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Green Tomato Salsa for Canning
If you grow tomatoes in your garden, then it is a familiar problem in the fall: a surplus of green tomatoes still on the vine, which are not going to fully ripen before the weather, gets too cold. As you may know, making salsa is one of the best ways to make sure that these tomatoes do not go to waste as autumn and winter approach.
If you have an especially large amount of tomatoes sitting out there in the garden, then you may want to consider making a very large batch of green tomato salsa and canning it for use over the winter and on through the spring. After all, it is hard to beat the luxury of having fresh green tomato salsa from your own garden long after the growing season has passed.
This recipe is an ideal way to preserve those not quite ripe tomatoes - and it is so delicious that you will be able to give yourself a big pat on the back for making something so good and so useful out of tomatoes, which would have otherwise gone to waste. Here is to thrift!
Green Tomato Salsa
Ingredients -
4 lbs green tomatoes, diced
6 white or yellow onions, diced
2 green peppers, diced
3-4 jalapenos, diced (adjust quantity according to taste)
5 cloves of garlic, minced
2 tbsp salt
½ cup white vinegar (or apple cider vinegar, if you prefer)
Juice of 4 limes
3 tbsp cilantro, minced
Salt and black pepper, to taste
1 tbsp olive or vegetable oil
Preparation:
Chop all ingredients and add to a large saucepan.
Simmer over medium heat until the green tomatoes have softened and the onions and garlic are translucent, stirring occasionally to prevent burning.
Season to taste with salt and black pepper.
For the purposes of this recipe, we will assume you are already familiar with how to properly can your green tomato salsa, so proceed accordingly and continue to enjoy your salsa for months to come.
