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Green Tomato Salsa

October 6, 2009

oct5 028

oct5 030

It was time to dig out the last of our monster tomato bushes, but what to do with the hundreds of green tomatos left on the vines? If you’ve seen any of my recipe posts so far, you know that I dont tend to measure anything. (Unless Im baking, but baking is a science, cooking is an art.)

Green Tomato Salsa Ingredients

  • Green tomatos
  • Onions
  • Peppers (I used what we had – some sweet, some hot.)
  • Lemon or lime juice
  • garlic
  • season to taste: sea salt, cumin, oregano, cilantro

Eating Salsa Fresh and Raw

  • Chop, Food process, or blend ingredients.
  • Let salsa sit for a few hours before eating, in order to let the flavors blend.
  • Eat fresh over eggs, burritos, rice, or as a dip

Alternately you can freeze it or can it for eating later:

Waterbath Canning Instructions:

Combine chopped ingredients in a large saucepan and stir frequently over high heat until salsa begins to boil, then reduce heat and simmer for 20 minutes, stirring now and then. Ladle hot mixture into jars, leaving 1/2-inch space to the lid. Process in a boiling waterbath canner for 15 minutes at 0-1,000 ft altitude; 20 minutes at 1,001-6,000 ft; 25 minutes above 6,000 ft.

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