It works ok. You’ll need to add some extra water otherwise it will really gel up because of the pectin
RambleOn79
Lol, those aren’t tomatillos mate
suckazbtrippin
I had to do the same thing with my last remaining tomato plant. I smoked the green cherry tomatoes along with some garlic and habaneros. Then roasted them until soft and a little blackened (not the garlic as that was only smoked until softened). Blended all that with some water, lime juice, cilantro, white onion, and kosher salt until desired consistency. I have enjoyed it all week myself. Turned out a good mix of spicy and sweet.
CANNIBAL_M_
If you put them in a paper bag on the counter they should ripen in a few days and then they would be good to use.
Panzerfauste
They work great for salsa, just don’t expect them to taste like tomatillos or tomatoes. I use them often when the store doesn’t have tomatillos, but I want a salsa that is still green.
I recommend charring the outside under the broiler or in cast iron pan, but don’t cook so long it turns mushy.
When you season your salsa with salt, add a little sugar as well, start with a small amount and add more as needed. The sugar helps round out the tartness of the green tomatoes, but can also dull the heat too, so might have to add more spice.
JackandKazoo
Ferment em
GaryNOVA
Here are some green tomato salsa recipes from r/SalsaSnobs ;
I made a bunch of green tomatoes into Pickled Green Tomato-Hot Pepper Mix last week and may do the same again this week with the very last of them. It’s out of the Ball Complete Book of Home Preserving:
1/4 cup pickling spice2 TBSP mustards
7lbs green tomatoes – cored and cut up4-8 cups sliced hungarian, yellow banana peppers and/or red bell peppers4 cups sliced poblano or new mexico peppers (or a mix of green bell pepepers and jalapenos)2 cups diced onions4-6 cloves garlic1 tbsp salt8 cups white vinegar4 cups water1 cup sugar
Tie the pickling spices and mustard seeds in a square of cheese cloth and add to vinegar, water and sugar – bring to a boil and boil for at least 10 minutes so that they infuse the liquid.
Add all the veggies to the liquid and boil gently for another 10+ minutes until they’ve *just* started to become tender. Remove from heat and discard the spice bag.
Pack the hot veggies into hot jars with 1/2″ of headspace, process in hot water bath for 15 minutes, remove lid wait 5 minutes, remove jars cool and store.
​
I also did dilled green tomatoes. I haven’t tried either yet tbh (oh, and I skipped the mustard seeds cause’ I didn’t have any… nor have I tried the jalapeno salsa, or pickled banana peppers – twas a busy day or two!!). And now I’m nearly out of lids and need to get more before I start doing much more!! Though I have piles of tomatoes (both some green and a lot that are red – planning to make a bunch more jalapeno salsa, tbh) that *need* to be canned ASAP!!
FunctionBuilt
Definitely gonna be sour and…leafy tasting.
GeorgeWooosh
AFAIK nope. Salsa verde is made with tomatillos, which is basically another plant. I heard a garden Blogger a few days ago about this topic – there’s some no-good stuff in green/unripe tomatoes (not exactly toxic but at least hurts in the stomach) so try to let them ripen on the counter or discard
PmMeAnnaKendrick
Make sure to cook them. Some (maybe all) green tomatoes are toxic.
[deleted]
Make chow chow
denisebuttrey
Roasted green tomatoes are delicious. Olive oil and salt is all you need.
Soggy-Market-3800
I’ve made green tomato salsa, mske it just like you’d make salsa with tomatillos…it won’t taste the same but it is still delicious
14 Comments
It works ok. You’ll need to add some extra water otherwise it will really gel up because of the pectin
Lol, those aren’t tomatillos mate
I had to do the same thing with my last remaining tomato plant. I smoked the green cherry tomatoes along with some garlic and habaneros. Then roasted them until soft and a little blackened (not the garlic as that was only smoked until softened). Blended all that with some water, lime juice, cilantro, white onion, and kosher salt until desired consistency. I have enjoyed it all week myself. Turned out a good mix of spicy and sweet.
If you put them in a paper bag on the counter they should ripen in a few days and then they would be good to use.
They work great for salsa, just don’t expect them to taste like tomatillos or tomatoes. I use them often when the store doesn’t have tomatillos, but I want a salsa that is still green.
I recommend charring the outside under the broiler or in cast iron pan, but don’t cook so long it turns mushy.
When you season your salsa with salt, add a little sugar as well, start with a small amount and add more as needed. The sugar helps round out the tartness of the green tomatoes, but can also dull the heat too, so might have to add more spice.
Ferment em
Here are some green tomato salsa recipes from r/SalsaSnobs ;
****Green Tomatoes****
[Green Tomato Salsa](http://www.reddit.com/r/SalsaSnobs/comments/ir1nqq/green_tomato_salsa_had_to_pick_a_bunch_of_green/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Poblano and Green Tomatoes ](http://www.reddit.com/r/SalsaSnobs/comments/gj6qjn/took_the_instacart_persons_mistake_and_made/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Jalapeño and Green Tomatoes ](http://www.reddit.com/r/SalsaSnobs/comments/cp2bvl/made_green_tomato_salsa_today/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Heirloom Green](http://www.reddit.com/r/SalsaSnobs/comments/gurtfj/roasted_salsa_duo_green_yellow_tomato_and/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Green Tomatoes and Tomatillo Verde](http://www.reddit.com/r/SalsaSnobs/comments/a904pq/roasted_salsa_verde_one_of_many_batches_made_this/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Green Tomatoes and Red Pepper](http://www.reddit.com/r/SalsaSnobs/comments/clhcfa/roasted_green_tomato_and_red_pepper_salsa/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Unripe](http://www.reddit.com/r/SalsaSnobs/comments/i0u2u3/accidentally_knocked_a_few_unripe_tomatoes_off/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[5 Cups Green Tomatoes](http://www.reddit.com/r/SalsaSnobs/comments/iri43j/homemade_salsa_verde_that_i_made_today/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Green Tomato Garden Salsa](http://www.reddit.com/r/SalsaSnobs/comments/j9rv82/holy_moly_dont_throw_away_your_green_tomatoes/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Green Tomato Verde ](http://www.reddit.com/r/SalsaSnobs/comments/qq5rrn/green_tomato_salsa_verde_ingredients_1_lb_green/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Unripe Beefsteak Tomatoes ](http://www.reddit.com/r/SalsaSnobs/comments/qxvhuc/only_got_a_handful_of_unripe_tomatoes_out_of_a/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
_________________________________________
[Here is a link to the rest of the recipe guide](http://www.reddit.com/r/SalsaSnobs/comments/efljku/introductory_post_for_new_users/fjid1d7/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3) in the pinned welcome post at r/SalsaSnobs
I made a bunch of green tomatoes into Pickled Green Tomato-Hot Pepper Mix last week and may do the same again this week with the very last of them. It’s out of the Ball Complete Book of Home Preserving:
1/4 cup pickling spice2 TBSP mustards
7lbs green tomatoes – cored and cut up4-8 cups sliced hungarian, yellow banana peppers and/or red bell peppers4 cups sliced poblano or new mexico peppers (or a mix of green bell pepepers and jalapenos)2 cups diced onions4-6 cloves garlic1 tbsp salt8 cups white vinegar4 cups water1 cup sugar
Tie the pickling spices and mustard seeds in a square of cheese cloth and add to vinegar, water and sugar – bring to a boil and boil for at least 10 minutes so that they infuse the liquid.
Add all the veggies to the liquid and boil gently for another 10+ minutes until they’ve *just* started to become tender. Remove from heat and discard the spice bag.
Pack the hot veggies into hot jars with 1/2″ of headspace, process in hot water bath for 15 minutes, remove lid wait 5 minutes, remove jars cool and store.
​
I also did dilled green tomatoes. I haven’t tried either yet tbh (oh, and I skipped the mustard seeds cause’ I didn’t have any… nor have I tried the jalapeno salsa, or pickled banana peppers – twas a busy day or two!!). And now I’m nearly out of lids and need to get more before I start doing much more!! Though I have piles of tomatoes (both some green and a lot that are red – planning to make a bunch more jalapeno salsa, tbh) that *need* to be canned ASAP!!
Definitely gonna be sour and…leafy tasting.
AFAIK nope. Salsa verde is made with tomatillos, which is basically another plant. I heard a garden Blogger a few days ago about this topic – there’s some no-good stuff in green/unripe tomatoes (not exactly toxic but at least hurts in the stomach) so try to let them ripen on the counter or discard
Make sure to cook them. Some (maybe all) green tomatoes are toxic.
Make chow chow
Roasted green tomatoes are delicious. Olive oil and salt is all you need.
I’ve made green tomato salsa, mske it just like you’d make salsa with tomatillos…it won’t taste the same but it is still delicious