Canned Green Tomatoes With Spices Recipes

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SPICY GREEN TOMATO SALSA



Spicy Green Tomato Salsa image

A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.

Provided by Tammy Huguenin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 30m

Yield 40

Number Of Ingredients 12

12 ½ cups chopped green tomatoes
2 onions, chopped
4 jalapeno peppers, sliced into 1/2-inch-thick rings
4 serrano peppers, sliced into 1/2-inch-thick rings
1 red bell pepper, cut into chunks
1 cup chopped fresh cilantro
¼ cup raw sugar
3 tablespoons minced garlic
2 ½ tablespoons chopped fresh oregano
1 tablespoon cayenne pepper
6 limes, juiced, divided
1 tablespoon apple cider vinegar

Steps:

  • Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
  • Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
  • Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

Nutrition Facts : Calories 27 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1 g, Protein 1 g, Sodium 9.3 mg, Sugar 4.2 g

CANNED GREEN TOMATOES WITH SPICES



Canned Green Tomatoes With Spices image

Vintage recipe for(1) peck, that is 30# this recipe for approximatley 15# of green tomatoes.Uses:Drain and bread tomatoes for frying;puree for green tomato ketchup, chop for fresh relish.I usually add piementos if I am going to chop for relish and more sugar. If you have a large crock use for a 24 hour period.

Provided by Montana Heart Song

Categories     Onions

Time 1h20m

Yield 7-8 pints, 32 serving(s)

Number Of Ingredients 12

15 lbs green tomatoes, washed, sliced
4 white onions, sliced
2 tablespoons salt
6 cups white vinegar
2 cups sugar or 2 cups Splenda granular, plus
1 cup water
2 teaspoons allspice
4 teaspoons dry mustard
1 teaspoon clove
2 teaspoons celery seeds
1 teaspoon ground ginger
1/2 cup brown sugar or 1/2 cup Splenda brown sugar blend

Steps:

  • Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers. Place in crock or large stockpot.
  • for 24 hours.
  • The next day drain off juice. Throw away.
  • In stockpot add vinegar,sugar,allspice, dry mustard, cloves, celery seed, ginger and brown sugar. Stir with a wooden spoon, bring to a slow boil.
  • Pack tomatoes in sterilized wide mouth pints or quarts. Pack onions if you like.
  • The guideline is usually 2 tomatoes per pint jar. But this depends on the size of your tomatoes.
  • Pour vinegar spice mixture over tomatoes, wipe rim of jar, hot seal and ring tight. It is ok to add a little water to vinegar mixture if you run a little short.
  • Put in water bath canner, process 20 minutes. Take out, place on towelled counter,out of drafts and all should seal.
  • 24 hour period is included in prep time.
  • With this recipe you can have fried green tomatoes in the winter! If that is going to be your use.cut the tomatoes a little thick.

Nutrition Facts : Calories 127.8, Fat 0.6, SaturatedFat 0.1, Sodium 468.3, Carbohydrate 28.7, Fiber 2.7, Sugar 25.1, Protein 2.8

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