Thursday Recipe - Salsa Verde

I adore salsa verde, except nobody makes it without cilantro anymore. In case you haven't picked up on it, I detest cilantro. Detest isn't strong enough. Abhor, loathe, despise, execrate (cool word I just found in the dictionary!). The stuff is foul beyond words. If you like it, good for you, but please, please, PLEASE don't try to convince me to try it. I have and no, I will never NEVER like the stuff.

So, I had a whole garden full of green tomatoes and needed something to do with them. I still have quarts of green tomato mincemeat in my basement. I don't have any salsa and my children eat it like candy. So salsa was the obvious answer. I couldn't use my red tomato version, so I went searching for something with green tomatoes. I came across this recipe on the Ball Canning website. I didn't have all the ingredients, so I improvised. I like the version I came up with. It's sweet, tart, citrusy, and very tasty.

Bonus, it can be bottled and stored. If you can keep your kids out of it. Just follow the canning and processing directions for your area and altitude. The original recipe has information on processing or check your local county agricultural extension office.

Salsa Verde

3 large anahiem chilies
7 c. finely chopped green tomatoes
1 large onion, chopped small
2 - 3 large cloves of garlic, finely minced
1/2 c. lemon and/or lime juice
1 t. cumin
1 t. dried oregano
1 t. salt
1 t. chili powder
1 t. black pepper

Wash the chilies. Roast until nicely blackened. (This takes about 15 minutes in my BBQ grill. If you don't have a way to roast them or just want the easy way, use 2 can chopped green chilies. If you want it spicier, chop up some fresh jalapenos or other peppers and add them in.) Peel the roasted peppers, remove seeds, and chop into small pieces.

Dump everything into a large pot - chilies, tomatoes, onion, garlic, lemon/lime juice, and spices. Cook and stir over high heat until the mixture comes to a boil. Reduce heat and simmer for 10-15 minutes.

Fill clean, warmed pint jars. Wipe the rims clean, process and seal if desired. Otherwise, put it into containers and refrigerate for at least overnight before serving.

If you like it smoother, use a stick blender on the salsa until it's the texture you like.

This recipe makes about 5 pints.

Thursday Recipe - Green Tomato Mincemeat Cookies

It's that time of year, when mother nature bites the garden with frost. It never fails. My tomato plants are just starting to really produce, then, WHAM! Frost and snow. What to do with all those green tomatoes hanging onto those forlorn vines? Make this recipe, of course.

The mincemeat can be made ahead, it's actually better if you let it sit for a day or two before making the cookies. If you're into canning, it can be bottled and processed. Follow the guidelines for your area if you decide to seal the bottles for storage.

Either way, 'tis the season for these flavors. Enjoy!

Green Tomato Mincemeat

9 c. finely chopped very green tomatoes
1 tart apple, like granny smith, peeled, cored, & chopped
1 c. raisins
1 c. sugar
3/4 c. brown sugar
2 T. minced orange zest, the orange part of the peel
1 t. salt
2 t. cinnamon
1/4 t. nutmeg
1/4 t. ground cloves
1/2 t. ginger
1/2 c. water
1/4 c. vinegar
1/4 c. lemon juice

Combine all ingredients in a large, heavy stockpot. Bring to a boil, stirring constantly. Reduce heat to med-low and simmer about 1 1/2 hours until mixture is thick and goopy. Stir every ten minutes or so. Remove from heat and bottle, if desired. Otherwise, cool and refrigerate in covered containers. Makes about 5 pints. (You can cut the recipe in half if needed.)

Mincemeat cookies

1/2 c. butter
1/2 c. shortening
1 c. sugar
1 egg
1 1/2 t. baking powder
1/2 t. salt
1 t. vanilla
2 1/2 c. flour

Cream butter, shortening, and sugar until very fluffy. Add in egg, baking powder, salt, and vanilla. Beat well. Stir in flour just until mixed. Form dough into two rolls about 2 inches in diameter. Wrap well with plastic wrap and freeze for at least 12 hours, or up to 2 months.

To make cookies:
Heat oven to 375°. Let dough defrost for about 15-20 minutes. Slice dough into 1/4 inch slices. Place on greased cookie sheet. Top each cookie with 1 T. mincemeat. Top with another cookie slice. Seal edges using a fork. Cut two or three slits in top crust. Bake for 10 - 12 minutes, until lightly browned on edges. Let cool before eating.

One cookie recipe makes about 3 dozen cookies and uses about 1 pint of green tomato mincemeat.