Red And Green Tomato Salsa Food

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

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

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.

GREEN TOMATO SALSA

Steps:

• 1. Place all ingredients in a food processor (any order you want) and let fly. Your end result should not be pureed smooth, it should be lumpy and chunky.
• 2. Since most food processors wont handle that much at once, just do the ingredients as much as you can, then mix together by hand in a bowl.
• 3. The salsa should be allowed to "sit" in the refrigertor for at least 24 hours before you use it so the flavors can meld best.
• 4. After the 24 hour "sitting" you can freeze as much of this as you want, and it thaws beautifully!

RED PEPPER & TOMATO SALSA

Steps:

• Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

RED TOMATO SALSA

Steps:

• Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender
• Add the remaining ingredients except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

OVEN ROASTED GREEN TOMATOES (+OUR BEST GREEN TOMATO RECIPES)

Steps:

• Put tomato slices in a glass casserole dish.
• Drizzle oil over the tomato slices, then add the sea salt and black pepper.
• Sprinkle on bread crumbs or cornmeal.
• Roast for 1.5 hours in a 250° oven.

ZINGY GREEN TOMATO SALSA

Steps:

• Before you get started with chopping all ingredients, be sure to wash and sterilize your canning jars. Also prepare your water bath canner for the filled jars.
• Combine chopped tomatoes, peppers, onion, garlic and apple cider vinegar in a stock pot and bring to a boil. Then add the rest of the ingredients. Chop vegetables as finely, or as chunky, as you like your salsa.
• Simmer for 15 minutes, then ladle hot salsa into jars, leaving 1/2 inch headspace. Let out as many air bubbles as possible and put the lids on each jar.
• Process jars in a water bath canner for 20 minutes, making sure to adjust for altitude.
• Remove jars with a jar lifter and allow them to slowly come to room temperature. Make sure that all lids have sealed.

RED AND GREEN SALSA

Steps:

• Preheat oven to 450°F.
• Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
• Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
• Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.

10-MINUTE CHERRY TOMATO SALSA

Steps:

• Roughly chop the onion and add to the bowl of a food processor or mini chopper along with the jalapeño pepper, and garlic cloves. Pulse until the contents are finely diced.
• Add the cherry tomatoes and pulse until the salsa is the consistency you desire - I like mine a bit chunky.
• If using, add the cilantro and pulse one or two more times.
• Strain the salsa through a mesh strainer to remove the excess juices.
• Add the salsa to a bowl and add the lime, salt, and black pepper. Taste and adjust the amount of lime and salt to your liking.
• Serve immediately (or chill first if you prefer) with tortilla chips.

ROASTED GREEN TOMATO SALSA

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.

RED AND GREEN TOMATO SALSA

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.

GREEN SALSA

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
• ON THE DAY Quarter and deseed the pepper and tomatoes, trim the spring onions, then finely chop with the chilli and coriander. Keep chopping until fine, mixing as you go. Scrape into a nice bowl, add 2 tablespoons of extra virgin olive oil, squeeze over the lime juice, then season to perfection, tasting and tweaking. Cover and refrigerate until needed. Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Red cabbage and Roasted pineapple & hot red pepper sauce.

EASY TOMATO SALSA

Steps:

• Combine the tomatoes, onion, coriander and chilli in a bowl.
• Squeeze over the lime or lemon juice and season with salt. Mix to combine.