Although our tomato crop was disappointing this year, I'm happy to say we did harvest a few gems. In order to beat the birds, we pulled off some green tomatoes
. Some of them got wrapped in newspaper to ripen slowly, and some were earmarked for a salsa. Since the salsa was mostly going to be green, I added some tomatillas and avocado. I would have used a jalapeno, except that we grew our own hot peppers this year -- that's what the little red specks in the salsa are. Cilantro, corn and green olives rounded out the flavors of this salsa, and it is really good. But I haven't found a salsa yet that I didn't like.Avocado-Corn-Green Tomato Salsa
Rating: 9 out of 10
2 green onions with tops, chopped
2 tomatillos, chopped
3 green tomatoes, chopped
1 jalapeno pepper, finely chopped
2-3 Tbsp. fresh cilantro, chopped
1 avocado, peeled, pitted, chopped
2 ears fresh corn, kernels and milk scraped off the cob (or 2 cups frozen or canned corn)
1-1/2 tsp. grated or minced fresh garlic
2 Tbsp. green olives, pitted, finely chopped
2 Tbsp. lime juice
1 Tbsp. extra-virgin olive oil
Combine all ingredients in a medium bowl; stir to mix well. Refrigerate to blend flavors, at least 1 hour. Serve with crackers, chips or veggies. Yield: About 3 cups
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