Cilantro Cashew Green Tomato Salsa
For those of you that are bored with the same old salsas … this one is bold, spicy, with LOTS of cilantro flavor and a lovely creamy, nutty undertone from ground cashews.
We have a monthly breakfast burrito event at work … I always bring the salsa and the queso. As much as I love salsa and queso, I get a little bored sometimes making the same old thing. So this month I decided to mix it up a bit. I found a jar of my dad’s Aunt Ruby’s Green Tomatoes in my cupboard that I’d canned last summer plus some cashews. cilantro almond pesto and yes, fire roasted, finely chopped hot peppers in my freezer. Seriously, do yourself a favor and put these things in your cupboard/pantry when things come in from the garden (or farmer’s market) next summer.
Here’s the story on Aunt Ruby’s green tomatoes … they don’t really change color very noticeably from the green they start out as, but when they’re ripe, they taste sweet. Sometimes you’ll see tiny yellow or red hints. The way you know they are ripe is to squeeze them gently. If they are rock hard, they are not ripe. If they give a little (but not totally mushy), then they are ripe.
You can use canned red tomatoes in place of the Ruby Greens. It might not be the same vibrant green, but the salsa will still taste delicious. This I know.
- 1 pint (16 oz.) roasted Aunt Ruby's German green tomatoes (or other ripe/canned tomato)
- 2 - 3 cloves garlic, peeled
- 1 onion, peeled and cut into chunks
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 2 - 3 Tablespoons finely chopped jalapeno or other hot peppers
- 1/4 cup cashews
- 2 - 3 Tablespoons cilantro almond pesto (recipe here)
- Put all ingredients in a mini food processor or handi chopper. Blend until smooth.
- Taste and add more peppers or cilantro pesto to your liking, then blend a little more. Serve with tortilla chips or with tacos, burritos, quesadillas, etc.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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