Green Tomato Hot Sauce
Green tomatoes are tart and leafy in flavour. They are the special treat for the impatient! Not a variety, but simply and unripe tomato.
Green tomatoes are available at the begining of tomato season and the very end. Get your hands on some and make this zinging hot sauce. Bring it out for tacos, burgers, grilled fish or an avocado and black bean salad.
Makes approx 1 litre
800g - 1 kg chopped green tomatoes
2 limes or 1 lemon zested and juiced
50g-150g long green chillies (add more if your chillies are mild or if you want more heat)
1 cup apple cider vinegar
3 tablespoons sugar
1 tablespoon salt
35g ginger grated
2 garlic cloves minced or grated
You could also add coriander roots, shallots or spring onions when blending.
Roughly chop chillies, zest and juice limes and grate or mince ginger and garlic.
Put into a food processor and blend to paste, then with the motor running slowly pour in the lime juice to form a juicy paste.
Add in half the chopped green tomatoes and blitz until smooth and then add the other half and blend again to form a smooth paste.
Pour paste into a medium sized saucepan. Add vinegar, salt and sugar, stir to dissolve then bring to simmering point. Simmer for 15 -20 minutes until you have a thick sauce like consistency.
To sterilize your bottle: give the bottles and lids a hot soapy wash and a good rinse or put them through the dishwasher. Put jars into a low oven (110 degrees) for 15 minutes. Boil the lids for 5 minutes in a small saucepan, then let air dry.
Pour into clean bottles and store in the fridge for up to 8 weeks.
OR you can heat process for 15 minutes and then store in a cool dark place for up to a year. The sauce may split in the bottle, just shake to combine.
Once open store in the fridge and use within a few months.