The first frost of the season has hit my neck of the woods. I’m not fully embracing the cold yet. Some raw survivalism has taken over though and I’ve been canning and freezing a lot of food so I can enjoy the fresh veggies from my garden during the cold months. I don’t know about you, but I had a TON of green tomatoes left on the vines when frost entered the forecast. I wondered if you could make salsa from these tomatoes using the same process as with tomatillos. They’re green and firm to start out with too. Well, it worked! If you picked your tomatoes and wonder what to do with them other than fried green tomaotes, this recipe is for you. If you tried and liked this, let us know. We’d also love to know what you “put up” for the season.
Time: 35-45 minutes
Yield: 2 pint jars of salsa
I started with a sheet pan full of tomatoes. You can see that I had some ripe red ones too. I just tossed them all together.
The tomatoes looked like this after roasting.
The finished product!
- a sheet pan full of green tomatoes (quartered)
- olive oil
- 1/2 of a red onion, cut into 4 sections
- 3 cloves of garlic
- 1 tbps of white vinegar
- 3-4 finger length jalapenos (leaving/removing seeds depending on how spicy you want the salsa)
- handful of cilantro
- juice of 1/2 lime
- 1/4 c water
- salt to taste
- Preheat oven to 350 degrees
- Quarter tomatoes and spread of pan drizzle with olive oil and salt and pepper and toss to coat.
- Roast for 20-30 minutes until tomatoes break down
- When finished roasting add tomatoes to a food processor or blender with remaining ingredients and pulse until mixture resembles salsa.
- From here you can follow canning instructions to can the salsa or just keep it as refrigerator salsa – it won’t last long anyway :).
- Serve with tortilla chips!