All gardeners face it the night of the first frost. There’s a mad flurry to bring in all vegetables that are not cold hardy! Among ’em are loads of green tomatoes. While some will ripen by sitting in a dark, warm place, it takes time! Some of us just don’t want to wait for 50 lbs of tomatoes to ripen!
I’ve got a green tomato salsa recipe for you! It is easily decreased or added to according to the amount of tomatoes on hand. They don’t all have to be green. Some red or half-ripe tomatoes will give it a colorful touch.
Mild Green Tomato Salsa
- 20 C green (or slightly ripening) tomatoes
- 10 C green tomato puree
- 4 C onion
- 1/2 C garlic
- 1/2 C diced fermented jalapeno peppers OR 1/4 C fresh diced jalapenos
- (if jalapenos are not to be had, add 1/4-1/2 C dried red pepper seeds)
- 5 C loosely packed parsley
- 1 C salt
- (optional) 1/2 C juice from fermented peppers
- Dice tomatoes, measuring amounts as you go. Dump 20 C into a large bowl.
- Place whole tomatoes in a blender and blend, blend, blend until you have half the amount of diced tomatoes. Combine the two.
- Peel and chop onions into quarters and pulse in blender, keeping ’em chunky. Measure out 4 C and add to tomatoes.
- Do the same with garlic!
- If you have fresh jalapeno peppers on hand, dice ’em up. I never get around to making salsa immediately and as peppers must be harvested before frost comes, I ferment ’em for later use in salsa. Dice and loosely pack 1/2 C. If using fresh peppers, cut back to 1/4 C. If peppers are not to be had, red chili seeds will do!
- Wash parsley and finely dice. Add everything to tomatoes, along with the salt.
- Mix, mix mix! I use my hands because there is so much!
- When everything is thoroughly combined, ladle salsa into quart or pint jars.
We like to fill 1 quart jars and seal ’em with canning lids. As goods ferment, pressure will build! Remember to break the seal every day, until gasses stop forming. Stash in cold room for winter eating!
This recipe makes approx 10 quarts of salsa.