As fall moves in, here comes the frost! And it’s time to pull up any last plants from the garden and salvage what’s left! Some people don’t save their green tomatoes, (Whaaaat???), I know, right? But I always find uses for them. I would find it terribly sad to just pitch them! It’s not their fault that they got a late start. 😉
So before you use them for a couple a of fried green tomato sandwiches, then let them sit until they go bad and end up pitching them anyways, put them to great use all at once right on the spot!
This year, I tried a trick that my neighbor did, and boy did it work out like a dream! She didn’t drain hers and added cornstarch to thicken it, though, so I decided to drain mine and that worked out really well for me. Plus, I now have a bonus jar of some pretty incredible-tasting broth to use at a later time! 😉
You just add a little EVOO to your crock, cut everything up tossing it in, add a few seasonings, give it all a nice stir, dot the top with butter, and let it slow cook! I did mine for 5 hours on High, and that was perfect!
Then just use a slotted spoon to transfer your mixture into a colander placed over a bowl to drain, and run it through the ol’ food processor! Ladle into jars leaving headspace at the top, and just freeze. You don’t even have to can this one!
So easy-peasy it’s really ridiculous!!
And then save that broth in another jar to use in soups, stews, chilies, sauces, whatever you’d like!
So, if you’re staring at a basketful of green tomatoes that you didn’t have the heart to pitch, fantastic! This is probably the easiest recipe you can possibly make, and will have so many uses it’s endless! Enjoy as a dip with white corn tortilla chips, ladled over enchiladas or burritos, or use as a condiment or ingredient in a recipe!
So never pitch those green tomatoes! This Green Tomato Salsa Verde made in the Slow Cooker is just one of a million ways to get a lot of fantastic uses out them! And they make nice gifts, too. Hope you enjoy!!
*A link to my Green Tomato Jello Jams (Strawberry, Raspberry, Cherry, Pineapple, Black Cherry & Mango) that I made last year! Also easy and VERY good!!!
- 1 Tbl. olive oil
- 3 lbs. green tomatoes, quarter small ones, cut medium and large ones into 6ths and 8ths keeping equal sized pieces
- 1 lb. red and/or green cubanelle peppers, diced medium
- 1 large onion, coarse chopped
- 6 - 8 large fresh jalapeño peppers (for mild), halved, cleaned out, and chopped
- 1 Tbl. kosher salt
- 4 large cloves garlic, finely minced
- 1 Tbl. apple cider vinegar
- ¼ - ½ tsp. cumin, to taste
- ⅛ tsp. sugar
- 2 Tbl. butter, cut up
- Drizzle olive oil into bottom of large crock pot. Add rest of ingredients except butter. Toss gently to mix. Dot top with butter.
- Cook on High for 5 hours. Stir once halfway through cooking.
- Remove mixture with a slotted spoon into a colander placed over a large bowl. Let drain and save ALL juice! (*From bowl and crock).
- Process drained mixture in food processor in two batches until finely chopped, but not pureed.
- Spoon salsa verde into jars to within an inch of top. Place on lids and freeze. Freeze that juice as well. VERY good stuff to use in soups, stews, chilies and sauces!