Tomato Green Chile Pineapple Preserves 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

TOMATO GREEN CHILE PINEAPPLE PRESERVES



Tomato Green Chile Pineapple Preserves image

Found this summery gem in the New Mexico State University Cooperative Extension Service Guide E-326 - Home Canned Sweet Spreads Made with Green Chile. http://aces.nmsu.edu/pubs/_e/E-326.pdf What a find for folks with tomatoes & peppers coming outta our ears! Will be adapting to our Mesilla Hybrid cayennes & brilliant yellow & orange cherry tomatoes that are producing like nothing we've ever seen to make a jam that will remind us of the sweetness & heat of summer. One use for this recipe is Recipe#388105 - Mmmmm, sounds sooo good when the weather is cold & wet!

Provided by Busters friend

Categories     Pineapple

Time 50m

Yield 6 1/2 pints

Number Of Ingredients 5

1 lb tomatoes, ripe slicing-type
20 ounces crushed pineapple in juice, not drained (1 can)
2 cups green chili peppers, frozen chopped, thawed and drained (mild, medium, or hot)
1 3/4 ounces dry pectin (1 package)
6 cups granulated sugar

Steps:

  • Wash tomatoes. Immerse tomatoes in boiling
  • water for 30 seconds. Remove and plunge into
  • cold water. Slip off skins.
  • Process peeled tomatoes in a food processor for 1 minute.
  • Combine pureed tomatoes, green chile, pineapple, and pectin in an
  • 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
  • constantly. Boil hard for 1 minute.
  • Remove from heat. Skim off foam if necessary. Ladle hot pre-
  • serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

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 PRESERVES



Green Tomato Preserves image

Someone in Recipe Request was looking for a recipe and in my efforts to help, realized that there were very few recipes for green tomato preserves. I have used this simple recipe for years and have won several blue ribbons at county fairs. Update 11/24/2007: I made this again for the first time in many years. After the review, I did toss in 1/8 cup to 1/4 cup crystallized ginger. It really adds a wonderful taste. I'm listing that as an optional ingredient. The yield was 6 cups and the cooking time was 2 hours. Enjoy!

Provided by PaulaG

Categories     Vegetable

Time 1h50m

Yield 2-3 pints

Number Of Ingredients 4

4 lbs green tomatoes
1 lemon, juice of
5 cups sugar
1/8 cup crystallized ginger to 1/4 cup crystallized ginger (optional)

Steps:

  • Wash the tomatoes, core and cut into chunks; place in a large canning kettle.
  • Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick.
  • Ladle into hot sterilized jars and process in water bath as recommended in your area.

Nutrition Facts : Calories 2149.7, Fat 1.8, SaturatedFat 0.2, Sodium 118.3, Carbohydrate 548.2, Fiber 10.1, Sugar 536.4, Protein 11

SWEET AND SOUR PORK WITH TOMATO GREEN CHILE PINEAPPLE PRESERVES



Sweet and Sour Pork With Tomato Green Chile Pineapple Preserves image

This recipe is a fantastic example of what can be done with Recipe#388177 . This recipe calls for 2 cups tomato green chile pineapple preserves that I was not able to enter under ingredients. This is goood eating when the weather gets cold.

Provided by Busters friend

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose flour
2 tablespoons cold water
1 cup pineapple chunk, drained
1/2 teaspoon salt
1 lb pork, cut into 3/4-inch cubes
1/2 green bell pepper, medium, cut into 1/2-inch cubes
1 egg, well beaten
2 tablespoons cornstarch

Steps:

  • Combine flour and salt in a flat dish. Dip pork
  • cubes into beaten egg, then in flour mixture, coat-
  • ing each piece thoroughly.
  • Fry pork cubes in hot oil until browned on all sides, about 6 to 8 min-
  • utes. Drain on paper towel; keep warm.
  • In deep non-stick skillet, bring preserves to a boil. Blend cornstarch with cold water in a small bowl; gradually stir into preserves. Continue cooking, stirring constantly, until mixture is thickened and bubbly.
  • Stir warm pork cubes, drained pineapple chunks,
  • and bell pepper into thickened sauce. Heat, stirring
  • constantly, until pork, pineapple, and pepper are
  • heated through.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 371.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 150.3, Sodium 376.9, Carbohydrate 26.1, Fiber 1.2, Sugar 9.5, Protein 36.8

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