We had a bumper crop of tomatoes and didn’t want them to go bad while waiting for them to ripen, so we made green tomato salsa with our grade 2s and 3s.
Prep time: 30 minutes
Cooking time: 30 minutes
Yield: approximately 2 litres of salsa
Ingredients
- 1 kg green tomatoes, diced small
- 300 ml yellow onion, diced small
- 360 ml red bell pepper, diced small
- 30 ml fresh garlic, minced
- 125 ml fresh cilantro, chopped
- 125 ml fresh squeezed lime juice
- 60 ml cider vinegar
- 7.5 ml cumin
- 7.5 ml dry oregano
- 5 ml freshly ground black pepper
- 2.25 ml cayenne pepper (or to taste)
- 5 ml granulated sugar
Instructions:
- Prepare all the vegetables as directed in the ingredients list.
- Place all ingredients in a large saucepan, bring to a boil then simmer for 30 minutes or longer if you like the vegetables softer.
- Cool completely and serve with tortilla chips.
- Store in clean jars and keep refrigerated for 7 to 10 days. Or freeze in zipper seal bags for longer-term storage.
Teaching From the Garden 