GREEN TOMATO SALSA
A delicious tangy salsa from green tomatoes
Provided by Healthy Canning
Categories Condiments
Time 1h35m
Number Of Ingredients 10
Steps:
- Wash the tomatoes. Blanch the tomatoes for about 60 seconds in boiling water, then plunge immediately into very cold water. Cut off and discard the peel. Chop. Measure to make up quantity specified in ingredients. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add to same pot.
- Add the lime juice.
- Bring to a boil.
- Add in the remaining ingredients.
- Lower heat and simmer for 3 minutes.
- Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jar for 20 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
Nutrition Facts : ServingSize 4 g, Calories 12 kcal, Carbohydrate 2.5 g, Protein 0.4 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Fiber 0.7 g, Sugar 1.1 g
GREEN (UN-RIPE) TOMATO SALSA FOR CANNING RECIPE - (4/5)
Provided by HazyWaters
Number Of Ingredients 14
Steps:
- 1. Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally. 2. To continue canning, bring salsa to a boil. 3. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot. 4, Process (boil) jars for 15 minutes. 5. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
CANNING GREEN TOMATO SALSA
Great for the end of summer garden harvest of unrippen green tomatoe. Serve with taco chips eat and enjoy. NurseJoanie
Provided by Joan H.
Categories Mexican
Time 4h
Yield 8 pints, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop the Cook the first 5 ingredients until tender and then Blend. Then add next 5 ingredients and bring boil then simmer for 20 minutes. Then Water bath for 20 minutes.
Nutrition Facts : Calories 258.9, Fat 1.8, SaturatedFat 0.3, Sodium 975.6, Carbohydrate 58.6, Fiber 9.9, Sugar 38, Protein 11.3
GREEN (UN-RIPE) TOMATO SALSA FOR CANNING
Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.
Provided by yogiclarebear
Categories Peppers
Time 1h30m
Yield 8 pints
Number Of Ingredients 14
Steps:
- Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
- To continue canning, bring salsa to a boil.
- Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
- Process (boil) jars for 15 minutes.
- Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
GREEN TOMATO SALSA
I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. -Vanessa Moon, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers Snacks
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
SPICY GREEN TOMATO SALSA
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
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
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