A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Monday, September 19, 2011

Green Tomato Salsa

I usually make tomatillo salsa every year.  This year I've been fretting about whether my farmer would have any after an early freeze we had last week.  Then my flat of green tomatoes caught my eye--I wasn't sure what I was going to do with them, but now I had an idea....  I substituted my green tomatoes for the tomatillos with delicious results. 
Two problems solved and a new salsa discovered!
Here is the canning recipe:
2 pounds of green tomatoes
1 pound of onion
3/4 pound of red bell pepper
1/2 pound of tart apples
6 cloves of garlic
4 jalepeno peppers
Grind all of the above in a food processor, put in a pot & add the following:
3/4 cup cider vinegar
1/4 cup lime juice
1 tablespoon sugar
4 teaspoons dried cilantro
2 teaspoons ground cumin
Bring to boil, then simmer 15-20 minutes.  Put into hot jars, add lids and screw bands.  Process in boiling water bath 15 min.

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