Today in the garden I was bumbling around, weeding and pruning my tomato plants.The tomatoes are on their way towards ripening but most are still green. As the walkway in the garden is a fairly small path, I eventually knocked a few green tomatoes off of their vines.
Rather than feel disappointed, I realized I could make a quick salsa for the tacos I’m having tonight! I used some purslane, mint, and a green jalapeño from the garden as well, and will hopefully pair perfectly with tacos of pinto beans, avocado, squash blossoms, and jalapeños en escabeche.
- 1/2 pint green tomatoes
- 1 green jalapeño
- small handfuls of purslane, spearmint, or cilantro
- Juice of 1 lime
- 1 shallot or 1/4 white onion
- 1/2 tsp Mexican oregano
- salt and pepper
- Dice green tomatoes and onions. Add to a small bowl and add in the lime juice. Stir to mix.
- Roughly chop the herbs and mince chile, include chile seeds for more heat.
- Put the Mexican oregano in the palm of your hand; rub your hands together over the bowl to sprinkle it into the salsa. Stir in a pinch of salt and a few good shakes of black pepper. Season additionally to taste.