I don’t know what the weather has been like outside of South Carolina this summer. I have been so caught up in our crazy weather that I really haven’t paid much attention to anywhere else. It is in the 80’s, and we have had rain somewhere in the state every day since June 1. It is like Seattle this summer. Really weird, and REALLY BAD for a garden. I watered my garden one time, when I planted back in May. This was my garden last year:
And this is this year:
I am doing pretty well with my pepper harvest this year, but the tomatoes are sad. The tomatoes only get so far, then they are literally rotting on the vine. My husband suggested that I quit hoping for a miracle, and to just pull them green and make the best of it. So batch #1 is now Green Tomato Salsa. I looked up some ideas on my iPad, and then I improvised.
My husband went through the green tomatoes, and I went through the peppers. I chopped up 10 jalapenos, and 10 green chilies, and put them in my 8 quart pot. I added 2 chopped onions, and 8 cloves of garlic. Then I filled up the pot with chopped green tomatoes, and a few red tomatoes. I added about 2 cups of water, and put my pot on to boil. I let it come to a boil, and added about a tablespoon each of cumin and salt, and half a bottle of lime juice. I kept poking the tomatoes down to make sure they got nice and soft. After about 20 minutes, I added one bunch of chopped cilantro, and used my immersion blender to blend it all up. I tasted for seasoning, and added a little more cumin and some garlic salt.
It’s awesome! I am on a low carb diet, so I couldn’t eat it with chips like my son and husband did, but I put some on top of some leftover pork tenderloin, and melted some cheese on top, and it was fabulous! It would also be good on eggs, or enchiladas, or chicken, or nachos…it was a great use for all of my green tomatoes, and all I had to buy was lime juice. Everything else came from my garden!
I ended up with 8 pints, 7 were left after lunch. I went ahead and processed my jars, just so they didn’t go to waste.
Green Tomato Salsa
(All amounts are approximate)
10 green chilies
8 cloves of garlic
10 green tomatoes
4 red tomatoes
2 cups water
1 T. Cumin
1 T. Salt
8 oz. lime juice
Cook all ingredients except cilantro about 20 minutes, or until soft. Add cilantro, puree with an immersion blender, and adjust seasoning to taste. Add to sterilized jars, leaving a 1/2 inch headroom, seal and process in a water bath canner for 20 minutes. Check for seal after 24 hours!
Note: if the salsa tastes too acidic, you can add a tablespoon or so of sugar.