Salsa Verde

Salsa is one of our go to sides/appetizers. It’s so quick and easy to grab a jar of salsa and some chips. Plus we have Mexican food all of the time! I don’t eat a lot of spicy foods so my husband and I split usually have separate salsas anyway. I made this salsa verde and we both like it. It is perfect over some enchiladas if you want a little different flavor. And it is also great with chips. You can easily make this spicier if you’d like.

10-15 large green tomatoes, washed and quartered

4-5 tomatillos
1 large jalapenos
1 large onion
1 large green bell pepper
1 whole garlic clove
½ cup cilantro
1 lime, zest and juice
1 Tbsp vinegar
1 tsp salt

• Make sure all vegetables are washed thoroughly. Place quartered tomatoes & tomatillos, onion, jalapeno, bell pepper and garlic in a food processor.  
• Add in cilantro and lime zest and juice. Your food processor should be completely full.
• If necessary add a few extra green tomatoes to fill it up.
• Blend until you get your desired consistency. We like ours smooth so we blended for a while. Pour salsa into a large cooking pot and bring to boil.
• Add in vinegar and salt. Cook salsa at boiling for about 10 minutes.
• Pour into clean, prepared canning jars. Seal according to jar instructions.

"Fried" Green Tomatoes

Let’s be honest – who doesn’t love fried food?? Okay -  in all seriousness, I don’t anymore. However, I used to eat A LOT of fried foods. It’s what I grew up eating. Heck – it’s what  most current America grew up eating. Not anymore at our house though. Don’t get me wrong, there are days when I crave some French fries, or fried okra, etc. Instead we have gluten-free, baked foods. Like these little beauties. These tomatoes still have that great “fried” crunch without all the guilt. Let’s just say – we love them.

2 large, very green tomatoes, sliced into about ¼” slices

1 egg, beaten
¼ cup almond milk
½ cup gluten free bread crumbs
¼ cup gluten free flour of choice (I used a mix of potato starch and rice flour)
½ tsp garlic salt
½ tsp parsley
¼ tsp paprika
¼ tsp black pepper
1 Tbsp olive oil

• In a small bowl, beat eggs and milk together. In another small bowl, combine bread crumbs, flour, salt, parsley, paprika and pepper.
• In a large skillet, heat oil over medium heat. Dip each tomato slice in egg mixture and then coat in flour mixture.
• Pan fry the tomato slices on each side for about 5-7 minutes or until both sides are browned and crispy.