Traditionally, salsa verde is made using tomatillos, but I thought since I have so many green tomatoes, maybe they would work just fine...and they do!
1kg green tomatoes (or tomatillos), chopped
1 large onion, chopped small
2 garlic cloves, minced
1 generous handful fresh coriander/cilantro, chopped
1 handful fresh oregano, chopped
1/2 - 1 teaspoon ground cumin
salt to taste
1-2 mild chilies (I used previously made fermented hot sauce instead 'cause I had it in the fridge)
1 1/2 - 2 cups water
Place all ingredients in a saucepan over high heat and bring to the boil, then reduce heat to medium and cook 15 minutes or until the tomatoes are soft.
The salsa can be used as is over Mexican dishes, or use it as a base for Chili Verde - slow cooked pork roast in salsa verde. To make a quick dinner, I mixed in shredded, cooked chicken from the night before and cooked it slightly longer until the sauce thickened up a bit. We served it over cheese quesadillas, topped with avocado salsa and Greek yogurt (or sour cream).
Since I need to use the green tomatoes quickly, I thought I would bottle/preserve this salsa so we can enjoy it during Winter.
Enjoy- N x