I have created a sauce that transforms our tacos into the authentic tasting mexican street foods of my dreams. It is made from roasted spicy peppers, sweet onions, and a combination of red and green tomatoes. The combination of tomatoes creates a unique flavor and color; not rojo, not verde. The color is more like Bob Ross Burnt Ochre. When you taste it, you won’t care what color it is.
When the Summer tomato vines are at their end, but still covered in tiny green tomatoes, we make Green Tomato Relish to be enjoyed throughout the year. You could make this with large green tomatoes at any point during the summer. But this really is a perfect way to use up the tiny, hard, leftover,... Continue Reading →
Enchiladas are a great way to use all of the green tomatoes when the summer garden comes to an end and the plants have to be pulled. I love green tomato salsa and enchilada sauce, probably more than traditional red salsa. The bright flavors in this sauce pair beautifully with pulled pork, chicken, or vegetarian... Continue Reading →