There's a special kind of magic in using up the last of the garden's bounty. Green tomatoes, often overlooked because they haven't ripened to their full red glory, can be transformed into a vibrant and flavorful salsa that's perfect for adding a kick to your favorite dishes. This recipe is a great way to preserve the end-of-summer harvest and enjoy that delicious zing all year round.
Prep time: 30 min
Cook time: 3 hrs
Serving: 3-4 jars
What you’ll need:
- 2lbs green tomatoes, washed, husks removed
- 3 cups hot pepper
- 3 cups onions, chopped
- 6 garlic cloves, chopped
- 1 cup lime juice
- 2 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp ground cumin
- 2 tsp black pepper
Instructions:
- Preheat the oven to 425 degrees Fahrenheit.
- Place the green tomatoes in the roasting pan. Roast for 30-35 minutes.
- Transfer it to the stockpot with the remaining ingredients. Simmer for 10 minutes.
- Pour the sauce into hot jars, leaving 1/4-inch headspace. Attach lids and rings. Process for 5 minutes in a boiling-water canner.
- Turn off the heat, remove the lid and let the jars sit in the canner to cool for 5 minutes. Remove to a cloth to cool completely.
Nutrition:
Calories 22, Protein 0.7g, Carbohydrate 4.7g, Fat 0.4g, Sugar 1.4g
Helpful Tips
- The heat level of this hot sauce can be easily customized by choosing different varieties of hot peppers. If you prefer a milder sauce, opt for sweeter peppers like jalapeños or poblanos. For a spicier kick, try using habaneros or serranos.
Serving Suggestions:
- This recipe is a match made in heaven for tortilla chips, and can also be spooned over grilled fish, tacos, burritos, or scrambled eggs.
- Add a dollop of this chutney to your favorite bowl of chili, lentil soup, or creamy tomato soup for an extra burst of flavor and a touch of heat.
- Stir a spoonful of this chutney into your coleslaw for a tangy twist on this classic side dish.
Enjoy the taste of summer all year round with this delicious. Give it a try and get ready to spice up your culinary creations!
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