well-rounded balance of deep flavor and heat.  Quick and easy to make, this recipe is a great way to make good use of some of your unripened tomatoes as well as delicious Fried Green Tomatoes.

Here in the mile-high city we have been experiencing a long and beautiful fall this year , however recently the night temps have dropped leaving me with an abundance of unripened tomatoes.  I have already been through one round of covering my plant to protect it from the cold but the inevitable is at hand. Winter will soon be arriving, and it is time to let the garden go.

Tomatoes cease to ripen with the temps fall below 50 degrees, however there is no reason to give up on the green fruit. A tomato that has some blush or beginning of color will typically ripen in about 7 days in a warm environment, while tomatoes that are completely green can take up to 14 days. Green tomatoes can be wrapped in newspaper or placed in a bag with an apple or banana to speed up the process.

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Green Tomato Salsa ~ Salsa Verde

This spicy green salsa is not your typical Salsa Verde usually made with tomatillos, but I find that their cousin the green tomato makes for an amazing flavorful and tangy sauce. Zesty and sweet, this salsa delivers a well-rounded balance of deep flavor and heat.

Course Side Dish

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3 Pints

Ingredients

• 3-4 pounds green tomatoes stems removed and halved
• 1 red onion medium-sized peeled and quartered
• 1 yellow onion medium-sized peeled and quartered
• 2 Hatch chilies or Anneheims
• 2 jalapeno
• 1 Serrano pepper
• 6 cloves garlic peeled
• 1 cup fresh cilantro
• Juice of one fresh lime
• Salt to taste

Instructions

• Heat oven to 475 degrees F (use convection if you have it).
• Light brush the bottom of a roasting pan with olive oil. Place tomatoes cut side down and brush with oil. Roast for 15 – 20 minutes or until tomatoes take on some roasted color.
• In a second pan prepare onions, peppers, and garlic for roasting in the same manner as the tomatoes, lightly coating with oil. Place in the oven for 15 to 20 minutes. Check the garlic after about 10 minutes and remove if soft and lightly browned. Continue roasting onions and peppers until the skin of the peppers is slightly blistered.
• Set everything aside and allow to cool.
• Place roasted tomatoes, garlic, onions and lime juice in a food processor and pulse until well combined. Cut the tops off of the peppers and peel the skin (you might consider wearing gloves). Cut in half and remove seeds if desired (remember seeds add heat, I kept mine). Rough chop peppers and add to the processor along with the cilantro. Pulse to combine. Add salt to taste.
• Store in a tightly sealed container in the fridge for up to six weeks, or seal in jars and process in a water bath according to safe canning procedures.

Notes

I use the greenest of the green tomatoes since they take the longest to ripen. There is no need to peel the tomatoes or peppers, however I do prefer to peel the peppers. I like heat, so I add the pepper seeds but you can always omit them. Feel free to add or reduce the amount of peppers you use.

Greek yogurt helps deliver a smooth creamy texture and a bit of tang to this artichoke and Parmesan dip. Hot and gooey, this molten cheese dip is perfect as an appetizer for any occasion. Delicious with crackers, cocktail bread, or try it on one of my favorites, beer bread. Use leftover dip (if there is any) for a smear on a bagel, or in a ham roll up. This easy to make dip also freezes extremely well, so you can enjoy one now, and have one back for that impromptu gathering with friends.

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Hot Artichoke & Parmesan Dip

Greek yogurt helps deliver a smooth creamy texture and a bit of tang to this artichoke and Parmesan dip. Hot and gooey, this molten cheese dip is perfect as an appetizer for any occasion. Delicious with crackers, cocktail bread, or try it on one of my favorites, beer bread.

Course Appetizer

Cuisine American, Pub Fare

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Ingredients

• 1 can 14 oz artichoke hearts drained and rinsed
• 8 ounces Neufchâtel or cream cheese room temperature
• ½ cup mayonnaise
• ½ cup Greek yogurt
• 1 cup grated parmesan cheese plus more to top
• 3 cloves of garlic minced
• 3 dashes Worcestershire sauce
• salt and pepper to taste
• ¼ cup flat leaf parsley rough chopped
• 1 jalapeno seeded and diced (optional)
• ½ teaspoon paprika
• drizzle of olive oil omit if cooking in microwave

Instructions

• Heat oven to 350 degrees.
• Combine all ingredients except for the parsley jalapeno, and paprika in the bowl of a food processor. Pulse 7 to 8 times or until mixture is combined. Do not over process.
• Taste to check seasonings and adjust if desired.
• Add parsley and jalapeno and pulse 2 times to incorporate.
• Transfer into a small casserole dish or several ramekins.
• Top with a bit more Parmesan cheese and a sprinkle of paprika.
• Drizzle lightly with olive oil.
• Place ramekins on a parchment lined sheet pan and bake for 20 to 25 minutes, until hot and bubbly and a golden crust has formed.

Serve

• Serve hot with crackers or bread.

Notes

Dip can be heated in the microwave instead of the oven, however it will not get a golden crust. This dip also freezes very well. I use two large ramekins for this recipe, baking one for now, and wrapping the other to freeze for later Defrost in the microwave or allow frozen dip to come up to room temperature before placing in the oven. Add the paprika and drizzle of oil after thawing before baking.

Smooth and creamy with a cool crunch, this avocado and cucumber dip is not your ordinary guacamole. Made with sour cream and ranch dressing, this dip is sure to be a crowd pleaser.

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Creamy Avocado Cucumber Dip

Smooth and creamy with a cool crunch, this avocado and cucumber dip is not your ordinary guacamole. Made with sour cream and ranch dressing, this dip is sure to be a crowd pleaser.

Course Appetizer

Cuisine American, Retro

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Ingredients

• 2 ripe avocados cut into small cubes
• 1 cucumber peeled & seeded, cut into small cubes
• 1 scallion finely sliced
• 1 Tablespoon lime juice
• 2 Tablespoons sour cream
• ¼ cup ranch dressing
• 1 teaspoon chili powder
• salt and pepper to taste

Instructions

• Cut the avocado into small cubes and toss with lime juice in a medium size mixing bowl to prevent avocado from turning brown.  
• Add cucumber and scallion.
• Mix in sour cream and ranch dressing. 
• Refrigerate before serving.

Notes

For a creamier dip add more sour cream and ranch dressing

The history of aji is perhaps as deep as its flavor. It is likely thought that some form of aji or uchu was used by the Inca civilization at Machu Picchu centuries ago. This Peruvian condiment, widely found across South America is still a popular condiment today. There are many different versions of this sauce. Some variations add tomatoes, lemons, or lettuce, however the use of chilis appears to be common in all preparations.

Yesterday was a very warm day here in the mile high city, and some fresh aji seemed like the perfect solution for an afternoon treat. Chef Mike and his wife Dani (two of my favorite people) were in town, so we invited them to stop by for happy hour to share some laughter, a cool beverage or two, and some good food. It was fun to introduce Dani to aji. Between her spirit of adventure, love of ethnic foods, and tendencies towards vegetarianism, I just knew she would enjoy this green delight.

Serve Aji as a cool summer dip with Terra Chips or  white corn chips for a tasty appetizer.

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Aji

Creamy and cool dip with a subtle hint of peppers and lime.

Course Appetizer

Cuisine South American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Ingredients

• 1 head of romaine lettuce
• 2 handfuls cilantro
• 2 jalapeños cored and seeded
• ¼ cup mayonnaise
• 1 Tablespoon vegetable oil
• 1 Tablespoon fresh lime juice
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Instructions

• Rough chop the lettuce, cilantro, and jalapeños.
• Place all ingredients in a food processor. Add the lettuce in several batches pulsing to create room to add more.
• Process to a smooth and creamy consistency.

Serve

• Delicious served with Terra Chips or white corn chips.