Green Tomato Salsa
I’m tinkering a bit with the recipe and using the last of my garden’s harvest-all the tomatoes and cayenne and ancho chilis
Green Tomato Salsa
5 cups chopped green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
1 Tbsp salt
1 tsp black pepper (optional)
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into 5 pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes.
This recipe makes a hot salsa. You can make a mild salsa by substituting green bell peppers in place of the long, green chiles. I often make a medium salsa, excellent as a condiment for meat dishes, by using all jalapenos. You can also substitute bottled lime juice for the bottled lemon juice, which makes a very lime-flavoured salsa that is always a big hit. I love the lemon and lime juices from Santa Cruz Organics, which is non-reconstituted and tastes as close to freshly-squeezed as you’ll get in a bottled juice product.
Green tomatoes? As in, unripe?
Comment by Jaspenelle — September 25, 2006 @ 11:17 pm
Yep, as in unripe. This is the perfect answer to all the unripe tomatoes I have left in my garden (frost should be coming soon)
Comment by Mama Moon — September 25, 2006 @ 11:49 pm