Our recent Grassy Knolls harvest of Green Zebra tomatoes and Bulgarian carrot peppers (Shipkas) cried out for a fresh green salsa so it was a quick web search for salsa recipes resulting in the following lash-up. Oh, and buying a delightful salsa verde from Cam, the Eastside Tomato King last Saturday at the Silver Lake farmers market...
Green Zebra Salsa Verde
- 2 Shipkas peppers (seeds and all)
- 6-7 Green Zebra tomatoes
- 2 smallish heirlooms tomatoes
- 1/2 cup of red onion
- 7 large garlic cloves
- 1 tbsp of olive oil
- Juice of 1 lime
- salt & pepper to taste
The character of Shipkas peppers is fairly complex, hot but with a surprising twist at the end that's hard to describe. This is my third use of them and I'm sizing up my cache so I can have a few more recipes before they disappear for the season (and I'm moving the plant to a more sustainable pot and drying out some seeds for next year).
FOLLOW-UP: 2 days later I added more Green Zebras (this time seeded) and heated the salsa to reduce it a bit. Now in field testing at work, the salsa verde is greener, thicker, and less hot but still good and spicy.