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.

Fresh Salsa for Wimps

After planting 200 red onion bulbs and listening to the jeers about how all that onion that was going to ruin everyone's lives, I ended up with little or no onion. The poor little things were dug up by woodchucks, trampled by the cable guy, the electric guy, the gas guy and a million other workers. I manage to salvage a few puny ones.
Fresh Salsa for Wimps (i.e. not hot, no peppers)

Tomatoes, seeded and chopped
Red onion, chopped
Garlic, minced
Cilantro, minced
Lime juice
Salt

The amounts really depend on taste.
These are the amounts I used. Oooo, just got the thumbs up from the Arizona guy.

2 pounds tomatoes, seeded and chopped
1 c. red onion, chopped (use more if desired)
1-2 garlic cloves, minced
3 T. fresh cilantro, minced (can use 1 T. dried)
1 T. lime juice
Salt to taste

Combine all the ingredients. Let sit at least for an hour. If the onion flavor is too strong, add less or let the onion sit in boiling water for a minute.

Crummy Tortilla Chips

Don't throw out those crumbs from the bottom of the tortilla chip bag. Make something yummy. Of course we excel at crummy around here. The 14-month old sees to it that the chip bag gets flung around enough to make a boatload of crumbs. Thanks to J for the idea and saving the bag of chips. Would it be cheesy to say yummy crummy?

Nacho Bowl

Tortilla chips, broken up
Shredded cheese
Fresh salsa
Guacamole
Sour cream

Place broken chips in a bowl. Top with cheese and microwave until cheese is melted. Top with desired remaining ingredients. Eat with a spoon.

Slimy Salsa

My mango salsa expired on 11/13/2009. RIP. Oh wait, its not dead yet! The mango salsa rises from the basement like a phoenix from the ashes, reborn anew to live again.

Pork Machaca

5 lb. pork tenderloin
one 48 oz. bottle of "fresh" mango salsa.

Place pork in large crock-pot. If it won't fit in easily, make it fit. Do not add water. Cover. Turn crock-pot to high. After about a couple of hours and the pork will just begin to shred with a fork, add salsa and 1/4 cup flour. Continue cooking until pork shreds easily, about 6 hours. Can be cooked on low for 8-12 hours. If need be , add the salsa at the beginning and flour when ready to serve. Or shred finished pork and add salsa and flour when ready to serve. Or...you get the idea.

Serve with warm flour tortillas, cheese, tomatoes, sour cream, sliced avocado, and romaine lettuce.