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A tangy salsa with green tomatoes

Salsa has increased in popularity all across America. People, accordingly, are searching for a new, better taste and quality in condiment choices. In this quest for culinary excellence too often decisions of quality may be based on price. Home made salsa might offer the perfect solution, offering not only taste and quality, but will have a markedly reduction in price at the same time.

To make green tomato salsa, first gather all the ingredients.

8 to 9 medium sized green tomatoes
1 bunch of diced fresh cilantro (optional)
1 chopped large white onion
1 diced large yellow onion
6oz can of diced green chilies
6oz can of chopped jalapeño peppers (optional)
2 tblsp picante sauce
2oz olive oil
2 tblsp fresh ground garlic cloves
1 chopped green bell pepper
1 chopped red bell pepper (to add flavor and color to the salsa)
½ cup frozen corn (also adds color and flavor)

Take a medium sized stock pot fill it half way with water and bring to a boil. Once the water comes to a boil place seven of the tomatoes in the water and blanch them. After five minutes boiling time, remove the tomatoes, take off the softened skin, then discard the skin and water.

Place the stockpot on medium heat and add the olive oil. When the oil has come to temperature, add the garlic, yellow onion, and peppers: simmer until onions are transparent and peppers are soft. Then crush and chop the blanched tomatoes and stir into the onions and peppers. Add the cilantro, jalapeños, corn, picante sauce and green chilies; simmer for twenty minutes, then remove from heat.

Now dice the remaining green tomatoes. Add these along with the diced white onion to the cooked vegetables and stir to mix well. Chill for two hours. Serve with warm tortilla chips and enjoy.