We had about 40 pounds of green tomatoes from the garden at the end of the season. In the past I have often let them ripen (slowly) on counters, etc. Taking over the house and being in the way. This year I decided not to do that, I couldn’t handle the coverage of every horizontal surface in the house with tomatoes.
What to do with all the tomatoes, we couldn’t let them go to waste, enter Green Tomato Relish and Green Tomato Salsa. I wasn’t sure about using green tomatoes, they aren’t sweet like a red tomato. I have to say the Green Tomato Relish is delish. The salsa is okay. Not as good as the salsa I made earlier this summer.
The spices and add ons in this recipe were very fall looking. And now the relish is ready to be served up with our pork and chicken. Last night we had one of our ham steaks, so delicious!
Come to the farm for your Chicken and Pork needs! We have you covered!
We get almost no green tomatoes! The season lasts so long, and cools so slowly, that by the time the plants get frosted or removed (to be replaced with cool season vegetables), there are only a few fruits left. Those that do not ripen, if there are any at all, are not sufficient for even a two pints of pickled tomatoes.
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This is the first year I didn’t try to ripen them off in the house. There were just so many, I didn’t have room or energy for that! Lucky you to have almost all of them turn red!
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