Here in Colorado, we’ve been having gorgeous weather. High 70’s in mid-late October means lots of weekend hikes, walks with the pups and yard work.

Last week, however, temperatures dipped into the low 40’s overnight, leaving our ample tomato plants in the lurch. Our neighbor, Rico, let us know that once the plants get frost on them, they’re not going to produce or ripen any longer. Bummer!

Mike and I pulled a ton of green tomatoes from the bushes this weekend and I made a spicy salsa verde to use on tacos, rice bowls or as a dip!

Salsa Verde

15-20 medium/small green tomatoes cubed
1 small onion diced
1 chili pepper (or a jalepeno)
1 green pepper
4 Thai chili peppers (whole)
7 cloves of garlic minced
3/4 cup of apple cider vinegar

Put all ingredients into a pot on the stove and bring to a boil – about 20 minutes.

At this point I added another splash of vinegar, turned down the heat, then let cook for another 15 minutes.

Let it cool for a bit, remove the whole Thai chili peppers, then transfer to a food processor or blender. Blend until your desired chunkiness.

 

Put into mason jars and store in the fridge.