SAFETY WITH PRODUCE
Never ferment peppers or green tomatoes that have been hit by frost. Be sure to wash produce well, removing stems and blemished spots before proceeding with the following recipe.
GREEN TOMATO SALSA
- 10 C green (or slightly ripening) tomatoes
- 5 C green tomato puree
- 2 C onion
- 1/4 C garlic
- 1/8 C fresh diced jalapenos
- (if jalapenos are not to be had, add 1/4 C dried red pepper seeds)
- 2-3 C loosely packed parsley (or 1-2 C cilantro will do)
- 1/2 C salt
Directions: dice tomatoes, measuring amounts as you go. Dump 10 C into a large bowl. Place whole tomatoes in a blender and blend, blend, blend until you have 5 C puree. Combine with diced tomatoes.
Peel onions and chop into quarters. Pulse in blender, keeping them chunky. Measure out 2 C and add to tomatoes. Do the same with garlic and add to tomatoes.
Dice up 1/4 C of jalapeno peppers. Wash parsley (or cilantro) and finely dice. Add to tomatoes.
Measure out salt and mix into tomatoes.
HOW TO FERMENT GREEN SALSA
When thoroughly combined, ladle salsa into quart or pint jars. Leave 3-4 inches of head space. As tomatoes ferment they will expand.
Wipe the rim of each jar and seal with canning lids. Fermentation should begin in 3-4 day’s time.
Be sure to store jars in temperatures between 60-75F to ensure the proper bacteria takes over.
As this good bacteria works in your ferments, a gas buildup will occur within each jar. Break the seals every day until the buildup ceases.
At this point, jars should be moved to a refrigerator or to the cold room for winter.