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Green Tomato Salsa

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"The initial spark of inspiration for this salsa came from a fresh version that my mom used to make when I was a teenager. Each October, just before the first freeze, we'd pick the garden bare of any remaining tomatoes, ripe or not, and arrange them on the windowsills in the kitchen and dining room. Right around Thanksgiving, finally fed up with wrinkly, half-ripe tomatoes, my mom would gather the stragglers and make a batch of green tomato salsa. More tart than the version made with ripe tomatoes, it was still delightful when eaten with tortilla chips or poured over scrambled eggs. This cooked version is a little different texturally, but no less delicious."

List of Ingredients

â—¦ 1 dry quart firm pale green tomatoes (about 2 pounds)
â—¦ 1 cup minced yellow onion (about 1 small onion)
â—¦ ½ cup seeded and chopped poblano pepper (about 1 small pepper)
â—¦ ¼ cup bottled lime juice
â—¦ ¼ cup granulated sugar
â—¦ 3 cloves garlic, minced
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon finely milled sea salt
â—¦ ¼ teaspoon ground coriander
â—¦ ½ teaspoon freshly ground black pepper
â—¦ Cayenne pepper (optional)


Recipe

Prepare a boiling water bath and three half-pint jars. Place three lids in a small saucepan of water and bring to a gentle simmer.

Core and roughly chop the tomatoes and place them in a medium, heavy-bottomed pot along with the onion, pepper, lime juice, sugar, garlic, cumin, coriander, salt, and black pepper. Bring to a boil and lower the temperature to medium-high. Cook at a simmer for 15 to 20 minutes, until the salsa has reduced by about one-quarter and looks considerably less watery.

When the time is up, remove the pot from the heat and taste the salsa, adjusting the salt and heat levels, as necessary (if you want a hotter salsa, you can add up to 1 teaspoon of cayenne). Funnel the salsa into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

Makes 3 half-pint jars