When you have lots of green tomatoes and are tired of fried green tomatoes, what else can you do besides wait for them to ripen? You can turn a whole bunch of them into salsa! Red tomatoes shouldn’t have all the fun. Salsa is a classic condiment, and is great on tacos, eggs, in soups, or on chicken or pork. Green tomato salsa has a unique vegetal taste that red tomato salsa can’t match. And once you’ve made a big batch, you could can the rest and have it all year long! Or give them as cute, thrifty, from-the-heart gifts.
This recipe includes no added sugar, you instead get some sweetness from baking apples. If you require your salsa to be sweeter, you can add in a tablespoon or two. I’d recommend apple cider vinegar over white, but you can also use white vinegar. Add hot peppers to your own spice preference level too. Same goes for sea salt, if you want some salt in your salsa. I prefer my salsa as plain and clean as possible so I know what is in it and can adjust the meal as a whole later when I use it.
- 10 pounds green tomatoes
- 2-3 large green apples
- 1 red onion
- 1 head garlic
- 2 green bell peppers
- 1 hot pepper (serrano, jalapeno…)
- 1 cup apple cider vinegar
Step 1: This step definitely takes the longest, but is fun. Rinse your tomatoes and other produce, and chop everything into small bite-size pieces. I just did them in rotating batches of lots of tomatoes, then half the onion, then one pepper, etc. until everything was chopped up. Put it all in a big stock pot.
Step 2: Put the heat on medium-high, and add the cider vinegar. Bring to a boil, then lower the heat to a simmer. Cover, and cook for at least one hour. You can go do something else while this is cooking down, and could probably do it in a slow cooker as well.
Step 3: If you want certain spices/flavorings (like bay leaves, cumin, sea salt, cilantro, etc) add them here.
Step 4: To use a pressure canner, consult the instructions for your machine. To use water bath canning, same prep work. Sterilize your empty jars by running through a dish washer cycle and/or boiling in plain water 20 minutes.
Step 5: Fill each jar up to 1 – 1/2 inch from the rim. Wipe the rim clean, and place a lid and ring on it, tightening it (but not too tight, you need air to escape). Here I tried the Tattler re-useable jar lids for the first time!
Step 6: Bring a large pot of water to a boil, and place the jars inside. Process the jars for about an hour. Adjust for your altitude if above sea level.
Step 7: Remove the jars to a towel, and let them sit, undisturbed, overnight or about 8 hours, to cool. The lids should “pop” tight and will not give or bounce when pressed. Put any unsealed jars in the refrigerator and use within 2 weeks. Store sealed jars in a cool, dark place for up to a year.