This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Green Tomato Salsa

2 cups chopped green tomatoes (a little red is ok)
half purple onion, diced
½ cup cilantro, finely chopped
3 tablespoons garlic, minced
3 tablespoons lime juice
2 tablespoons *candied jalapenos
1 tablespoon kosher salt

Mix all ingredients together, and serve with tortilla chips.

Candied Jalapenos
*also makes a fabulous hot honey

1.5 pounds jalapenos (or mix with other hot peppers)
1 cup apple cider vinegar
3 cups sugar
1 teaspoon garlic powder (I like to also use small, peeled whole garlic cloves)
¼ teaspoon ground turmeric
¼ teaspoon celery seed

Slice peppers into ¼” thick rounds and set aside.

Combine other ingredients in a saucepan. Bring to a boil and reduce heat to a simmer for about 5 minutes.

Add peppers and return to a boil, then again reduce to a simmer for another 5 minutes.

Using a slotted spoon, remove peppers and place in a jar.

Boil remaining syrup for 5-6 minutes, then add to peppers.

Refrigerate for 1-2 weeks, or longer.