Every garden knows the feeling. When the weather forecasts the first autumn frost, there’s a mad flurry to bring in all vegetables that are unable to withstand the cold! For most folks living in more northern climates, that includes large amounts of green tomatoes. While they can be stored in a warm, dark place for slow ripening, if the harvest was large, its almost impossible to keep up to them. Checking for ripe fruits, rot, mold or running juices takes time! Waiting for tomatoes to ripen can be quite messy, particularly if you don’t have a suitable place for them.
Want all (or at least half of) your green tomatoes dealt at once? Consider making fermented green tomato salsa! This recipe is easily decreased or added to according to the amount of tomatoes on hand. They don’t all have to be green. Some red or half-ripe tomatoes will give it a colorful touch. This recipes is suitable for overwintering in cold storage or the root cellar.
Mild Green Tomato Salsa
- 20 C green (or slightly ripening) tomatoes
- 10 C green tomato puree
- 4 C onion
- 1/2 C garlic
- 1/2 C diced fermented jalapeno peppers OR 1/4 C fresh diced jalapenos
- (if jalapenos are not to be had, add 1/4-1/2 C dried red pepper seeds)
- 5 C loosely packed parsley (or 2-3 C cilantro will do)
- 1 C salt
- (optional) 1/2 C juice from fermented peppers
- Dice tomatoes, measuring amounts as you go. Dump 20 C into a large bowl.
- Place whole tomatoes in a blender and blend, blend, blend until you have half the amount of diced tomatoes. Combine the two.
- Peel and chop onions into quarters and pulse in blender, keeping them chunky. Measure out 4 C and add to tomatoes.
- Do the same with garlic!
- If you have fresh jalapeno peppers on hand, dice up 1/4 C. If using fermented peppers, increase to 1/2 C. If peppers are not to be had, hot red chili seeds will do!
- Wash parsley (or cilantro) and finely dice. Add everything to tomatoes, along with the salt.
- Mix, mix mix! Use the hands, if necessary!
- When everything is thoroughly combined, ladle salsa into quart or pint jars.
Seal jars with canning lids. As goods ferment, pressure will build! Remember to break the seal every day, until gasses stop forming. Stash in cold room for winter eating!
This recipe makes approx 10 quarts of salsa.