rss
22 October 2010 ,

Salsa verde goodness

By Shana Hillman
Photo courtesy of Shana Hillman Photo courtesy of Shana Hillman
Are you sick of the preserving and tomato posts? I never thought I'd say this, but holy hell - me too! We had lunch with friends today, and they as new homeowners too asked what our current projects around the house were. I had nothing to report, because all my free time has been spent canning these days! I have a shelving unit in the basement filled with jars right now. I'm so proud of it, I am hesitating even cracking any to eat them!

The garden is wrapping up and while we had a bumper crop of gorgeous heirloom tomatoes, I still had a ton of green fruit on the vine. With cooler temperatures on the way, they just weren't going to ripen, so after ripping out the plants to clean up the beds for winter, I had almost half a bushel of assorted green tomatoes.

You've likely gathered before the fact that I hate to waste anything, so I started researching online what to do with them. I considered making a relish or pickle, but I was so happy with how my red salsa had turned out, I decided to make a green version with almost the same ingredients - just switching out the red tomatoes for green.

I'm looking forward to using it as a base for chicken chili and enchiladas this winter and for our Friday night/movie night nachos.

Salsa Verde
  • 8 cups chopped green tomatoes
  • 1 chopped long green chili
  • 3 finely chopped Jalapeno peppers
  • 4 cups chopped onions
  • zest from 3 or 4 limes
  • ½ cup lime juice (about 4 limes)
  • 1/3 cup white vinegar
  • 6 cloves garlic, finely chopped
  • 1 tablespoon course salt
  • 1 tablespoon fruit fresh (to prevent browning and to keep the brilliant green colour)
  • 2 big handfuls (almost ½ a bunch) of cilantro

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

If you like your salsa on the less chunky side like I do - for optimal chip coverage -blend with immersion blender until on the smoother side with only a few chunks.

Ladle hot into sterilized pint jars (I run mine through the dishwasher on extra hot), leaving ½ inch headspace. Adjust lids and process in a boiling water bath for 20 minutes. Makes 8 250 ml jars.
salsajars.jpg


, ,
Written by: Shana Hillman

Shana Hillman

Shana Hillman grew up in a small town in northern Ontario where she gained experience in animal husbandry and strawberry farming. She has called Toronto home for the last 13 years. She loves cooking, preserving and growing Beagle-resistant vegetables in her sunny backyard. Recent highlights have included cheesemaking on the kitchen counter and curing pancetta in the basement, much to the horror of her adoring, yet dubious husband, and to the delight of her two ravenous Beagles (who are now banned from the basement until further notice).

 

Responses to “Salsa verde goodness”

2
Patty Says: November 6, 2010 4:13 PM

I'm a big fan of green salsas - I love the inclusion of lime zest in this recipe - sounds fantastic! I'm fortunate to have 2 lovely lime trees in the yard, so I'm all over the zest.

Have you tried this recipe with tomatillos?

Shana Says: November 8, 2010 10:12 AM

Thanks Patty - yes I am surprised how well the lime zest comes through - I was afraid it would be lost in the cooking and then sealing process. This salsa is pretty mild - but I then separately pickled some serranos and jalapenos that can be added later if someone wants it or a dish spicier. I had green tomatoes and wanted to use them but all the recipes I looked at and the one I eventually adapted were actually for tomatillos. Next summer I'm going to plant some of those for exactly this purpose.

Oh a lime tree - I am jealous! I was just in Palm Springs for a friend's 40th b-day and the complex we stayed at had lemons, limes and grapefruit growing on the grounds - I was like a kid in a candy store - so novel for a girl born and raised in Canada! It's my dream to live somewhere where I can grow citrus.