I area live in an area with brilliant summers. Hot, sunny and everything bursts into life and we plant our gardens like mad.
A few months after and warnings of frost come along and all those tomato plants that we have nursed for months are heavy with green fruit that has no chance of ever ripening
I really wanted this year to make a salsa verde with tonnes of tomatillos but you can’t find those for love nor money. What do tomatillos look like?
Use what you’ve got is my motto and I’ve got a hankering for a cupboard full of salsa to make me through the winter.
I have actually made this recipe three times in total. The first we loved so much that we ate two jars in a week. It was obvious that we needed a lot more.
I began by roasting my tomatoes in the oven at 450 degrees until they started to blister and shrivel. I didn’t want my salsa to be soupy.
Then I had in my head a smokie taste through the whole thing so out came my blowtorch.
Peppers (hot and sweet), garlic and tomatoes all got the business. Red onions and lots of cilantro were chopped too with lemon juice to help things along.
The food processor chopped everything for me and all the ingredients got added into a big pot.
It was tasty even before the spices were added; cumin, coriander seeds and salt. The entire mixture got boiled up and put in sterilized jars.
11 minutes processing in a hot water bath and every dinner gets a great kick.
- 8 quarts green tomatoes (cored)
- 1 red pepper
- 1 green pepper or yellow pepper
- 2 heads of garlic peeled
- 4 red onions
- 2 tablespoons coriander seeds
- ¼ cup ground cumin
- 1½ cups lemon juice
- 2 tablespoons salt
- 2 bunches cilantro
- Bake tomatoes at 400 degrees for 40 minutes. Blister; tomatoes and peppers with a blowtorch (or on the bbq). Chop coarsely all veg in food processor or by hand. Add all ingredients into a large pot and bring to a boil. Place in sterilized jars and process for 11 minutes in boiling water bath.
- Makes 16 cups.