I had a bunch of green tomatoes sitting in my garden (box) that I just didn't have the heart to let freeze, so I picked them. After I picked them, I decided to make Green Tomato Salsa Verde. YUM!!! I had enough (along with the donation of a sweet neighbor :)) to make 7 batches of Green Tomato Salsa Verde! I had to defrost my freezer in order to make it all fit. That was a chore but well worth being able to freeze this amazing salsa verde.
We ate some with chips and crackers dipped in it and then some with shredded chicken over rice. I will also use it for Chicken Enchiladas, Green Chile Chicken Chili and more.
2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
3 green jalapeño chilies (for a medium-hot salsa) or serrano chilies (for a hotter salsa), stems (and, if preferred, seeds) removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 1/2 teaspoons sea salt
1/4 teaspoon ground cumin
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves, coarsely chopped
Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for approximately ten minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth. Stir in and simmer for an additional five minutes the lemon zest, lemon juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste. Allow mixture to cool until it is warm and spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately one quart of salsa, which should be stored in the refrigerator or freezer. This recipe may be doubled or tripled.
Recipe adapted from Modern Comfort Food.