Goin' Green

I used green tomatoes to make salsa.  As it stands right now everyone in the family will have to consume a gallon of salsa per week.  For the rest of their life. 

Salsa Verde
Adapted from Ball
Makes about 6 half pints

This green tomato salsa certainly isn't a traditional salsa verde, which is usually made with tomatillos. Enjoy it with grilled meats and fish or straight from the jar as a dip for tortilla chips.

7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped (optional)
2 cups chopped red onion (about 2 large)
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper 

Line a baking sheet with foil.  Core washed tomatoes and slice in half.  Place on prepared baking sheet skin side up.  Broil for about 5-7 minutes to lightly blacken the skin.  When cool enough to handle, remove the skins.  Chop in food processor or blender.  Chop the onions as well in the food processor or blender.  Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.  Ladle hot salsa into hot jars leaving 1/2 inch headspace.  Waterbath for 20 minutes. 


Green Tomato Salsa
From food.com
Makes 8 pints

 

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup) (optional, use gloves)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1-2 teaspoon sugar

 

Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.  To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.