I know many of you are done with tomatoes for the season. In fact, you might still have a bunch of green tomatoes on your plants that you know won't ripen before the cold weather arrives.
What to do? There's only so many fried green tomatoes that you can make, right?
Welcome Green Tomato Salsa Verde!
This mild (IMO) green tomato salsa certainly isn't a traditional salsa verde, which is usually made with tomatillos, but it is every bit as delicious. I found this recipe on the Ball website and it's a keeper for sure. Like most of my canning recipes that call for tomatoes, I roast them first for peeling and extra flavor.
Green Tomato Salsa Verde
Recipe Source: Ball website
Makes 6, half pints (double recipe to get 6 pints)
12-14 medium green tomatoes (7 cups chopped after roasting)
5-10 jalapeno, habanero, or Scotch bonnet peppers, seeded & finely chopped (I used jalapenos)
2 cups chopped red onion
2 cloves of garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
To roast and peel the green tomatoes, set oven broiler to high and place oven rack 6 inches away from broiler heating element. Wash tomatoes, remove cores, and slice in half from core to core. Place tomato halves on a cookie sheet skin side up and place in oven. Roast tomatoes until blackened and charred; remove from oven, and place a dish towel over tomatoes to steam and cool. When cool enough to handle, remove skins and discard.
Chop tomatoes to equal 7 cups. Combine tomatoes, peppers, onion, garlic, and lime juice in a large pot or saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5-15 minutes.
Ladel hot salsa into prepared jars, leaving 1/2 inch headspace, and process in a BWB for 20 minutes.