green tomato salsa
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...
prep time
cook time
method
No-Cook or Other
yield
10-12 serving(s)
Ingredients
- 2-3 tablespoons cilantro, fresh
- 1 - green chiles, whole
- 1 - red chiles, dried
- 1 tablespoon mustard seed
- 1/2 large onion
- 1/2 large yellow bell pepper
- 1 teaspoon white vinegar
- 2 - green onions
- 2 tablespoons chili powder
- 5-6 cups green tomatoes
How To Make green tomato salsa
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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.
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Step 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.
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Step 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.
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Step 4After the 24 hour "sitting" you can freeze as much of this as you want, and it thaws beautifully!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Dips
Category:
Salsas
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Ingredient:
Vegetable
Method:
No-Cook or Other
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