Well, I started searching and found a couple of recipes for green tomato salsa, but I didn't like them after I put in the work to make a batch, so I took my sister's red salsa recipe, modified it, and came up with a winner! It's a little more tangy than red salsa but has a nice, smooth flavor. Not too hot, not too sweet, and just the right touch of garlic and onion. I thought I'd post it here in case anyone else is looking for an answer to the green tomato question.
Green Tomato Salsa
2-3 onions, preferably sweet (walla walla or vidalia
4-6 Jalapenos, halved lengthwise and seeded
4 Annaheim Chili peppers, halved lengthwise and seeded
6-8 large garlic cloves
8 Quarts Green Tomatoes
1/2 Cup apple cider vinegar
1 rounded Tablespoon crushed red chili pepper
1 Tablespoon crushed cumin
Juice of 3 limes
1/2 Cup sugar
1/4 Cup salt
1-2 Quarts water (1 makes it thick and chunky, 2 makes it more runny)
2 Tablespoons dry Cilantro
In food processor finely chop onions, jalapenos, annaheim chilies, and garlic. Put into an 8 quart heavy pot. Short and quick, pulse tomatoes to desired consistency (I like them a little chunky. Kind of diced.) Put in pot. Add crushed red chili pepper, apple cider vinegar, cumin, salt, sugar, lime juice, cilantro, and water to pot. Simmer for one hour, stirring occasionally. (Watch that it doesn't scorch the bottom). Pack into hot jars and process in pressure canner for 15 minutes at 15 pounds of pressure.
Yields 18-20 pints.
So there you go. If anybody tries it, let me know what you think. I gave away four bottles and every single person told me the family ate the whole jar in a day. That's a good sign I think! Hooray for green tomatoes!
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