Monday, October 25, 2010

Roasted Green Tomato Salsa

Since I had a lot of tomatoes, and I just can't leave well enough alone, here's another salsa recipe for green tomatoes.

7 lbs green (unripe) tomatoes, cored and coarsely chopped
1/2 lb green chili peppers and/or green sweet peppers, seeded and coarsely chopped
2 medium onions, coarsely chopped
4 cloves garlic, coarsely chopped
Salt to taste
1/4 cup white wine vinegar
3/4 cup lime juice
1/2 cup sugar

Preheat the oven to 425 degrees. Place the tomatoes, peppers, onions, and garlic in roasting pans (I needed two) and sprinkle generously with salt. Roast for about 30 minutes, stirring once or twice.

Puree the vegetables and any liquid they have given off, then pour it all into a large pot. Add the vinegar, lime juice, and sugar and mix well. Taste and adjust seasonings if needed.

Refrigerate, freeze, or can.

To can, use pint jars and process for 15 minutes in a boiling water bath.

Yield: about 6 pints.

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