Its that time of year again, when the sun isn’t shining quite as long and the nights are cooling off. As I long for all that Fall brings, I am also sad that my green tomatoes in the garden are probably not going to make their ripe red debut. Alas, food is food, and in this house we use up everything! I decided to make green salsa with my leftover tomatoes this year. It is a pretty quick recipe and perfect for canning or freezing. There is a little bit of spice paired with the tanginess of the lime- just perfect for chips and margaritas. You can add it to your favorite taco recipe or pair it with some guacamole.
Green Tomato Salsa
- 6 Cups or about 8-10 Green Tomatoes
- 1 C Onions
- 2-3 Cloves of Garlic
- 1/2 C Cilantro
- 1/4 C Apple Cider Vinegar
- 1/2 C Lime Juice
- 3 T Honey
- 1/2 T Pepper
- 1/2 t Salt
- 1-2 Jalapeno Peppers (seeds removed)
- 1/2 C Sweet Red Peppers
- Chop into small chunks all of the tomatoes, peppers, onions, garlic and cilantro and place them into your pot on the stove
- Place lime juice, ACV, honey, pepper and salt into a bowl and mix with a whisk.
- Pour liquids over the tomatoe mixture and let it cook on low for about 30 minutes.
- Do a taste test to make sure the salsa is to your liking, if so, take it off of the stove and let it cool a little. Then you can place it in jars in the refrigerate, can it or even freeze it for soups.