![]() Prepare water-bath canner, and enough jars and lids to can 6 8-ounce jars or 3 pints of salsa.This recipe has been adapted from a tested Salsa Verde recipe in the Ball Complete Book of Home Preserving. Give it a try and leave a comment about your ![]() This recipe makes 3 cups of salsa, but if you have a bumperĬrop of unripened tomatoes, I’ve also provided instructions for canning aĭouble batch of Green Tomato and Lime Salsa. No green tomatoes? You can substitute tomatillos for green It’s an instant hit whenever I bring a jar with a bag of tortilla chips to a party. This salsa recipe pares the brightness of lime juice and the earthy flavor of cumin to create a salsa like no other. Yes, I’m admitting that I’ve gotten so accustomed to harvesting baskets of green tomatoes, that I look forward to making my green salsa each year. Once I discovered this recipe for Green Tomato and Lime Salsa, I stopped wishing for a longer growing season. If you’re like me and have a lot of unripened tomatoes, I’ve got the recipe for you. (Or stop trying to grow tomatoes all together, which is just no fun.) My new philosophy on growing tomatoes at high elevations - if I can’t grow ripened tomatoes, then I’ll learn how to enjoy the green ones. Is lovingly nestled into a water-filled cocoon (Wall-of-Water) that holds heatĪround the plants during cool nights. I buy mature starts to give my plants extra growing My Master Gardener friends have tips to increase the odds ofĬultivars that mature quickly, like Early Girl tomatoes. That’s not nearly enough time to grow a decent, ripened tomato…and yet I ![]() Spring frost to the first freeze of the fall. My growing season in Steamboat Springs, Colorado averages 58 days from the last I know, high elevation gardeners like me are crazy to plant Here we go again – the first freeze of the fall on it’s wayĪnd I’m bundled in my parka and bedroom slippers frantically picking firm, ![]()
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