I’ve been watching my Roma and heirloom tomato plants, but things are not looking promising. The hot weather never arrived to redden these tomatoes.

Time to think about recipes for green tomatoes and tomatillos. Tomatillos are cousins of the green tomato, often used in Mexican cooking. They have a papery husk that you peel off before using.

Put your green tomatoes to use and try the recipes below.

Salsa Cruda

Finely chop green tomatoes or tomatillos and toss with chopped jalapeño, minced garlic and chopped cilantro. You can also add this mixture, plus fresh lime juice, to mashed avocado for an extra green salsa.

Green Tomatoes with Goat Cheese

• 4 medium green tomatoes
• 1 tablespoon balsamic vinegar
• 2 teaspoons minced fresh oregano leaves
• 1 cup crumbled goat cheese (feta or Chevre)
• 4 teaspoons olive oil
• Ground pepper to taste

Cut tomatoes in 1/2-inch thick slices. Coat a shallow baking dish with oil. Place tomato slices, in a single, overlapping layer, in the bottom of the dish. Sprinkle tomatoes with vinegar and scatter minced oregano over tomatoes. Top with crumbled goat cheese and drizzle with olive oil. Broil 5-8 inches below a preheated broiler, until tomatoes are hot and cheese is just starting to brown, or about 7-8 minutes. Season with pepper and serve.

Nutritional Information
Calories: 132
Carbohydrates: 9 rams
Protein: 7 grams
Fat: 8 grams
Sodium: 435 milligrams

Green Tomato Salsa

• 5 cups chopped green tomatoes
• 1½ cups seeded, chopped long green chilies (Anaheims)
• 1/2 cup seeded, finely chopped jalapeno peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin
• 3 tablespoons oregano leaves
• 1 teaspoon black pepper

Combine all ingredients in a large saucepan and stir frequently over high heat, until mixture begins to boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner about 15-20 minutes, or freeze in plastic containers for up to 6 months. Makes 5 pints.

Nutritional Information
Calories: 10
Carbohydrates: 2 grams
Protein: 0 grams
Fat: 0 grams
Sodium: 3 milligrams

Crock-Pot Chile Verde (Green Chili with Pork)

• 2 to 2 1/2 pounds pork chops or pork loin chops (trim fat)
• 2 large onions cut into thin wedges
• 1/2 cup low-sodium beef broth
• 3/4 teaspoon garlic powder
• 1/4 to 1/2 teaspoon red chili flakes
• 1 16-ounce jar green tomatillo salsa (choose lowest-sodium option), or 2 cups chopped fresh green tomatoes plus half cup vinegar
• 1 ½ tablespoons corn starch
• 1 green bell pepper, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares

Layer pork chops, onions, tomatillo salsa (or green tomatoes) in four-quart slow cooker. Mix cornstarch into broth and add to slow cooker with vinegar, garlic powder and red pepper. Cover and cook on low for 6.5 to 7 hours, or until the pork is tender. Increase the heat setting to high. Stir in the green and red bell peppers. Cover and cook on high for 15 to 30 minutes. Serve with rice or pour over low-salt corn chips. Makes 8 servings

Nutritional Information (serving size of 2 cups)
Calories: 277
Carbohydrates: 36 grams
Protein: 6 grams
Fat: 13 grams
Sodium: 42 milligrams

Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. She has a Master of Science degree in nutritional sciences from the University of Washington.