Green Tomatoes Salsa

It is the end of the tomato season in the Pacific Northwest, and my remaining numerous green tomatoes still on the vine make me to think about creating some good new recipes for all these tomatoes. The small green tomato reminds me of the Mexican tomatillo salsa.  Salsa is the soul of Mexican food that can be served alone with corn chips or on top of fish or chicken to create different dishes. The small green tomatoes that are in my garden will now be just perfect to do the job.

Ingredients:
5 lbs. green tomatoes
5 garlic cloves
2 Jalapeno peppers
1 medium white onion
Seasoning ingredients:
1/2 cup olive oil
1/4 cup Italian dressing
2 tsp salt
1/2 tsp black pepper
2 tsp cumin
1/4 cup lime juice
1/2 tsp cumin
1/2 cup cilantro, roughly chopped

Directions:
Wash the green tomatoes. Peel the garlic. Peel the white onion and cut into wedges. Place the preceding items on a baking pan and bake in a preheated oven set to 350° for 30 minutes. Let pan cool off.

Combine all the seasoning ingredients in a bowl and set aside.
Place all the baked green tomatoes, baked garlic, and baked onion wedges in a food processor or blender and blend a few times until the mixture becomes the consistency that you like. Pour blended mixture into a mixing bowl. Pour the combined seasoning ingredients into the mixing bowl with the blended mixture (adjust the salt or spicy seasoning to your taste).

If the salsa will be consumed within a week, place salsa in a jar with a lid and store in the refrigerator. If the salsa is expected to be consumed over longer periods of time, it should be canned by those who are familiar with the canning method.