Green When Ripe Tomato Salsa Recipes

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GREEN (UN-RIPE) TOMATO SALSA FOR CANNING



Green (Un-Ripe) Tomato Salsa for Canning image

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

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

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.

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

GREEN (WHEN RIPE) TOMATO SALSA



Green (When Ripe) Tomato Salsa image

This salsa is for tomatoes that are green when ripe. These tomatoes are tangy, spicy & sweet - all at once. One of the tastiest full sized green when ripe maters is Aunt Ruby's German Green. These are not your end of season leftovers. These maters rock! Do not use unripe tomatoes for this recipe - when eaten raw they'll give you a tummyache!

Provided by Busters friend

Categories     Sauces

Time 18m

Yield 2 1/2 cups

Number Of Ingredients 9

2 cups green tomatoes (cored, seeded and cut into 1/4-inch dice)
1/2 cup red onion, cut into 1/4-inch dice
2 teaspoons garlic, chopped
1 jalapeno pepper, stemmed, seeded and minced
3 -6 teaspoons lime juice
2 tablespoons cilantro leaves, finely chopped
1/8 teaspoon cumin, ground
salt, to taste
black pepper, Freshly ground, to taste

Steps:

  • Combine the green tomato(es), red onion, garlic and jalapeño pepper to taste, lime juice and chopped cilantro in a medium bowl.
  • Season with the cumin and salt and pepper to taste.
  • Cover and keep at room temperature for an hour or two before serving.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 53.7, Fat 0.4, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 12.2, Fiber 2.3, Sugar 7.5, Protein 2.3

CRUNCHY FRIED GREEN TOMATOES WITH FRESH TOMATO SALSA



Crunchy Fried Green Tomatoes with Fresh Tomato Salsa image

Categories     Tomato     Appetizer     Fry     Fourth of July     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a first course

Number Of Ingredients 11

2 pounds green (unripe) tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil
Accompaniment: fresh tomato salsa

Steps:

  • Preheat oven to 375°F.
  • Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl whisk together flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and milk. In a third shallow bowl coarsely crush cornflakes with hands.
  • Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them to adhere, and arrange slices in one layer on a baking sheet.
  • In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let cornflakes burn.) Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in one layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes.
  • Serve tomatoes topped with salsa.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING RECIPE - (4/5)



Green (Un-Ripe) Tomato Salsa for Canning Recipe - (4/5) image

Provided by HazyWaters

Number Of Ingredients 14

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

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.

ROASTED GREEN TOMATO SALSA



Roasted Green Tomato Salsa image

My sister inspired me to make a green salsa similar to how you would make one by roasting tomatillos, but using all green tomatoes instead. This is a tangy and fresh tasting salsa using fresh lime juice and cilantro. Change the peppers and spices to your liking! Serve with tortilla chips or as a topping for chicken or fish.

Provided by Tammy Lynn

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

Time 40m

Yield 32

Number Of Ingredients 11

1 pound green tomatoes, cored and cut into chunks
1 medium yellow onion, cut into chunks
2 medium jalapeno peppers, cut in half lengthwise and seeded
½ large green bell pepper, top and seeds removed
3 cloves garlic
1 tablespoon olive oil
¾ cup fresh cilantro
2 tablespoons lime juice
1 teaspoon kosher salt
½ teaspoon ground cumin
ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
  • Place green tomatoes, onion, jalapeno peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
  • Bake in the preheated oven until vegetables start to char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
  • Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill until serving.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 1.4 g, Fat 0.5 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 62.7 mg, Sugar 0.8 g

GREEN TOMATO SALSA



Green Tomato Salsa image

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

1 medium green pepper
1 serrano pepper
5 medium green tomatoes or 5 large tomatillos, husked
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup lime juice
2 tablespoons olive oil
4 teaspoons agave nectar
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
3 tablespoons fresh cilantro leaves
1 medium ripe avocado, peeled, pitted and quartered
Tortilla chips

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

GREEN TOMATO SALSA



Green Tomato Salsa image

This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 4 cups

Number Of Ingredients 9

1 poblano chile
2 pounds (about 6 medium) green tomatoes, seeded and finely chopped
1 small or 1/2 large Vidalia or other sweet onion, finely chopped
1 medium cucumber, peeled, seeded, and finely chopped
4 scallions, sliced thinly crosswise
2 tablespoons freshly squeezed lime juice (about 2 limes)
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped fresh cilantro
Coarse salt and freshly ground pepper

Steps:

  • Roast chile directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens. Transfer to a bowl; cover with plastic. Let stand until cool enough to handle. Peel off skin; discard stem and seeds. Finely chop chile, and place in a medium bowl.
  • Add tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in refrigerator up to 3 days.

RED AND GREEN TOMATO SALSA



Red and Green Tomato Salsa image

Categories     Condiment/Spread     Onion     Tomato     No-Cook     Tomatillo     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

1/2 pound green tomatoes or fresh tomatillos
1 pound vine-ripened tomatoes, chopped fine (about 2 1/2 cups)
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons salt

Steps:

  • If using tomatillos, discard outer husks and rinse tomatillos under warm water.
  • Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.

FRIED GREEN TOMATOES WITH RIPE TOMATO SALSA



Fried green tomatoes with ripe tomato salsa image

Use up unripe green tomatoes as well as ripe fruit from your tomato plants with this simple, healthy recipe

Provided by Celia Brooks Brown

Categories     Canapes, Dinner, Starter

Time 35m

Number Of Ingredients 10

4 tbsp plain flour
200g polenta
2 eggs
4 large green tomatoes , about 500g/1lb 2oz, sliced 1cm thick
vegetable oil , for frying
1 large or 2-3 medium ripe tomatoes , finely chopped
2 spring onions , finely chopped
handful mint leaves, finely chopped
1 green chilli , deseeded, finely chopped
2 tbsp lime juice

Steps:

  • Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
  • Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
  • To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.

Nutrition Facts : Calories 384 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.16 milligram of sodium

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