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Green Tomato Recipes

Green Tomato Recipes - salsa recipe

Looking for the best Green Tomato Recipes? Here are some of our favorites below, we like spicy, if you can tell. It seems that every year we have more green tomatoes than red at the end of the season. The frost looms and we frantically pick all the unripe green heirloom tomatoes hoping they'll quickly ripen to red. And, some do, but many of the less ripe ones stay green for a long time and never quite ripe. And, if they do change color, they don't taste anywhere near as good as one that ripened in the garden.

So, we discovered that embracing them as green tomatoes is the way to go! These Green Tomato Recipes below are delicious and a way that you can use the freshly picked green tomatoes for canning or freezing and eating all winter long!



A fantastic use of unripe, green tomatoes that you pick before the first frost of winter. Better than waiting for them to ripen! Plus, you can use all your homegrown chiles and hot peppers as well – add as much as you like! This makes for a great sauce for enchiladas or burritos. 

We core the tomatoes, cut off the stems of the peppers, then in batches, we throw the tomatoes and peppers along with the salt, pepper, garlic and cilantro in our food processor and blend until fairly smooth. Cook in large saucepan to thicken. You can add the chopped onions after pureeing and also cooking if desired (if using raw, we like to rinse and then soak chopped onions in cold water for 15 minutes to reduce bitterness). You can also Can this salsa in jars for long term storage, or you can also eat immediately.  Here's directions for canning this Green Tomato Salsa »


Spicy Fried Green Tomatoes Recipe



This spicy version of the classic Fried Green Tomatoes recipe is a great way to enjoy your unripe green tomatoes as a delicacy! You will want to start eating these all the time once you try them! 


• 4+ medium green tomatoes (we love to use green heirloom tomatoes!)
• 1 egg
• 1/2 cup milk or buttermilk
• 1/2 cup flour
• 1/2 cup cornmeal
• 1 tsp of homemade hot pepper flakes 
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• pinch ground cayenne pepper
• Sunflower oil or other high heat oil, for high heat frying
• sea salt or salt


First, slice your tomatoes into .25" inch thick rounds. Discard ends into compost.

Then make the breading by whisking the egg and milk/buttermilk together in a shallow dish such as a pie pan. Fill two other shallow dishes with the half of the flour in one and the other half of the flower and the cornmeal, salt and pepper in the other dish / pie pan.
Heat a cast iron frying pan on the stovemedium-high heat with 1/4" of Sunflower oil.

Then dredge the tomato slices in the flour to coat, shaking off the excess, then dip in egg mixture and lastly coat it with the cornmeal mixture and put into the frying pan. Repeat, until the pan is filled (leave enough room to keep tomatoes from touching) storing any extra tomatoes that don't fit in the pan on a plate on the side, frying them in batches.

Have another plate or cookie sheet ready with paper towel lining and fry the slices until golden brown, turning once. Place on paper towel lined plate/sheet to soak up any excess oil, and enjoy! 




4 cups green tomatoes (cut into small chunks)
3 cups apples (diced)
1 tsp ginger powder 
1 oz cut garlic (4 cloves)
1/2 cup raisins
3/4 cup brown sugar
3/4 cup cider vinegar
1 tsp cinnamon
1/2 tsp nutmeg

Simmer for 1 hour, then stir in a quarter cup of sliced almonds. Let cool and store in fridge, it is great served alongside grilled meats like chicken, or used as a relish for hot dogs, or topped on crackers with a little cream cheese. You could make a spicy variation of this and add some green chiles or hot peppers to the mix!