Salsa Verde

So I made salsa, and I didn't take pictures. *GASP* I know, it's tough to believe. Time was kind of a factor though. About a week ago, we had a sudden cold snap that resulted in a hard frost that prematurely killed my garden. Excuse me while I take a minute to go sob in a corner... See, what you have to understand was that I was extremely proud of my garden, because it's the first real one I've had - I'm talking plants in the ground and a fence and everything. Did I mention I started it all from seed? If you know me at all, you know I don't have much luck with seed starting, and that usually results in a trip to the garden center to buy transplants. And when a freak hail storm in early spring destroyed my newly transplanted seedlings, I raised replacement plants from seed all over again. I was amazed at the success I had this growing season. Anyway, the god-awful frost froze my plants solid, and so I was left with a bunch of green tomatoes and half-ripe tomatillos on dead vines. Fortunately, I could spare the fruit, but I knew they wouldn't last long unless they were processed immediately. A quick internet search brought me to a recipe for salsa verde made from green tomatoes. I figured I could use this same recipe for both my tomatillos and my green tomatoes, and turns out I was right. It rendered a delicious batch of salsa verde that I will proudly serve at my upcoming Day of the Dead-themed pumpkin carving party (more on that in a later post).

So here's the recipe, copied from Ball's Fresh Preserving Website (link above):

YOU WILL NEED:

• 7 cups chopped cored peeled green tomatoes (about 12 medium)
• 5 to 10 jalapeno, Habañero or Scotch bonnet peppers, seeded and finely chopped
• 2 cups chopped red onion (about 2 large)
• 2 cloves garlic, finely chopped
• 1/2 cup lime juice
• 1/2 cup loosely packed finely chopped cilantro
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 6 Ball® (8 oz) half pint glass preserving jars with lids and bands 

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
3. LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4. PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. 

A little info about my process: I didn't seed my jalapenos. I like medium to hottish salsa, and jalapenos for the most part don't contain that much kick to me. If you like a mild salsa, you absolutely MUST seed your peppers. You could also try using bell peppers in place of hot peppers to help turn down the heat. Also, I tried the little trick where you blanch the tomatoes first and then dunk them in ice water to help with the peeling process. I don't know if it was because the tomatoes were green, but it didn't really work as well as it does with ripe tomatoes. Just be aware that you may have to pull out our vegetable peeler for this one.

I also made a batch of red salsa, but I had to supplement with canned, diced tomatoes from the supermarket because I didn't have enough homegrown, ripe tomatoes. I used the same recipe I blogged about a couple of years ago. That blog has pictures, for all you visual types! Later, taters!