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Green-Tomato Salsa

Pickles and Preserves Recipes

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Yield: Makes 3 cups.

  • 1 red pepper, seeded and roasted
  • 2 jalapeno peppers, seeded and roasted
  • 4 or 5 large green tomatoes
  • 2 small onions, chopped
  • 3 cloves garlic
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • 1/2 cup fresh cilantro or parsley
  • salt and pepper, to taste

Blacken seeded peppers and jalapenos on a grill or under the broiler, turning until skins can be peeled. Combine all ingredients and chop coarsely. Season to taste, then refrigerate for at least 3 hours. Serve chilled, with chips.

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