[Jump to Recipe]
Anyone who follows me on Instagram saw that I had to pick all of my tomatoes a couple weekends ago in preparation for an very early season snow storm (it has been in the 60s F since, dang you weather!!!!). These plants had been impressively prolific and I filled up 4 boxes with not quiet ripe tomatoes that now sit in the basement as I attempt to ripen them.
I learned about the trick to store green tomatoes in a dark, cool, covered environment in order to help them ripen a while ago from my mom. This trick, however, only works if the tomato is past a certain point in its maturation cycle. If the tomato is too young it will only spoil and not ripen and no one wants that. About 1/3 of the green tomatoes fell in that category and I have set out to come up with a bunch of green tomato recipes (besides just frying them, which I LOVE) to use them all up before they spoiled because that is my food motto, to use every part of the food that I can and not let food go to waste.
Mr. Physics and I have been making a variation on this Pico de Gallo for years. We put it on nachos, tacos, soups, or eat it straight with chips. It is one of those “recipes” where you never make it the same and never write it down. You throw the combination of ingredients together in a bowl, stir it up, taste, and make changes as need be.
We normally make this recipe with red tomatoes and you can follow it exactly if you have those instead and it is amazing! The green tomatoes however impart slightly less sweet flavor and a little more crunch and I modified this recipe to take that into account. I found that you needed a little more lime and a little more spicy peppers (or a stronger spicy pepper!) to match the taste.
Green Tomato Pico de Gallo
Makes enough for 4 for taco dinner. About 2 cups.
½ cup chopped cilantro
½ cup diced onion (about 1 medium sized)
1 cup diced green tomatoes
4 jalapeños and/or habañeros diced (¼ cup) – red/orange peppers do well here for added color
Juice from 1 lime (1 tablespoon)
1 teaspoon salt
salt and black pepper to taste
- Dice up green tomatoes and place in colander over sink. Add in 1 teaspoon of salt and stir. Allow to sit.
- Chop cilantro and onion and place in bowl.
- Dice up spicy peppers of your choice, removing pith and seeds (unless you want it more spicy). Place in bowl.
- Shake off tomatoes over sink then place on towels. Pat dry to remove excess moisture, then add to the bowl with other ingredients.
- Add lime juice and fresh ground black pepper. Stir. Taste. Add more lime juice, salt, or black pepper as desired. You can also add more diced spicy pepper as desired.
Serve on anything and enjoy!