Green Tomato Salsa

Got too many tomatoes?
Maybe you are just plain sick of coming up with things to do with all your tomatoes.
Plus, the season is wearing down, and you just might have a couple too many green tomatoes. Luckily, a friend of mine mentioned at a party that she was done with canning her tomatoes... so heck, I suck at growing my own tomatoes, so I asked for any green tomatoes that she wanted to unload.  Jackpot, she messaged me a couple days later and said she had a bunch for me!

Green salsa is just about my favorite type of salsa, but I thought it was the tomatillos that I loved.  What a surprise to find out it might be green tomatoes too. I want to make another batch to get through the winter months, my only issue with my first batch was that it was too mild.  Yep, even with almost 10 BIG jalapeno's (I didn't include the seeds), it wasn't as hot as we wanted.  If you like hot, you might want to try this recipe too, Green Salsa- Hot, Hot, Hot. It is made entirely of hot peppers, no tomatillos or green tomatoes.

Enjoy it with grilled meats and fish or straight from the jar as a dip for tortilla chips. Here's the Original recipe from the Ball Canning site.

Makes about 5 16 oz pints
Ingredients
 

8 cups chopped cored peeled green tomatoes (about 12 medium)

5 to 10 jalapeno peppers, seeded and finely chopped

2 cups chopped onion (about 2 large)

2 cloves garlic, finely chopped

1/2 cup lime juice (about 3 limes)
1/2 cup lemon juice (about 2 lemons)

1 cup loosely packed finely chopped cilantro

2 tsp ground cumin

1 tsp dried oregano

3-4 tsp salt (or more to taste)

1 tsp freshly ground black pepper, or 1/4 tsp cayenne pepper

1/4 cup white vinegar

6 (8 oz) half pint glass preserving jars with lids and bands (I actually got 5 full jars, and a partial jar)

Prepare two pots of boiling water.
One for canning (see below)
One for peeling your green tomatoes.  Once the water is boiling, drop in the green tomatoes into the boiling water, remove with a slotted spoon and let sit a couple of minutes.  Using a paring knife, cut a shallow "X" in the bottom of each tomato, that will make it easier to peel each one. Chop finely. You can dump the water from this pan, and use it to cook the sauce.
(if you use green cherry tomatoes, don't peel them, just mince in your food processor).

In the canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Use a food processor to chop finely the peppers, onion and garlic. Set aside.   

 

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 15 minutes.

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.

Process filled jars in a boiling water canner for 20 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

Curried Quinoa Salad with Fruit and Honey Lime Dressing

I was inspired by a Washington Post recipe for this salad, but I changed it a bit by adding some curry powder and some spinach.  Maybe spinach, curry and feta don't go together "officially".  But we were very happy eating this salad.

I'd say this... make this salad your own.  The base recipe of quinoa, dressing and fruit will lend itself to many flavors.  Add shrimp, or chicken, if you like, but I think the curry, fruit and nuts make the salad.

Feel good about eating some high protein, low fat, high fiber salad that tastes good. I made this and took half to the kids, and we ate half here with our dinners and took for a lunch too.

Makes 8 cups (8 servings)

Ingredients:

For the salad

2 cups dried quinoa, rinsed in cold water and drained thoroughly

4 cups water, or broth

10 dried apricots, chopped into 1/4-inch pieces

1/4 cup dried golden raisins, cranberries, cherries or currants

1/3 cup finely chopped scallions

1-2 cups of chopped spinach

1/2 cup slivered almonds, toasted

4 oz. crumbled feta cheese, for garnish (optional)

For the dressing

Finely grated zest from 2 limes, plus 1/4 cup fresh lime juice

1 Tablespoon honey

1-2 tsp curry powder

1/3 to 1/2 cup sunflower, safflower or walnut oil

1 teaspoon salt, or more as needed

Freshly ground black pepper

For the salad: Combine the quinoa and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low; cook for about 15 minutes or until all of the water is absorbed, stir to avoid scorching. Fluff with a fork, then transfer to a large mixing bowl to cool.

While the quinoa is cooking, make the dressing in the bottom of the bowl that you intend to mix it (serve it too?) in. Combine the lime juice, honey, oil, zest, curry powder, salt and pepper to taste the bottom of the bowl, whisking until emulsified. Pour the cooked quinoa into the bowl and toss to incorporate.Let cool completely, or you can even serve this warm!

Add the fruit, spinach and green onions to the quinoa. Toss again.

At this point, the salad can be refrigerated for 1 to 2 days in advance. When ready to serve, mix in the toasted almonds. Scatter the feta over the top, if using, or serve alongside.

Like Quinoa?  Here's some more:

Chicken, Quinoa & Butternut Squash Stew  
Quinoa, Cauliflower and Feta Salad
Quinoa, Cheese & Chilies Casserole
Quinoa with Roasted Corn and Green Beans
Stuffed Peppers with quinoa, spinach and feta
Red Quinoa and Butternut Salad