Oh, the deliciousness.
If you have some green tomatoes under your bed in a box you may want to bring them out of hiding.
When I set out a bowl of fresh, green salsa with blue (organic) corn chips for our guests a couple of days ago this is what I heard:
“Man, this salsa is slammin’.”
[Crunch, munch] “Ummmm.”
“Dude, how did you make this?”
[more crunching] “Ummmm.”
“This is unbelievable. What’s in this?”
“Dude, This salsa is slammin’!”
[more crunching] “Ummmm.”
[lots more crunching and munching]
“Dude, have you tasted this? This salsa is unbelievable, it’s totally slammin’!”
Yes, he grew up in the 70’s. And he’s awesome. And I think he likes my green salsa. And I sent him home with his very own jar. And he was happy.
I’ve been thinking of renaming it:
I have never made green salsa before. It wasn’t even my idea. I was chatting with one of my friends about all the green tomatoes we saved from the recent frost when she mentioned she might make a batch of salsa with her green tomatoes.
Pick Me! Oh Yes! I’m in! I want to play too!
First, we [tried to] blanch and peel the bushels of green tomatoes.
I do not recommend this approach. Green tomatoes will not be blanched. They must be peeled one at a time. If I were doing this all over again it would be “green tomato salsa with peels.”
Did you know that you can make salsa with tomatoes that have peels on them? You can. My neighbor never removes her peels and her salsa rocks. It, however, is not “slammin” because she is not me.
Next, I spent 2 hours chopping… OK, maybe not 2 hours, but it felt like it.
I added all the gorgeous, diced tomatoes, peppers, onions, and garlic to my stock pot.
Then I added the vinegar (raw apple cider vinegar) and salt.
Last, I stirred everything up and tasted it (on a chip of course) to see if the salsa needed anything.
That’s it. Done.
Green salsa is absolutely, some of the best salsa you will ever eat.
My acid-re-flux prone friends have informed me that green tomato salsa does not inflict the same pain and burning sensations they often experience after enjoying normal (red tomato) salsa. I have no scientific information or doctor recommended proof – that’s just what they tell me.
Once your salsa is done you have 2 choices:
- Transfer it to the refrigerator & eat soon
- Can it & eat it all year
I went with option #2. Now I can eat “Slammin’ Salsa” in January and February, and March. Yes, Please!
Green tomatoes – you can leave them under your bed to ripen and hope the fruit flies don’t discover them; or, you could make “Slammin’ Salsa.”
I think green salsa is the right choice.
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