Green tomatoes

[Adam_MA]

I still have a ton of tomatoes coming in, but unfortunately this late in the season they will never ripen. Does anyone have any ideas so I can use up all the green tomatoes?

 

Thanks in advance

Adam

[Violet]

This is really good ! There are also green tomato pickles and chow chow relish.

You can use tomatillos or regular green tomatoes in this recipe.

 

TOMATILLO GREEN SALSA

 

5 cups chopped tomatillos

1 1/2 cups seeded, chopped long green chiles

1/2 cup seeded, finely chopped jalapeño peppers

4 cups chopped onions

1 cup bottled lemon or lime juice

6 cloves garlic, finely chopped

1 tablespoon ground cumin (optional)

3 tablespoons dried oregano leaves (optional)

1 tablespoon salt

1 teaspoon black pepper

Read more about ingredients.

 

Yield: About 5 pints

 

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

 

PREPARING TOMATILLOS:

Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.

 

PREPARING PEPPERS:

The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

 

Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.

 

Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

 

To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

 

The jalapeño peppers do not need to be peeled, but seeds are often removed.

 

HOT PACK:

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner 15 minutes.

[Andrea]

Adam - those tomatoes will ripen just fine. Before it starts freezing regularly each night, pick all of your green tomatoes and store them in a single layer in cardboard boxes or on trays in your garage or somewhere where they won't freeze. They will ripen gradually over the next several months. Last year I had so many green tomatoes that I had enough ripen all at once in December to make two batches of salsa. We ate the last of the green tomatoes (which had slowly ripened) in February. I will admit that they aren't as good as the ones you pick in August but they're still better than the store bought ones!

[Safety Lady 2]

Last year I canned green tomato slices. They were great fried all winter. Also made green tomato chutney, mincemeat and a green tomato cake. All recipes on the internet. Sorry I don't have the recipes with me.

[PoGo]

I did a search and found these threads.

 

http://www.mrssurvival.com/forums/ubbthrea...d&Number=104581

 

http://www.mrssurvival.com/forums/ubbthrea...d&Number=164954

 

http://www.mrssurvival.com/forums/ubbthrea...d&Number=164430

 

http://www.mrssurvival.com/forums/ubbthrea...d&Number=155801

 

[Adam_MA]

Thanks for the replies everyone!

[Cat]