Our tomato plants are still producing some large green tomatoes for us here in November. I pulled a big batch of them off a lemon boy plant we got for free this summer, and we will be making more salsa verde for pantry storage. Here is the recipe from Bernardin we have been using:
7 cups chopped green tomatoes (cored and peeled)
5-10 jalapeno, habanero or Scotch bonnet peppers (seeded and finely chopped)
2 cups red onions (finely chopped)
2 cloves garlic (finely chopped)
1/2 cup lime juice
1/2 cup loosely packed cilantro (finely chopped)
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
In a large stainless steel pot combine tomatoes, peppers, onions, garlic, and lime juice. Bring to a boil over medium/high heat, then stir in cilantro, cumin, oregano, salt, and pepper. Reduce heat and boil gently for about 5 minutes, stirring frequently. After 5 minutes remove salsa from heat.
The colours are so beautiful!