First off I need to apologize for the lack of recipes here lately. We’ve been crazy busy and had some family in town, so I took several days away from the computer to hang with the fam. And yes, that is an organic blue corn tortilla chip from Trader Joes in my bowl. Cuz sometimes even real food lovers just need a chip.
For those that don’t follow me on Facebook, you may not know about my green tomato problem. Hubby Dear got fed up with my tomato plants hanging over and killing his freshly planted grass, so he was determined to get them out of the ground. I ended up with a dining room table FULL of green tomatoes!
I let these guys hang out in the dark for about a week and gradually kept taking the tomatoes that ripened up for marinara sauce or salads (made 6 quarts of marinara sauce yesterday), but that didn’t even put a dent in what was left sitting on the table. Hubby Dear got fed up with my tomatoes again, and has an addiction to pureeing things in our Vitamix, so we decided to make green tomato salsa. Today we pulled about 20 lbs of the green tomatoes (there are STILL more on the dining room table…), used every available pepper we could find, and got to work. We based our recipe off of this one, but I used different peppers, added lime, and didn’t add sugar, olive oil, or lemon zest (…because I forgot… and it tasted good the way it was). Here’s what we did, feel free to scale it down and use whatever blend of peppers you like:
20 lbs. Green Tomatoes
2 Small Sweet Peppers
1 Small Hot Pepper
1 Cayenne Pepper
4 Jalapeno Peppers
4 Poblano Peppers
2 Anaheim Peppers
2 Sweet Onions
1 Bundle Green Onions
2 Cups Water, divided
1 Tbsp. Cumin
3 Tbsp. Salt
1 Large, 1 Small Head Garlic (head, not clove)
Juice of 2 Lemons and 2 Limes (about 5 ounces)
1 Bundle Cilantro
Working in batches, puree your tomatoes in the Vitamix blender (or you can stick them all in the pot and use a stick blender) and add them to a large 20 quart stock pot.
Add your peppers, garlic, and 1 cup of water to the Vitamix. Puree, and add it to the pot (don’t inhale too deeply!! Keep the seeds if you want it spicier, remove the seeds before adding it to the blender if you want a milder salsa).
In a large skillet, cook your onions in a little oil until they are tender, then add those and 1 cup of water to the Vitamix to puree and add to the pot.
Add your Cumin and salt. Let this come to a simmer for about 20 minutes.
Grab your Vitamix again and add the lemon and lime juice and the cilantro. Puree and add to the pot.
Cook for another 5 minutes or so.
** At this point you can freeze or can the salsa. I canned 7 pint sized jars because that’s all I had available and will freeze the rest in about 3 cup portions to use for my favorite green salsa recipe! Will post that tomorrow.
** A little note, Hubby Dear was helping, and tasting, during this whole process and decided he would like it with a little less citrus in it. Next time I’ll probably use half of the citrus and only do limes instead of lemon and limes.
** If you use a stick blender rather than a regular blender or food processor then you will end up with a chunkier salsa, which is fine, but like I said earlier, Hubby Dear is obsessed with blending things. So this is well blended.
** By the time I got this all stored and put away, my 20 lbs of green tomatoes yielded 7 pints of salsa canned, 2 pints put in the fridge, 1 quart set aside for tomorrow’s dinner, and 8 packets (24 ounces each) for the freezer.