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...
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.
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.
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.
After 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!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!