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We have a special edition of BrightRx this month to celebrate our new fruit-forward vinegars. Our friend Tara Thomas has shared a zesty Basil and Green Tomato Salsa Verde recipe brightened with PARASOL, inspired by the seasons and being in the garden.
Tara Thomas is a New York-based restaurant consultant and chef who garners her food creativity and palate from her extensive travels. She is also the executive chef at Sincerely Tommy Eat & Stay, a restaurant and boutique hostel coming soon to Brooklyn.
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="1 large green tomato quartered"] [ingredient product="false" text="2 shallots halved"] [ingredient product="false" text="2 smashed garlic gloves"] [ingredient product="false" text="1 serrano pepper halved"] [ingredient product="false" text="5 banana peppers halved"] [ingredient product="false" text="15-20 basil leaves hand torn"] [ingredient product="true" handle="parasol" title="Brightland PARASOL Champagne Vinegar" text"4 tbsp PRODUCT"] [ingredient product="false" text="Salt to taste"] [close type="ingredients"] [open type="images" count="2"] [close type="images"] [open type="rte"]
"It’s bright, crunchy, smoky, fruity, juicy, and zesty...The elements of the California Chardonnay Grapes and juicy Navel and Valencia Oranges have a beat and starts a cadence with the charred freshly harvested ingredients. Green tomatoes, banana peppers, Serrano chili, shallot, torn basil and spring garlic. This chilled salsa is then coated onto sliced and smashed cucumber where it finds its way through the nooks and crannies for a saucy yet crunchy experience. Embellished with soft and sweet chilled heirloom blueberries and freshly harvested Nasturtium flowers the components of spicy and sweet are reiterated with compassion. Everything about this is green and bright, an applaud to the summer season and an ideal bite for this sweltering heat." - Tara Thomas[close type="rte"] [open type="instructions"] [instruction step="1" text="On a high heat, add green tomato, shallot, garlic and peppers to a dry cast iron. Cover and let it char for 3-5 minutes. Char both sides. Once done, set aside to cool."] [instruction step="2" text="After 5-10 minutes, add charred ingredients to a food processor. Blend together for 10 pulses. Add the rest of the ingredients and repeat. Salt to taste."] [instruction step="3" text="Chill and use in a delicious salad, as a marinade, or a dip... anything."] [close type="instructions"] [open type="images" count="1" small="true"]
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