Green Tomato Salsa (this uses green tomatoes in place of tomatillos)
4 Green tomatoes, coarsely chopped
2 Green tomatoes, roasted and pureed (this is an optional ingredient)
1 Jalapeno pepper seeded and chopped
1 med. sweet onion finely chopped
1/2 cup chopped fresh Cilantro
Juice of 2 cloves garlic (use half tsp. garlic powder to sub)
Juice of one fresh Lime
Salt and pepper to taste
Put the fresh tomatoes in a bowl and sprinkle with salt. Let stand 5-10 minutes.
Add other ingredients and stir. Serve as you would any salsa verde.
Green tomatoes are not quite as piquant as tomatillos but they can serve as a reasonable substitute in salsas, sauces, etc.
SALSA VERDE
Here is a cooked version or a salsa Verde. This recipe is courtesy of Allrecipes.com This makes a great sauce for enchiladas or on burritos.
3 green tomatoes * 3 fresh jalapeno chilies * 1 large red tomato *1 medium onion, chopped * 1/4 cup lime juice * salt and pepper to taste * 1/2 cup chopped cilantro
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
GREEN TOMATO JAM
3 cups prepared tomatoes (buy about 1-3/4 lb. green tomatoes)
1/2 cup fresh fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
FINELY chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes into 6- or 8-qt. saucepot. Add lemon juice.
STIR sugar into prepared tomatoes in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
GREEN TOMATO CATSUP
INGREDIENTS:
6 pounds green tomatoes
3 pounds onions
1 tablespoon black pepper
1 tablespoon mustard
1 teaspoon Worcestershire sauce
4 cups vinegar
1 cup honey
PREPARATION:
Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer.
Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.
Makes 6 pints of green tomato ketchup.
GREEN TOMATO CHUTNEY
INGREDIENTS:
2 1/2 pounds firm green tomatoes, about 6 cups diced
1 cup golden raisins
1 cup chopped onion
1 1/2 cups light brown sugar, firmly packed
1 teaspoon salt
1 1/4 cups cider vinegar
1 tablespoon mixed pickling spices
1 teaspoon chili powder
1 tablespoon chopped crystallized ginger
PREPARATION:
Trim the stem and blossom ends from tomatoes and cut into 3/4-inch dice (you chould have about 6 cups). Combine all ingredients in a heavy kettle; bring to a boil. Reduce the heat and cook for about 1 hour, until thickened.
Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Makes about 3 pints of green tomato chutney.
Grape Green tomato Chutney
INGREDIENTS:
2 pounds green tomatoes, cut in wedges and sliced
4 medium Granny Smith apples, peeled and diced
2 3/4 cups light or dark brown sugar, firmly packed
2 cups cider vinegar
1 cup dark raisins
1 cup golden raisins
2/3 cup chopped onion
1/2 teaspoon salt
2 cups seedless green grapes
1 tablespoon mustard seeds
2 teaspoons ground ginger
1 teaspoon dry mustard
1/2 teaspoon crushed red pepper
PREPARATION:
Combine first 8 ingredients in a large kettle or Dutch oven; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add grapes and seasonings; stir well. Cook, uncovered, over medium heat for 1 hour or until mixture is thickened.
Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims.
Cover at once with metal lids, and screw on bands. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Makes about 2 1/2 pints
