Chef Tammy Brawley recently put together a bright and tangy green tomato salsa on Real Virginia, the weekly television program produced by Virginia Farm Bureau.
Green Tomato Salsa
2 cups chopped green tomatoes (a little red is okay)
Half a purple onion, diced
½ cup cilantro, finely chopped
3 tablespoons minced garlic
3 tablespoons lime juice
2 tablespoons candied jalapeños
1 tablespoon kosher salt
Combine all ingredients and stir together. Serve alongside tortilla chips.
Candied Jalapeños
*Note: This recipe also works wonderfully as a hot honey.
1.5 pounds jalapeños (or a mix of your favorite hot peppers)
1 cup apple cider vinegar
3 cups sugar
1 teaspoon garlic powder (whole peeled garlic cloves can also be added)
¼ teaspoon ground turmeric
¼ teaspoon celery seed
Begin by slicing the peppers into rounds about ¼-inch thick and set them to the side.
In a saucepan, combine all remaining ingredients. Bring the mixture to a boil, then lower the heat and let it simmer for around 5 minutes.
Add the sliced peppers to the saucepan and bring everything back to a boil. Reduce the heat once more and simmer for an additional 5 minutes.
With a slotted spoon, carefully transfer the peppers into a jar.
Allow the remaining syrup to boil for 5 to 6 minutes, then pour it over the peppers in the jar.
Store in the refrigerator for one to two weeks, or even longer if desired.
