Green Tomato Salsa

It's early autumn in Perth and days are still warm.  The last of the tomatoes dangling from their tired looking vines are not likely to ripe.  In the past, I have turned them into chutney but this year, I thought I'd try a new recipe and ended up with some delicious green tomato salsa.  It's tangy with a hint of spice, perfect as a dip for tortilla chips, a condiment on tacos, or a topping for grilled meat.  I have written the recipe for a kilogram (2lb 4oz) of green tomatoes, some of which I enjoyed and the rest jarred for friends.   You can scale down and make just a small amount depending on how many green tomatoes you come across.

Makes about 4 cups of salsa

INGREDIENTS

• 1 kg / 2lb 4oz green (unripe) tomatoes, chopped
• 3 onions, finely chopped (about 2 cups)
• 2 green jalapeño chillies, finely chopped
• 2 red capsicums, finely chopped, (about 1 cup)
• 3 garlic cloves, finely chopped
• ½ cup fresh coriander, chopped
• ½ cup lime juice
• ¼ cup apple cider vinegar
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon sugar
• 2 teaspoons salt
• 1 teaspoon black pepper

METHOD

1. Wash 4 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used. 
2. Place all ingredients in a large pot and mix well.
3. Bring to the boil on medium high heat, then reduce heat to low and simmer for about 20 minutes, stirring occasionally.  The salsa is ready when the vegetables are softened but still have some texture.
4. Turn up the heat and boil the salsa for 5 minutes.
5. Spoon the salsa mixture immediately into the warm sterilised jars, filling right to the top, then press gently down with a spoon, leaving 1cm / ½" headspace. 
6. Wipe jar edges clean and seal the jars with lids while the salsa is hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
7. Label and date each jar.  Allow 24 hours infusing time for the salsa to develop flavour before using.
8. Store sealed jars in the fridge for up to 3 weeks.  Once opened, use within a few days.