Week of October 3rd-7th 2016
• 7 cups cored green tomatoes
• 2 cups chopped onion
• 3 cloves garlic
• 1/2 cup cilantro
• 1/2 cup lime juice
• 1 tsp unrefined salt
• 1-2 Jalepeno peppers seeded (more if you like more spice!)
• unrefined sugar (optional)
After coring the green tomatoes, chop them into chunks. Place the green tomatoes into a food processor and pulse until chopped fine. Pour the green tomatoes into a large soup pot. Place the onion, garlic, and jalapeno peppers in the food processor. Pulse until chopped fine. Pour into the soup pot with the green tomatoes. Pour the lime juice into the soup pot and stir. Heat to boiling and then simmer for 5-10 minutes. When making a big batch, you may need to simmer it longer to make sure everything is heated through. Place the cilantro in the food processor and pulse until chopped fine. Stir into the salsa mixture in the soup pot. Mix in salt to taste. If the salsa is too bitter and tart for your taste, add a little sugar to sweeten it up.