Salsa is one of my favourite condiments that I put on just about any dish. I normally make a fresh tomato salsa, but if you have an extra hour, this cooked version is definitely worth the effort, the flavours are much richer. If you have a garden at home with a crop of stubborn green tomatoes that just won’t ripen, this is a great recipe to try so they don’t go to waste. Alternatively a lot of vegetable markets at this time of year sell green tomatoes and if you aren’t able to find them you can always use red tomatoes which are still firm.
This green tomato salsa is completely fool proof and you can play around with the measurements of spices and seasonings to suit your taste. I love cumin so always add extra, but you can increase the amount of lime juice, cilantro or jalapenos as well.
The salsa goes with absolutely anything. I love having it with scrambled eggs, on chicken or fish or on top of Mexican salads. It will last in the fridge for about a week, or alternatively to enjoy this salsa all year round you can can it in sterilized jars.
- 5 cups green tomatoes or firm red tomatoes, chopped
- 3 medium onions, finely chopped
- 2 red or yellow bell peppers, seeded and chopped into
- ⅓ cup jalapeños, diced
- 5 cloves garlic, crushed
- ¼ cup lime juice
- 1 tsp honey (or other sweetener)
- 2 tbsp cumin
- ¼ tsp salt
- ½ cup fresh cilantro
- ½ cup white wine vinegar
- 1 tsp cayenne
- Combine all of the above ingredients in a large pot on medium heat and cook for 45 minutes, stirring occasionally. Taste the salsa to make sure the flavours are to your liking, if not add more lime juice, cayenne or sweetener.
- The salsa will last for approximately a week in the fridge, or store in sterilized jars.