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...
Provided by 'Ria Murphy
Categories Salsas
Time 30m
Number Of Ingredients 10
Steps:
- 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!
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Check it out »#lactose #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #low-protein #healthy #sauces #appetizers #canning #condiments-etc #vegetables #fall #low-fat #vegan #vegetarian #dips #salsas #dietary #gluten-free #low-cholesterol #seasonal #low-saturated-fat #low-calorie #oamc-freezer-make-ahead #low-carb #free-of-something #low-in-something #tomatoes #equipment #number-of-servings #technique #water-bath #4-hours-or-less
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