I have a ton of green tomatoes that need to be used before our first
hard frost. I don't like chow chow, or pickles, what I was looking
for was a great salsa verde recipe I can can. I love salsa verde, but
I have only used tomatillos. Any help would be great.


John

"John" wrote in message
m...
I have a ton of green tomatoes that need to be used before our first
hard frost. I don't like chow chow, or pickles, what I was looking
for was a great salsa verde recipe I can can. I love salsa verde, but
I have only used tomatillos. Any help would be great.


John

They're an 'ok' substitute for tomatillos IMO. You could make the
ubiquitous fried green tomatoes too.

Here are a coupla pages I find myself looking at this time of year:

http://www.greeninstitute.org/GSP/Me...es/recipe.html
http://www.sweetbabymedia.com/recipe...entomato.shtml
http://www.allrecipes.com/cb/w2m/wee...t.asp?lnkid=78

I look at them, but then end up chucking the tomatoes at the neighbors' kids
and dogs.

Jack Projectile

-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Green Tomato Salsa 2
Recipe By:
Category: Condiments
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
6 Green tomatoes -- peeled
Cored,
Seeded - coarsely chopped
1 Granny Smith apple -- peeled
Cored, coarsely chopped
1 medium Onion -- peeled and minced
2 tbsp Sugar
1 small Jalapeno -- seeded, deveined
Minced
2 tbsp Grated ginger
2 tbsp Lemon zest
1/2 tsp Salt -- plus more to taste
1 tsp Freshly ground pepper
Plus more to taste
1 cup Fresh cilantro -- minced

[Preparation]
Place tomatoes in a large cast-iron skillet. Add apple, onion,
sugar, jalapeno, ginger, lemon zest and salt and pepper. Cook
over low heat until thickened into a heavy paste, about 35 to 45
minutes.

Transfer to a glass or ceramic bowl. Set aside to cool. Store in
an airtight container in the refrigerator for up to 4 days. Just
before serving, toss in the minced cilantro and season to taste
with additional salt and pepper.

Yield: About 6 cups, depending on the size of the tomatoes.

Colombo writes: "This is an old recipe from "'The New York Times
Sunday Magazine.'"

From Alice Colombo's 09/21/94 "Cook's Corner" column in "The
(Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy
Harned. From: Cathy Harned

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Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

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225/207/145
"John" wrote in message
m...
I have a ton of green tomatoes that need to be used before our first
hard frost. I don't like chow chow, or pickles, what I was looking
for was a great salsa verde recipe I can can. I love salsa verde, but
I have only used tomatillos. Any help would be great.


John

I looked around and found this one. It looks good to me. I am going to try it

* Exported from MasterCook II *

Green Taco Sauce

Recipe By : Bill Wight -- Close to La Victoria's Green Taco Sauce
Serving Size : 3 Preparation Time :0:00
Categories : Chiles Spicy
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds green tomatoes -- roughly chopped
2 1/2 pounds tomatillos -- roughly chopped
1/2 pound white or yellow onions -- roughly chopped
1 1/2 pounds mild green chiles, seeded and devained --
roughly chopped
3 to 4 Jalapeno or Serrano chiles-adjust to your --
heat level
1/4 cup white vinegar
3 tablespoons corn starch
2 tablespoons salt
2 teaspoons garlic -- minced
1 tablespoon cumin -- ground

Wash and prepare tomatoes, tomatillos, onions and chiles as you would
for canning, cutting out any bad spots. Keep the above ingredients
separate for now.

Run each ingredient through the blender separately, in the following
order, mild green chiles, tomatoes, tomatillos, with the onion being
last. Blend on 'liquefy' or 'puree'. As the materials are pureed,
add them to a large non-aluminum pot. Save some of the tomatillo
liquid in the blender jar and add the onion to it to give it some
liquid for blending. Last take the number of hot chiles you wish to
add and blend them also. Set the hot pureed chiles aside.

Add the salt, garlic and cumin and mix well. Over medium heat bring
to a boil while stirring to prevent burning on the bottom of the pot.
Reduce heat and simmer for two hours, again stirring occasionally to
prevent burning on the bottom.

At the one hour mark, begin adding your prueed hot chiles and mix
well. Taste with a clean spoon to determine the desired heat level.
Add more pureed hot chiles if needed. Continue cooking for the second
hour, stirring occasionally.

While the mixture was cooking for the last hour, sterilize the canning
jars for 30 minutes in boiling water.

Let the cooked mixture cool to a heat level you are comfortable
working with (cooler for plastic blender jars). Run the sauce through
the blender a second time on the highest speed. The sauce will now
become very smooth, almost like ketchup, as it has cooked and the
materials are soft.

Return the sauce to the pot and put over medium-high heat. It is now
necessary to stir almost contilually to prevent burning on the bottom
of the pan.

Mix the cornstarch in the vinegar and add it to the pot. Continue to
stir while mixture comes to a boil. Boil for 10-15 minutes. Remove
from heat but do not allow to cool.

Fill the sterilized pint jars with the hot sauce, leaving 1/8th inch
headspace. Put on new lids and screw on rings medium tight. Process
in water canner for 20 minutes, with more time for higher elevations.
See the 'Ball Blue Book' or similar publication for complete canning
instructions. You can follow instructions for canning tomatoes.

Makes three quarts.