Last weekend, while I was teaching classes, my husband pulled out pounds of tomatoes out of our yard. Mainly green ones, which necessitated some searches for good recipes using green tomatoes. After a satisfying repast of fried green tomatoes on Saturday night with friends, we spent a couple of hours the next day making 16 pints of salsa verde. Here is the recipe we used…
21 cups of green tomatoes
6 cups of red onions
1 head of garlic
1 1/2 cups lemon juice
1 1/2 cups cilantro, chopped fine
2 Tbsp powdered cumin
3 tsp dried oregano (or 1/2 cup fresh, chopped fine)
1 Tbsp salt
2 Tbsp chicken bouillon (I use Better Than Bouillon)
1 Tbsp ground pepper
Puree the green tomatoes, red onions, jalapenos and garlic in batches in a food processor and add to a large stockpot. Over medium high heat add the rest of the ingredients and bring to a low boil. We boiled it for around 30 minutes to help reduce some of the liquid.
Sterilize pint jars, lids and rings and process in a water bath. Enjoy!