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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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

Directions Step-By-Step

1
Place 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.
2
Since 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.
3
The salsa should be allowed to "sit" in the refrigertor for at least 24 hours before you use it so the flavors can meld best.
4
After 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