GREEN SALSA!

I had two piles of tomatoes, one was ripe or ripening, the other was still green.  I had to do something with some of them, so I decided to make a relish/sauce!  I was looking up chow chow, but they all had SCADS of sugar in them, I was searching and searching and found this recipe:

Blending away...

http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html

This is so straightforward!

I can say, it is quite delicious.  I'm not planning on canning this stuff so I used the option for less vinegar and it was great, right now it's covered in the fridge and then it will make it's way into freezer bags in 1 C or so portions.  (this makes a good 6-8 cups I'd say).



Some Ingredients...



INGREDIENTS:

2 lb. green tomatoes (I used Roma), cored and chopped

1 lb. white or yellow onions (I used yellow), chopped

3/4 lb. sweet peppers (red, but I also used some green too) cored and chopped

1/2 lb. tart cooking apples cored and chopped (granny smith is good, but I had golden delicious on hand)

6 garlic cloves, finely chopped

1/2 cup 5% acidic organic raw apple cider vinegar (or less, see note below)*

1 Tablespoon kosher or sea salt

4 jalapeno peppers, cored, seeded if desired, and finely chopped (*note, I used thai green chiles, about 5 of them)

2 Tablespoons chopped cilantro (I used more than this)

watermelons cuke me up!



Plated on arugla, topped with feta



Sounds like an odd combo here, doesn't it?  I had (no, have, since I still have 3/4 of it) a watermelon, and of course the garden fresh cucumbers and beautiful Roma tomatoes and basil from my backyard.

I was inspired by this recipe:  http://www.kraftcanada.com/en/recipes/watermelon-cucumber-feta-salad-113980.aspx

I was also inspired by the recipe in my runners world magazine, it's not online yet, but I'll post a link to it (actually, I sort of wish I made that one, but it would need a firmer melon since it calls for yogurt based dressing)



Watermelon, Cucumber, Tomato salad



Most of the ingredients!



INGREDIENTS:

1 cup of cubed peeled cucumber (if not seedless, take the seeds out)

1 cup of seeded roma tomatoes (Cherry, grape can also be used)

2.5 cups of seedless diced watermelon

1 T of basil leaves, sliced thin

1 T of scallions, minced fine

3 T of Renee's spring herb italian vinagrette

Juice of half a lemon