Ingredients: |
Ingredients: 2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
1 fresh green Anaheim (or other large, mildly flavored) chili pepper, stem and seeds removed, quartered
3-4 green jalapeņos (for a medium-hot salsa) or serrano peppers (for a hotter salsa), stems removed, quartered
3 garlic cloves, coarsely chopped
1 teaspoon sea salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro, coarsely chopped
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Directions: |
Directions:Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin, olive oil and water in a stock pot. Bring to a boil and cook covered on medium-low heat for approximately 10 minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth.
Stir in the lemon zest, lemon juice, honey (or sugar) and cilantro, and simmer for an additional 5 minutes. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste. Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree.
Makes approximately one quart of salsa, which should be stored in the refrigerator or freezer. This recipe may be doubled or tripled. |
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