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Thursday, September 16, 2010

Green Tomato Salsa

I love green tomatoes!! Thanks to Debbie P., for giving me so many green tomatoes from her garden. Usually I make green tomatoes and green tomatillos salsa, but this time I could not find cans of green tomatillos.
I did not want all the green tomatoes to ripe, so I made the salsa without the tomatillos this time. Here is the recipe for green tomato salsa.


20 green tomatoes + water to cook tomatoes
4 onions
1 green pepper
1 bunch green onions finely chopped
10 fresh jalapeno peppers
1” piece of ginger
1 pod of garlic (about 10 cloves)
1 bunch of cilantro
4-6 table spoon of olive oil
3 table spoon of roasted cumin seeds crushed
½ cup of taco seasoning
4 teaspoon of salt (or to taste)
2 table spoon of corn starch and ½ cup of cold water
1 table spoon of sugar

• In a pan cook tomatoes in water till the skin peels off.
• Cool, discard the water and peel the skin off of tomatoes as much as you can.
• In a food processor grind onions, peppers, garlic cloves, ginger and pickled jalapenos with its vinegar
• With a hand blender puree tomatoes, set aside.
• Heat ~8-10 quart stainless steel pan
• When pan is heated, add olive oil
• Add crushed cumin seed to heated oil
• Add ground onion mix from food processor and taco seasoning.
• Saute until light brown
• Add tomatoes and salt
• Cook salsa for 3-5 min
• Mix corn starch with cold water until no lumps add this to salsa
• Add sugar and chopped cilantro
• Cook for 3-5 min to desired consistency ( it will thicken more when cools down)

Note: You may adjust the amount of Jalapenos per desired heat. You may add tomatillos to this recipe, can do half tomatillo and half tomatoes, I usually buy tomatillos can from Mediterranean store. They are already cooked, just discard water from can, wash them under running water and puree them along with boiled green tomatoes.

This recipe is for 6 quarts of salsa, but you may cut down the ingredients to make desired quantity.

Recipe by Surekha
Photo by Surekha.

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