Our area had an early frost – and no amount of covering was saving my tomato plants …sad face….. In an attempt to save my tomato crop – I pulled all of them and made green tomato salsa. I had ALOT of tomatoes so this canning recipe is for a large batch.
- 42 cups of chopped or pureed green tomatoes (I used our food processor as I like a less chunky kind of salsa)
- 5 tablespoons of minced garlic
- 6 chopped onions
- 6 chopped jalapenos – adjust this based on your heat tolerance
- 2 1/2 cups lemon or lime juice
- 2 cups chopped cilantro (this is a very polarizing ingredient – do not feel like you need to put it in)
- 2 tablespoons cumin
- 2 tablespoons pepper
- 2 tablespoons oregano
- 2 tablespoons salt
- 19 quart jars
Here I am getting started on my food processor (I did add in some tomatoes that were slightly ripe)
To give you some perspective on how much this is.
and pull it back……
Prep your water bath, jars and lids. Simmer and don’t boil.
Combine and boil the tomatoes, onions, peppers, and garlic….once the mixture is boiling add in the lemon/lime juice and spices.
Reduce heat and simmer from 5 to 20 minutes.
Carefully ladle the salsa into the hot, prepped jars – add the lid and the screw on lid/band….don’t over tighten.
Place filled jars in the water bath and let boil for 20 minutes – depending on location.
Remove and allow to cool. Check the lids before labeling and storing. All lids should be down.
Cherry Tomatoes with Angel Hair pasta and fried green tomatoes…….cause I can. In case you haven’t guessed yet….I love tomatoes. So that means that summer is my food heaven.
Cherry Tomatoes with Angel Hair pasta
- Angel Hair pasta – made according to the package instructions and drained
- 2 tablespoons of butter
- 1 tablespoon of minced garlic
- 1/4 cup lemon juice
- 1 cup cherry tomatoes
Melt the butter in your skillet, add in your minced garlic – being careful not to burn it.
Add in your tomatoes and the lemon juice.
Then your pasta!
I plated with basil and mozzarella.
Fried Green Tomatoes
- green tomato
- 1/4 cup flour
- 1 tsp paprika
- 1 egg
- 2 tablespoons milk
- 1/4 cup bread crumbs
Cut your tomato into roughly 1/4 inch slices. 3 bowls – 1 with the flour and paprika, 1 with the egg and milk, 1 with the breadcrumbs. Put your slices in the flour bowl, then the egg bowl and finish in the bread crumb bowl. In a small skillet with some canola oil – fry on each side till nice and brown.
Oh My Goodness- fab. Fab and Fast! I did all this in less than a Drunk History episode on Hulu…..Specifically the Nashville one from Season 1.
Out of the blue a friend of ours stopped by the house to surprise us with a few morels.
These are a first for me….ya know…cause of the cost….so talk about SURPRISED….and unprepared. I decided to go the safe route and fry them.
I used milk/eggs in one bowl and Bisquick/Tony Chachere’s in the other.
I used 1/2 inch of canola oil in my smallest cast iron skillet.
and then….and then…..and then….there is eating.
I am going to go back in time….back to a time where my basement is not in a state of mid-repair, back to a time where my front garden and back deck is not mud central, back to a time where I could walk into the garage….wait…ignore that last one….not sure when that was ever possible.
The week before the water invaded….we went on a trip, a trip to a lake. AHHHHHHH….
Just the image relaxes me and takes me far, far away from this dusty house.
I also have some river pics……went for a rafting trip and got rained on…totally worth it.
See below for whirlpool time.
I will be getting some house pics out here….but wanted to re-live some great last ditch summer fun.