With Fall comes the end of the tomato season. We ended our tomato season with several green tomatoes. Rather than sit the green tomatoes on a window sill to ripen, I decided to take a stab at a Green Tomato Salsa recipe. I just recently tried green tomato salsa for the first time. I'd say the color held me back a bit but once I tried green tomato salsa, I really liked it.
So I was pretty excited to try this out and wondered if I'd be able to make a green tomato salsa close to what you'd find at a restaurant or in the stores. I was pleasantly surprised with this recipe. It's simple, yet it brings out the flavors perfectly. I even "cheated" and used a blender on chop mode to dice the green tomatoes rather than do it by hand. But it worked out great for me since I prefer a smoother salsa vs. a chunky salsa.
Green Tomato Salsa Ingredients:
- 4-5 lbs green tomatoes, chopped small (as you prefer for salsa)
- 1 large yellow onion, chopped (about 4 cups)
- 1-2 jalapenos, chopped with seeds (depending on how spicy you want it)
- 6 garlic cloves, minced
- 1 cup fresh cilantro, chopped
- 1 lime squeezed for juice
- 1/2 cup vinegar
- 1 tablespoon salt
- 1/2 tablespoon cumin
- 2 teaspoons pepper
- 1/4 teaspoon cayenne
- 1 -2 teaspoon sugar
Green Tomato Salsa Directions:
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook covered for about 1 hour, stirring occasionally.
For canning, bring salsa to a boil and follow canning directions, being sure that jar edges are clean before hand tightening lids and there is about 1/2 inch empty space in the top of the jar.
Check lids for seal, and refrigerate any unsealed jars.
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