Fresh Tomato And Green Apple Salsa Recipes

GARDEN SALSA

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

FRESH APPLE SALSA

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

SPICY GREEN TOMATO SALSA

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.

FRESH APPLE SALSA

Steps:

• Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.

APPLE-TOMATO SALSA

Steps:

• Combine all of the ingredients in a large stainless or enamel saucepan.
• Bring to a boil stirring constantly to prevent scorching.
• Boil gently for 10 minutes.
• Ladle into clean hot jars, wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

TOMATILLO OR GREEN TOMATO APPLE SALSA

Steps:

• Prepare jars for canning.
• In a large pot combine all ingredients except for the granules.
• bring to a boil and simmer uncovered for 15 minutes.
• Place 1/8 teaspoon of the granules in each pint if using.
• Ladle into hot sterlized jars leaving 1/2 inch head space.
• Wipe rims and top with lids.
• Process for 10 minutes in a hot water bath covered by at least 1 inch of water.
• Remove jars a leave in a draft free spot for 24 hours.
• Lable and store in a pantry fo up to 1 year.

FRESH TOMATO AND GREEN APPLE SALSA

Steps:

• Combine tomatoes, apples, cucumber, corn, bell pepper, green onion, red onion, cilantro, jalapeno chiles, vinegar, sugar, salt, and pepper in a bowl. Place in the refrigerator to marinate for at least 3 hours, or overnight. Serve cold.

GREEN TOMATO SALSA

Steps:

• Place the tomatoes in a large cast-iron skillet. Add the remaining ingredients except for the coriander. Cook over medium-low heat until thickened into a heavy paste, about 30 to 40 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced coriander and season to taste with additional salt and pepper.

GREEN TOMATO SALSA

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.

FRESH GREEN TOMATO SALSA

Steps:

• In a medium bowl, combine the green Ontario tomatoes with cucumber and the salt.
• Let stand for 1 hour, stirring occasionally.
• Drain well and place vegetables in a clean bowl.
• Add the onions, green pepper, jalapeno, cilantro and lime juice.
• Stir well.
• Spoon about half the mixture into the bowl of a food processor, and pulse until finely chopped and quite liquid, about 30 seconds.
• Spoon puree back in the bowl and chill.
• Serve with cold meat, crackers and cheese, tortilla chips.

GREEN APPLE SALSA - THE WORLD'S GREATEST - BY FAR

Steps:

• Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
• If you are feeling ambitious, use some of the zest as well.
• Add the honey and mix until uniform, set aside.
• Peel, core and dice the apples to 5mm (0.2 inches) While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
• Peel and dice the onion to the same size as the apples, add this to the mix.
• Remove the stem and deseed the poblano. Dice to the same size as the others. Add to the mix.
• Finely chop the cilantro.
• Mix everything until uniform. If all goes well, it should have an eerie green color suitable for St. Patrick's day.
• Serve with chips or over lightly seasoned fish or pork.

FRESH TOMATO SALSA

Steps:

• Mix all ingredients in glass bowl.
• Cover and refrigerate for 1 hour.
• Serve with your favorite chip.