Vine Ripened Tomatoes in December

Here is a great way to have fresh tomatoes long after the growing season is over.  I always hate to just throw away all the green tomatoes when we are cleaning out the garden.  A friend recommended just cutting off the plant and hanging it upside down in the garage or basement.  Voila! We have had fresh tomatoes all fall and it looks like at least through December.  They just ripen a few at a time.  They do not taste as good as sun ripened summer tomatoes, but they are as good as the yucky store ripened tomatoes and they are organic and basically free.  So, here is our favorite recipe to use them in.  

Black Bean and Avocado Salsa (aka Cowboy Caviar)

1/3 cup fresh lime juice

1/2 cup olive oil

1-2 cloves garlic, minced

1 tsp. salt

1/8 tsp ground cayenne pepper

Mix above ingredients well.  I like to use my stick blender.

3 (15oz.) cans of black beans, drained and rinsed

1 1/2 cups frozen corn kernels

1-2 avocados, peeled, pitted and diced (I say at least 2)

1 red bell pepper

6 green onions, thinly sliced

3/4 cup fresh cilantro, chopped

2  fresh tomatoes, chopped ( that you just got off the vine in December)

1 serrano pepper, seeded and minced small

Combined the ingredients above and then add the dressing and stir well.

Leave the avocado pit in the dip until you serve it to prevent the avocados from turning brown.  

I love to serve it with Tostitos  Artisan Roasted Garlic and Black Bean Chips.

If I am in a big hurry and we are craving this I will sometimes just throw La Victoria's Green Salsa over the beans, avocado, tomatoes and corn.  It's fast and easy and pretty darn good too.