Green Tomato Salsa

'Ria Murphy

By
@Just_Ria

As an act of desperation last year I had to come up with something to do with 50 pounds of green tomatoes. After I used all the recipes I could find, I devised my own green tomato salsa. Amazingly enough, it was a hit, and now hubby is picking my tomatoes green on purpose just so I'll make it for him! So I figured I would share...


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Rating:
★★★★☆ 1 vote
Comments:
Serves:
10-12
Prep:
24 Hr 30 Min
Method:
No-Cook or Other

Ingredients

2-3 Tbsp
cilantro, fresh
1
green chiles, whole
1
red chiles, dried
1 Tbsp
mustard seed
1/2 large
onion
1/2 large
yellow bell pepper
1 tsp
white vinegar
2
green onions
2 Tbsp
chili powder
5-6 c
green tomatoes

Step-By-Step

1Place all ingredients in a food processor (any order you want) and let fly. Your end result should not be pureed smooth, it should be lumpy and chunky.

2Since most food processors wont handle that much at once, just do the ingredients as much as you can, then mix together by hand in a bowl.

3The salsa should be allowed to "sit" in the refrigertor for at least 24 hours before you use it so the flavors can meld best.

4After the 24 hour "sitting" you can freeze as much of this as you want, and it thaws beautifully!

About this Recipe

Course/Dish: Dips, Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy