Green Tomato Salsa Verde

My father in law always plants a few tomato plants every year in his yard and this year was no different.  But this year he has been plagued with blossom end rot and has only been able to harvest a few ripe tomatoes from them.  He has left the tomatoes to ripen on the vine, fall to the ground and rot.  When I was there yesterday I asked if it was ok if I harvested the remaining green tomatoes on the vines to use.  McKayla and I picked 12 3/4 pounds of green tomatoes off of those two plants!

So now I just need to use them up... the first thing I am making is a green tomato salsa verda.  Salsa verde is a traditional Mexican sauce made with tomatillos.  Tomatillos, although resembling green tomatoes are actually related to cape gooseberries.  My 2009 "Ball Blue Book guide to preserving" has a recipe for Tomatillo Salsa which along with the recipe for Green Tomato Salsa Verde at ModernComfortFood is how I came up with the following recipe:

Mild Green Tomato Salsa Verde:

4 pounds green tomatoes, cored and quartered
2 cups yellow onion, coarsely chopped
2 green jalapeño peppers, coarsely chopped
6 garlic cloves, peeled and coarsely chopped
2 teaspoons sea salt
1/2 teaspoon ground cumin
2 tablespoons olive oil
6 tablespoons water
1 teaspoon fresh lime zest
2 tablespoons fresh lime juice
2 teaspoon honey or sugar
2/3 cup loosely packed cilantro leaves, coarsely chopped

1. Combine the green tomatoes, onion, jalapeños, garlic, salt, cumin, olive oil, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for approximately 20-30 minutes, stirring occasionally, until tomatoes and onions are soft.
2. Stir in and simmer for an additional five minutes the lime zest, lime juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed.
3. Blend the mixture in the pot with a stick blender or spoon into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree.  Makes approximately two quarts of salsa.
4. Ladle into sterilized jars and process in a boiling water bath for 15 minutes.  Remove jars from the water and allow to cool on the counter.  Test tops for a good seal and refrigerate any that have not sealed properly and use within 2-3 weeks.

Other farm happenings today:
Our alpaca stud Novio bred our female Aberdeen this afternoon.  I will have to keep watch to see if she spits him off in the future.
Spotted a hummingbird in the marigolds in the greenhouse.