We found ourselves at the end of the summer with an overabundance of green tomatoes, so we decided to make green tomato salsa.
We based our recipe
on this one, to make sure we had the acidity right, but we had to improvise a little here and there.
We started with green tomato puree that we made in the food processor. We peeled the tomatoes first, then just whizzed them in the food processor and put them in the pot.
We had about 13 cups of tomato puree.
Next we took some cayenne peppers and some serrano peppers from our garden, and a handful of garlic cloves.
We seeded the serranos and chopped the garlic.
Then, we chopped the peppers and put it all in the pot. Then we added about this much chopped cilatntro,
this much chopped onion,
2 Tablespoons ground cumin (this ended up being too much cumin!),
about a Tablespoon of oregano,
2 teaspoons of salt,
2 teaspoons of black pepper,
and lime juice. We had to use one plastic lime-ful of lime juice from concentrate plus one and a half real limes to get enough juice (1 cup).
Then, once it was all in the pot, we heated it to a simmer, let it simmer for about 30 minutes,
put it in our sanitized jars, lidded them, let them sit overnight to cool, and we were done!