There is none except ethylene gas. Usually, green tomatoes are placed in
a bag with bananas, which give off ethylene gas as they ripen, and they
will ripen, so to speak, the tomatoes. Don't expect vine ripe flavor.
If the tomatoes are showing some color, you might put them on news
paper, on a window ledge, not touching. Invoking the aid of some deity
may help also, at least to sooth your mind.
An alternative plan is to use the green tomatoes in place of tomatillos
in Mexican recipes, e.g.:
Chicken Enchiladas with Green Sauce
2 cups Salsa Verde (see recipe below)
1/4 cup oil
12 corn tortillas
1-1/2 cups cooked chicken, shredded
1/3 cup diced onion
1/2 cup sour cream
3 ounces queso fresco, crumbled
Warm the salsa in a saucepan.
Meanwhile, heat the oil in a skillet.
One at a time, fry the tortillas for a few seconds to soften.
Place on a towel to drain.
When done, dip each tortilla in the warm salsa.
In the middle, place some chicken, onion, and white onion.
Roll up and place in baking dish.
When completely done, cover enchiladas with remaining salsa, then
on crumbled cheese.
Tomatillo (or green tomato) Salsa
1 pound tomatillos, husks removed, rinsed, coarsely chopped
Peppers to taste (Jalapeno, Serrano, Anaheims)
1/2 cup cilantro leaves
2 cloves garlic, roughly chopped
2 tablespoons diced onion
Place tomatillos in a saucepan and barely cover with water. Bring to a
boil, then simmer until soft - about 10 minutes. Place half of the
tomatillos in a blender jar. Add the cilantro, garlic, and onion. Blend
until smooth. Add the remaining tomatillos, and pulse a few times, just
enough to break up any larger pieces. Return sauce to the pan and cook
for another 10 minutes. Season with salt.
On Wednesday, October 23, 2013 5:28:04 PM UTC-4, Billy wrote:
why newspaper? I had forgotten, but my dad used to do that. In a mostly dark, dank basement... Who is the patron saint of tomatoes ripening?
do ripe bananas work better than other ripe tomatoes? I suppose ethylene is ethylene and does not matter.
why can't the tomatoes touch? They do on the vine.
On Thursday, October 31, 2013 1:08:10 PM UTC-7, firstname.lastname@example.org wrote:
Me neither. I always try to buy my bananas at Trader Joe on the green side, and then I neglect to eat them until they are overripe. This time I felt too guilty to throw them away, so I made banana bread.
On Saturday, November 2, 2013 2:32:51 AM UTC-4, Higgs Boson wrote:
anas couple years ago in the freezer, but one rolled out and future ex wife
said it damn near broke her toe!
ghtly ergo less chance of freezer burn. If there's a downside, what is it?
I tried leaving couple au natural in their skin. But had a Dickens of a ti
me trying to unwrap- and gave up. I hear the over ripe/frozen are good fo
r daquiris or smoothies, but not tried-- yet... Pic-pac has 29 cent banana
s a pound on Wednesdays and been meaning to try someday.
For the same reason confections and baked goods are typically wrapped
with waxed paper... plastic cling wrap is apt to adhere/bond... when
removed will pull away part of the banana. Bananas don't contain
sufficient water for freezer burn to occur. BTW, wax is not toxic,
wax is a natural plant/vegetable product. Of course feel free to do
as you want... I hope the rest of your lives isn't as broken/slovenly
as your newreader... what's with all the double spacing? And learn to
clean up your attributions... does your mommy still wipe your ass?
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