Green Tomato Salsa

A couple of posts ago I mentioned gathering the rest of our tomato crop just before the rain began for our latest winter storm. What I was able to harvest were mostly green Roma tomatoes. Some of the larger ones I saved for fried green tomatoes. Others that had begun to ripen I put in my kitchen window. With the remaining tomatoes I decided to make a sort of Green Salsa Sauce. I usually do this with Tomatillos, but since I had nine pounds of green tomatoes I decided to just go with the flow - so to speak. The result was pretty dang good!
Green and red tomatoes with onion.

Green Tomato Salsa

12 cups coarsely chopped green tomatoes (and some slightly red for color)
2 coarsely chopped onions
4 teaspoons salt
4 teaspoons powdered onion
2 teaspoons garlic granules
4 teaspoons cumin
4 Tablespoons lemon juice
1/2 cup water

Put all ingredients in a big pot that will accommodate the volume of vegetables and mix well. Stirring occasionally, cook on medium high heat until vegetables soften, the onions appear translucent, and the juices thicken. Take from heat, cool, and then transfer to storage containers. I generally freeze in vacuum sealed pouches. Remember to label and date. Makes 3 quarts or 6 pints.

I use this when slow cooking chicken or pork, 6 hours slow, 3 hours fast in my crockpot, or in the solar oven for 3 plus hours depending on how hot you can get it. One pint will serve approximately three adults when cooked with three chicken breasts or equal portions of pork. I put this over rice. Pretty yummy!



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