Recipe: Green Tomato Salsa Verde

Recipe originated from moderncomfortfood. I quadrupled the recipe and made a few alterations. I think it turned out great!

Green Tomato Salsa (medium heat)

9 lbs  green tomatoes, cored and quartered ( I had 2 ripe tomatoes, out of the 9lbs. That's what I had, so I used them.)

4 medium-sized yellow onion, peeled and coarsely chopped

2 fresh green Anaheim chili pepper, stem removed, quartered

5 green jalapeño chilies, quartered, stems removed

12 garlic cloves, peeled and coarsely chopped

4 tsp sea salt

1 tsp ground cumin

4 tbsp olive oil

12 tbsp water

2 tsp fresh lemon zest

4 tbsp fresh lemon juice

4 tsp honey

1 1/3 cup loosely packed cilantro leaves, coarsely chopped

Roast all of the peppers and 1/3 of the tomatoes in the oven for about 15 minutes at 450F, or until skin starts to blister. Let cool enough to handle and then add remaining tomatoes, onion, chili peppers, garlic, salt, cumin, olive oil, and water into 2 large stock pots. (If your using smaller quantities 1 pot is sufficient. I used 2 pots because of the large quantity of ingredients.) Bring to a boil and cook covered on a medium-low heat for about ten minutes, stirring occasionally.

Add remaining ingredients and simmer for an additional five minutes. You may need to adjust the salt or acid.

Spoon the mixture, a couple cups at a time, into the food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately 4 quarts of salsa. Refrigerate or proceed with the canning process. I chose to can the salsa.

 

Are you doing any canning, freezing or dehydrating with leftovers from your garden?

Till next time,

Nadia

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