Yesterday I made a stop by the grocery store and got the peppers (bell and jalapeno) and the cilantro that I needed to make the green tomato salsa. Lesson learned: Do all this while the produce is in the garden! I had made a batch, probably about 12 pints, during the summer and we ran out of that probably before Thanksgiving.
The bell peppers were 86 cents each. The cilantro was $1.39 for small sprigs and I needed a lot. The jalapeno peppers were $1.59 per pound. It wasn’t long ago that I wouldn’t buy them because they had gone up to .69/pound. I did dry a bunch of jalapenos and bell peppers but I felt like I needed to use fresh for the salsa.
The green tomatoes I took out of the freezer made 12 pints and 3 half pints. I love this salsa so much. I’m not much of a fan of traditional red salsa.
As you know, I make my menu at least a week in advance. That helps me make sure we (1) eat mostly at home and (2) we use all the leftovers.
On yesterday’s menu was leftover black eyed peas and chicken that I had taken out of the freezer. I kept thinking that I didn’t want to have that because I wanted something I could have with the salsa. When I got ready to start heating up the black eyed peas and chicken, it was still fairly frozen – nothing heating on low wouldn’t have solved but I wanted salsa! I asked Vince if he cared if we had chicken wraps instead and he said that was fine.
The lighting is so bright in the breakfast room . . the colors are awful and it doesn’t look very appetizing but it was delicious.
It’s a spinach wrap with cut up air fried chicken breasts, the green tomato salsa, Azure Standard’s raw mozzarella cheese and Caesar salad on top. Between the two of us, we ate almost a whole half pint of the salsa. I need to make a lot of this while there are green tomatoes, bell peppers, jalapeno peppers and cilantro in the garden this summer.