Saturday, September 1, 2012

Green Tomato Salsa

Believe it or not, tomatoes are still growing on the vines in our backyard. They're starting to taper off at this point, but I think we still have another two weeks to enjoy the golden beauties. I don't want to waste a single one of the fruits, and since you can only eat so many tomato sandwiches and green tomato napoleons, I figured a new green tomato recipe was in order.

This salsa mimics the flavor of a salsa verde in that it's slightly tart and has a similar consistency. It tastes nothing like tomatoes, and is great when slathered on enchiladas or tacos. It's also the perfect complement to grilled seafood - or I imagine, grilled steak or chicken.

To make the salsa, all you do is pulse...



And enjoy! I made two jars - one for now, and one that I preserved for later this winter when I'm looking for a little something reminiscent of summertime.

Green Tomato Salsa

Makes 2 pints

6 green tomatoes, chopped in large pieces
1 green pepper, chopped in large pieces
1 small onion, quartered
3 cloves garlic
1/2 cup parsley
1 long hot pepper
2 lime zest and juice
1 tsp. salt
1/2 tsp. pepper
2 tsp. red wine vinegar

In a food processor, combine tomatoes, green pepper, onion and garlic. Pulse until well chopped and combined. Add remaining ingredients, and puree until smooth.

Transfer salsa to a pot and bring to a boil over medium heat. Once boiling, reduce heat and simmer uncovered for about 10 minutes. Taste and add additional salt and pepper if needed.

Salsa may be cooled and eaten immediately, or transferred hot into sterilized canning jars (with 1/4 inch headroom) and processed in a hot water bath for 10 minutes. Jars will keep in a cool place for at least 6 months.

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