To make the green tomato salsa, combine tomatoes, onion, chili, cilantro,
dvance).
For the salsa, put the chopped green tomatoes in a
ender.
Meanwhile for the tomato salsa, combine all ingredients in a
our to marinate. For the tomato salsa, combine all ingredients in a
br>Serve topped with warm tomato salsa and crumbled cotija cheese.
nd keep warm.
TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil
For the green olive salsa, combine all ingredients in a
Set aside.
Make the salsa by mixing all ingredients together
ed onions and chunky tomato salsa compote.
CHUNKY TOMATO SALSA COMPOTE:.
In
eanwhile, to make the jalapeno tomato salsa, combine tomatoes, jalapenos, cilantro, avocado
Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.
Dip slices of green tomato into beaten egg, then cover
nch pie dish.
Pour green tomato filling into the pie crust
Combine first 3 ingredients for the marinade.
Put chicken in marinade for 15 minutes.
Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
Add green tomatoes and ginger paste, cook until soft and well blended.
Add cilantro and season with salt, remove from heat and set aside.
Heat the remaining oil, when hot add chicken pieces and salt to taste.
Stir till done, about 15 minutes.
Serve a cluster of chicken, topped with a dollop of the green tomato chutney.
Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.
Stir together eggs, oil, sugar, vanilla and green tomato.
Add remaining ingredients and mix well.
Pour batter into two well oiled loaf pans.
Bake at 325\u00b0 for 1 hour.
Pour green tomatillo salsa in a saucer and cook
eppers: The skin of long green chiles may be tough and
Main Tomato Salsa:
Mix all ingredients