Awe-mazing Green Tomato Salsa Verde

Winter arrived a lot earlier than we expected here in MT.  Despite our best efforts to prolong our tomato growing season with the construction of several greenhouses, our little tomato crop was frosted out this weekend 😦 We are so sad to see hundreds of soon-to-be ripe tomatoes cut short by mother-nature’s cruel joke of an early October hard freeze!

What to do???? I know you can ripen the tomatoes by wrapping them in newspaper and putting them in a dark place. Honestly, I’ll forget about them and find them one day, rotted and stinky and one big mess to clean up. Our dilemma is some of the tomatoes suffered frost and were quickly turning to mush.
I found a recipe for salsa verde using green (unripened) tomatoes. I modified it a bit to accommodate our abundant crop of green tomatoes and the result?  In my husbands words “I could eat the heck out of this” salsa verde. I have successfully canned 27 pints!  We have a long winter of green chili burritos, casserole con salsa verde, chips and salsa verde, ________insert favorite dish and salsa verde!  It is that good, yes, I am currently fantasizing about all the “salsa verde” dishes to come!

So if you have an abundance of green tomatoes, here’s a delicious and easy recipe for you to try!
NOTE: When working with the peppers, be sure to wear gloves and DON’T touch your eyes or any other sensitive part of your body! 🙂

Ingredients:
8 lb (or a large stock pot 3/4 full) of green tomatoes, cored and quartered
3-4 onion, diced
3-4 green Anaheim chili pepper, stem and seeds removed, diced
5-6 jalapeno chilies, stems and seed removed, diced
7-9 garlic cloves, diced
4 tsp salt
2 tsp ground cumin
3 tbsp olive oil
2 cups water
5 tbsp lemon juice
1 1/2 tbsp sugar
2 small bunches fresh cilantro, chopped

1. Combine green tomatoes, onion, chili peppers, garlic, salt, cumin, oil, water in a large pot. Bring to a boil, cook for 10 minutes stirring occasionally.


2. Stir in lemon juice, sugar and cilantro. Simmer for 5 more minutes.

3. Spoon into food processor. Pulse until salsa is the consistency you desire (chunky or smooth).

Makes approximately 8-9 pints! I then processed the pints in my pressure canner using the canner instructions. You can also freeze this!

Cooking Note: I used the food processor to chop the onion and chili peppers before adding them to the stock pot to cook. I also used prepared minced garlic which I buy at my local warehouse store because we use garlic, a lot!

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One thought on “Awe-mazing Green Tomato Salsa Verde

  1. Pingback: Green Chili Chicken Enchiladas | Just Cut the Scrap

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