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.
LAYLA'S GREEN TOMATO SALSA VERDE
Great use for end-of-season green tomatoes.
Provided by Layla Bridges
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h35m
Yield 30
Number Of Ingredients 10
Steps:
- Combine green tomatoes, onions, green bell peppers, salsa mix, jalapeno peppers, garlic, cilantro, lime juice, and Worcestershire sauce in a large pot over medium-low heat. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 hours.
- Ladle hot tomato mixture into clean pint jars. Let cool to room temperature, about 1 hour. Seal and refrigerate.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.1 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.2 g, Sodium 326.2 mg, Sugar 4 g
SALSA VERDE MADE WITH GREEN TOMATOES
Make and share this Salsa Verde Made With Green Tomatoes recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 1h
Yield 15 1/2 pint jars
Number Of Ingredients 11
Steps:
- Prepare boiling water canner. Heat jars and lids in simmering water or dishwasher until ready for use. Set bands aside in hot water.
- Pulse garlic, chilies, onions, lime zest and lime meat in a food processor. Process till chunky smooth. Place in a large saucepan. Pulse the green tomatoes in food processor till chunky smooth add to the onion mixture.
- Bring to a boil. Stir in oregano, cumin, chipotle, cilantro, salt and pepper. Reduce heat and simmer 5 minutes.
- Ladle salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process salsa in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 60.3, Fat 0.5, SaturatedFat 0.1, Sodium 184.7, Carbohydrate 13.7, Fiber 2.9, Sugar 8.7, Protein 2.9
GREEN TOMATO SALSA VERDE
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 45m
Yield About 1 3/4 cups (more if thinned with water)
Number Of Ingredients 6
Steps:
- Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
- Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams
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
GREEN TOMATO VERDE WITH BRAISED CHICKEN AND GREEN TOMATO SALSA
In the fall, when the frost is threatening to make off with your last not-yet-ripe tomatoes, pick them like mad, then make this riff on pork chile verde. It's a great Sunday supper dish, chunky and stewlike and brimming with Swiss chard or whatever other fall greens you have on hand. You can serve this over rice or slurp it straight up as a stew. Shred the chicken, and the leftovers make a great enchilada filling. If you luck into a bumper crop of end-of-season green tomatoes, freeze them, 2 1/2 pounds to a bag, so they're ready to roll for green tomato verde throughout the winter. Vary the spiciness by reducing or increasing the amount of roasted chile peppers.
Provided by Scott Daigre, Jenn Garbee
Categories Cookstr Recipes
Number Of Ingredients 15
Steps:
- In a blender or food processor, puree 1 large tomato, roasted peppers, cilantro, and 1 cup of water. Set aside.
- Sprinkle the chicken generously with salt and black pepper. Heat the oil over medium-high heat in a large Dutch oven or heavy-bottomed stockpot. Add half the chicken and sauté on both sides, flipping once, until lightly browned, about 3 minutes per side. Transfer the chicken to a bowl and repeat with the remaining chicken. Set aside.
- Add the onion to the pot and sauté until just beginning to brown, about 4 minutes. Add the cumin and oregano, stir for 30 seconds, then add the puréed tomato-pepper mixture, scraping up any brown bits on the bottom of the pan. Add the remaining chopped tomatoes, garlic, salt, and black pepper. Return the chicken and any accumulated juices to the pot (push the chicken down into the sauce so it is well covered).
- Cover the pot and simmer until the chicken is tender, about 30 minutes. Add the greens and cook until just tender, about 5 minutes. Season with additional salt and black pepper to taste.
- To serve, place one chicken thigh in each serving dish with rice, if desired. Spoon the chile verde sauce over the chicken and serve with the green tomato salsa, sour cream, and reserved cilantro leaves.
GREEN TOMATO CHILI VERDE
This is a recipe I modified from a Ball Blue Book recipe. It's a great way to use up your green tomatoes! Adjust the number of peppers to your taste. Ten will give you medium heat.
Provided by Tess Geer
Categories Salsas
Time 45m
Number Of Ingredients 11
Steps:
- 1. Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
- 2. Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in sugar, cilantro, cumin, oregano, thyme and Gourmet Salt Blends salt. Reduce heat and simmer 5 minutes.
- 3. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles by running a spatula around the inside of the jar. Wipe rim with a damp paper towel. Place lids and bands and adjust until fit is fingertip tight.
- 4. Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.
ROASTED TOMATILLO OR GREEN TOMATO SALSA
Use up those garden tomatillos or green tomatoes with this easy & flavorful roasted salsa to preserve by canning or freezing.
Provided by Jami Boys
Categories Condiments
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
- Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
- Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids & 4 pint or 8 half-pint jars if planning to can (wash freezer-safe jars or containers for freezing, or use freezer baggies)
- Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-inch headspace for canning (you'll need a good 1+ inch headspace for freezing to account for expansion).
- To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
- To Freeze: let salsa cool and then transfer to clean freezer containers. Label and freeze for a year.
Nutrition Facts : ServingSize 1 /4 cup, Calories 22 kcal, Carbohydrate 4.7 g, Protein 0.7 g, Fat 0.4 g, Sodium 442 mg, Fiber 1.2 g, Sugar 1.4 g
ROASTED TOMATILLO SALSA
File this under tailgate food, because our choose-your-heat-level salsa is going to go faster than a wide receiver. Roasting the tomatillos mellows their acidity and adds a subtle sweetness.
Provided by Adam Dolge
Categories Healthy Salsa Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
- Rinse tomatillos under warm water and pat dry. Place the tomatillos, jalapeño(s) to taste and garlic on the prepared pan. Broil, flipping everything halfway through, until well charred, 8 to 10 minutes. Let cool for 5 minutes. Remove seeds from the jalapeño(s), if desired. Peel the garlic.
- Transfer the vegetables to a food processor. Add cilantro, lime juice and salt. Pulse until the salsa is blended, but still has a chunky texture. Stir in onion before serving.
Nutrition Facts : Calories 28 calories, Carbohydrate 5 g, Fat 1 g, Fiber 2 g, Protein 1 g, Sodium 131 mg, Sugar 3 g
ROASTED GREEN TOMATO SALSA
Roasted green tomato salsa is the delicious replica of our favorite Mexican restaurant's dish. This luxurious savory sauce just stops you for a moment. This is tastier than any store-bought salsa verde.
Provided by Sujatha Muralidhar
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Slice green tomatoes, onion into 1/2 inch thickness. Slit and deseed jalapeno.
- In a baking tray, arrange tomato, onion and jalapeno slices. And place peeled garlic pods.
- Bake it for 20 minutes or until the edges become brown.
- Allow it to cool down.
- In a blender, add these ingredients, lime juice, cilantro, and salt.
- Pulse it until it becomes chunky.
- Transfer to the serving bowl and serve with nachos.
Nutrition Facts : Calories 43 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 308 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
ROASTED GREEN TOMATO SALSA VERDE
Unripe green tomatoes take the place of tomatillos to make a bright, tangy salsa with a hint of heat.
Provided by Linda Ly
Categories Everyday Eats & Sweets
Time 30m
Number Of Ingredients 9
Steps:
- Slice the tomatoes in half lengthwise and place them in a baking dish.
- Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
- Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. Remove the tomatoes from the oven and set aside to slightly cool.
- Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
- Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.
Nutrition Facts : Calories 102 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup, Sodium 118 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SALSA VERDE: GREEN TOMATILLO SALSA
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
ROASTED GREEN TOMATO SALSA
When roasted, green, underripe tomatoes make a fantastic Verde style salsa perfect for enchiladas or snacking on with tortilla chips.
Provided by Tino Marie
Categories Snack
Time 30m
Number Of Ingredients 8
Steps:
- Preheat your oven to 450 degrees Fahrenheit. Alternatively, preheat your propane grill to 400 degrees Fahrenheit (on my propane grill, this is turning all three burners to medium heat).
- Cut the green tomatoes in half and remove the interior section around the stem. Then cut each half in half again to make quarters. Set the tomatoes, skin side down, on a baking sheet.
- Cut the onion in half, then roughly cut into large pieces. Halve the jalapenos and remove the seeds. Remove the stem from each garlic clove and leave them whole.
- Add the green tomatoes, onion, garlic, and jalapenos to the baking sheet.
- Drizzle the vegetables with one tablespoon of oil and stir to coat.
- Roast on the top shelf of your oven for 18-20 minutes. You should start to see some browning on the undersides before removing them from the oven. Alternatively, roast in your propane grill for 15-18 minutes. You should start to see some browning on the undersides of your veggies before they come off the grill.
- Add the roasted vegetables, 1 tablespoon lime juice, and 1/2 teaspoon of salt to your food processor and process for 30 seconds. Stop, remove the lid, and stir. Continue processing until you reach desired consistency. I like to pulse a few more times until it's smoother in consistency but still has some texture to it.
- Taste for seasoning and add more salt and/or lime juice, if desired.
- Refrigerate for at least an hour before serving to let the flavors meld.
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- Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor. If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender. I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.
- Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot. Add all other ingredients and mix well.
- Turn heat to high, once it starts to boil turn to medium/ low so it can simmer. Tomatoes will scorch if you don't stir them enough or if the temperature is too hot.
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4.8/5 (27)Total Time 50 minsCategory CondimentCalories 16 per serving
- Prepare your boiling water canner. Heat 8 half pint jars or 4 pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine the tomatoes, hot peppers, onion, garlic, and lime juice in a large saucepan. Bring to a boil, then stir in the cilantro, cumin, oregano, salt, and pepper. Reduce the heat and simmer for 5 minutes.
- Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle salsa into a hot jar leaving a 1/4 inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe jar rim.
- Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
GREEN TOMATO SALSA (TASTES LIKE SALSA VERDE!) – A COUPLE …
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5/5 (9)Total Time 15 minsCategory AppetizerCalories 30 per serving
- Peel the garlic. Peel and quarter the onion. Remove the seeds and ribs from the jalapeño (save the seeds for a hot salsa). If tomatoes are large, quarter them; otherwise leave them whole. (Ours were small so we left them whole.)
- Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Broil on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
- Transfer everything to a food processor or blender, except use only 1/2 of the jalapeño. Add the cilantro, kosher salt, and lime juice. Pulse until desired consistency is reached. Taste, and if you’d like it hotter add the other 1/2 of the jalapeño and/or some seeds. You may want to refrigerate until serving since the salsa will be warm from the roasting; or leave it at room temperature until serving.
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- Prepare a boiling water canner. Heat clean canning jars and lids in simmering water until ready for use. Set bands aside.
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- Bring to boil. Reduce heat and simmer for 30 minutes to 1 hour, depending on desired consistency.
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- Halve the green tomatoes and slice out the interior section around the stem (see the instructional image in my post), then cut in half again to make quarters. Lay out the tomatoes on a baking sheet lined with foil.
- Turn on the broiler in your oven and set the baking sheet on a top rack a few inches from the flames. Broil for about 5 minutes or until lightly browned. (If your oven does not have a broiler, use the hottest temperature your oven can reach and roast for 10 minutes or until lightly browned).
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