green tomato salsa
Green Tomato Salsa Recipes
Green tomato salsa can spice up any food, be it a humble roast chicken or juicy dumplings. It is surprisingly easy to prepare and you just need a handful of ingredients to make it.
- Green tomatoes, 4
- Garlic cloves (minced), 4
- Red onions (chopped fine), 2
- Small red bell peppers, 2
- Jalapeños (chopped), 2
- Lime (juice), 1
- Red Thai chili, 1
- Coriander (chopped), ½ cup
- Gherkins (chopped), 2 tablespoons
- Salt, ½ tablespoon
- Sugar, 1 teaspoon
- Chop the green tomatoes into very small pieces, and keep them aside in a medium-sized bowl.
- Now, cut the red bell peppers into half, and lightly sprinkle some coarse sea salt on them.
- Grill them in an oven for 15 minutes and remove once they are done.
- Let the bell peppers cool and then carefully discard their skin.
- Next, chop the grilled red pepper, and add it into the bowl containing the diced tomatoes.
- Now, add the jalapeños, gherkins, diced red onions, and minced garlic.
- Combine all the ingredients together in the bowl.
- Now, take the red Thai chili and slit it lengthwise. Deseed the chili and slice it into fine pieces.
- Add the chopped chili along with the lime juice, chopped coriander, sugar, and salt into the bowl.
- Combine everything together until its thoroughly mixed.
- Cover this salsa with a cling film and refrigerate for 1 hour.
- Serve it with tortilla chips or honey-glazed spare ribs.
- Garlic cloves (minced), 8
- Jalapeño peppers, 5
- Large red onions, 4
- Green bell peppers, 4
- Red bell peppers, 2
- Lemon (juice), 2
- Green tomatoes (chopped), 10 cups
- Fresh coriander (chopped), 1 cup
- Vinegar, 1 cup
- Sea salt, ⅓ cup
- Extra virgin olive oil, 2 tablespoons
- Cayenne pepper, 1½ tablespoons
- Freshly ground black pepper, ½ tablespoon
- Chop the tomatoes, red and green bell peppers, and onions and put them in a medium-sized bowl.
- In a large pan, heat the extra virgin olive oil and add onions and tomatoes. Cook them on a medium heat.
- Now, add the diced red and green bell peppers into the pan.
- When the green tomatoes and bell peppers turn tender, add the diced jalapeño peppers, minced garlic, vinegar, lemon juice, and chopped coriander.
- Season the salsa with freshly ground black pepper, cayenne pepper, and sea salt.
- Simmer this mixture for 15 to 20 minutes, stirring continuously.
- Remove this mixture from the burner and let it cool.
- In a medium-sized pot, bring some water to a boil.
- Take clean glass jars and immerse it in water for 15 minutes.
- Then, remove the jars from water and let it dry completely.
- When the jar is completely dry, pour the green tomato salsa into it and refrigerate.
- You can also use a water bath canner or a pressure canner for canning tomatoes.
- It is necessary to sterilize the jars as the salsa is preserved for a longer time.
- Big green tomatoes, 8 to 10
- Jalapeño peppers, 3
- Red chillies, 2
- Garlic cloves, 2
- White onion (medium-sized), 1
- Parsley (chopped), ½ cup
- Lime juice, 4 tablespoons
- Salt, 1 tablespoon
- Cut the tomatoes into half and place them in a baking sheet drizzled with olive oil and salt.
- Grill them for 10 to 15 minutes until they are lightly charred.
- Remove them from the oven, and discard the seeds and skin of the tomatoes.
- In a blender, add the tomatoes, jalapeño peppers, diced white onion, garlic, red chillies, and parsley.
- Blend all these ingredients to a coarse purée.
- Pour the purée into a bowl and add salt and lime juice.
- Mix everything well and let this mixture stand for half an hour. This will enhance the flavors of the salsa verde and make it more tasty.