Recipes of the Week: Salsa Verde and Roasted Tomato Compote / Salsa

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The following Salsa Verde and Roasted Tomato Compote/ Salsa recipes are from blog reader Mrs. Alaska.

Mrs. Alaska’s Intro:
“As readers may imagine, an Alaskan gardener harvests a lot of green tomatoes at the end of the season. Some I store indoors in paper bags and cardboard boxes to ripen.  Some of the green ones I use right away in a favorite seasonal treat. Both recipes are variations from Ball’s Complete Book of Home Preserving. Both recipes are versatile.  Feel free to substitute alternative ingredients if you lack something.”

SALSA VERDE

Quantity:  3 pints
Ingredients
  • 7 cups chopped green tomatoes
  • 2 cups chopped onion
  • 5 – 10 hot peppers (like jalapeno), or mild, if preferred
  • ½ cup lemon or lime juice or vinegar
  • Include the zest (colored part of rind)
  • ½ cup cilantro leaves (or substitute celery or parsley leaves)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
Directions
  1. Chop the tomatoes, onions, jalapenos, cilantro, and garlic.  (If using dry peppers, soak for 30 minutes, first.  If using jarred or canned peppers, estimate a similar quantity).
  2. Dump everything in a food processor.
  3. Add the citrus juice and/or vinegar.
  4. Blend to a chunky or thin texture, as desired.
  5. Refrigerate, give away, or can to be shelf stable.
This has a nice, bright flavor.  Tasty with fish, chicken, rice, or potatoes.

ROASTED TOMATO COMPOTE or SALSA

Quantity:  4 pints
Ingredients
  • 3 lbs red tomatoes, thickly sliced
  • 2 small – medium onions, chopped
  • 14 peppers, sweet, hot, or combined, to taste
  • 1 head of garlic, separated into cloves
  • 2 tsp honey or sugar
  • 1 tsp salt
  • ¼ + cup water OR
  • ¼ + cup vinegar
  • A drizzle of olive oil
Directions
  1. Preheat oven to 450 or broiler setting.
  2. Drizzle the sliced or chopped vegetables with a little olive oil and then spread out one layer thick in one or more roasting pans.
  3. Depending on the size of your pieces, roast for 10 – 20 minutes.
  4. Cool.  Pour the soft vegetables into a food processor.  Blend with a bit more olive oil.  Add water to thickness desired.
  5. Blend again.
  6. Serve it as a thick compote with chicken or pork, or spread it on pizza dough (my preferred use).
    Or thin it with vinegar as a salsa. The flavor is darker and sweeter than a raw tomato salsa

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!