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Tuesday, August 26, 2008

Green Tomato and Olive Salsa



a day behind, but....

Making-it-from-scratch Monday

I bought something similar to this last year at Wal-Mart and we took it camping. I really enjoyed it, so I canned a bunch of my own version when the tomatoes had to be brought in green to keep them from frost. It's really good if you like salty/tangy things like tomatoes and olives. Great with multi-grain chips (hefty enough for a bulky salsa).

Green Tomato and Olive Salsa
8 large green tomatoes
1 large jar salad olives (you're gonna chop them up anyway- why pay more for fancy stuffed?)
2 tbsp. granulated garlic
2 tbsp. olive oil
3 habanero peppers (optional)
large white onion

Wash and core tomatoes. Quarter and process in food chopper until diced fine. Pour into a large bowl. Drain olive liquid into bowl and then process olives the same as tomatoes. Dump in bowl. Repeat with onion (and peppers if adding). Add garlic and oil to bowl and stir until well mixed.

2 comments:

laurie said...

yum, I wish I would have had this last year when I had hundreds of green tomatoes at frost time. This will be saved!!

Praying for you and your family. Hugs.

Bugtheteacher said...

I wonder if this would work with black olives ( I really don't like green one) also did you pressure can them or use the hot water bath. Please this just looks good and I hate wasting the green tomatoes at the end of the summer. If you could let me know how long you either pressure canned them or put them in the bath. Thanks