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
HERB AND GREEN TOMATO SALSA
Steps:
- Combine all ingredients in a bowl.
- Combine all ingredients. Set aside to let the flavors develop for 1 hour or enjoy right away.
Nutrition Facts : Calories 335 kcal, Carbohydrate 9 g, Protein 8 g, Fat 30 g, SaturatedFat 3 g, Sodium 6 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
GREEN TOMATO SALSA
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
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 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
ROASTED GREEN TOMATO SALSA
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
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
VEGETARIAN GREEN TOMATO SALSA
Make and share this Vegetarian Green Tomato Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a blender or food processor.
GREEN TOMATO SALSA
This is actually my friend's mom's recipe. But I have made it three years in a row now and canned hundred's of jars. We usually have a bumper tomato crop and are able to pick green tomatoes from the garden. If they are on the small side use two for each one large tomato listed in the recipe. I usually pick one day and do six batches at once and can them well into the night. Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a "V" and put it on top of your element under the pot I know sounds weird but it works! Cooking time does not include canning time.
Provided by Ladymedic
Categories Sauces
Time 2h
Yield 12 quarts, 48 serving(s)
Number Of Ingredients 12
Steps:
- Chop all tomatoes into small pieces, throw into a large stock pot.
- I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.
- Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
- Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
- Prepare your jars for canning. Heat jars and lids.
- Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
- Process in a hot water bath for fifteen minutes.
- Remove to the counter to cool.
Nutrition Facts : Calories 31.6, Fat 0.2, Sodium 502.2, Carbohydrate 7.2, Fiber 1.5, Sugar 4, Protein 1.3
GARDEN VEG SALSA
We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.
Nutrition Facts :
GREEN (WHEN RIPE) TOMATO SALSA
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
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
GREEN TOMATO SALSA
This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.
Provided by Molly O'Neill
Categories easy, side dish
Time P4DT45m
Yield Four servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 320 milligrams, Sugar 20 grams
FRESH GREEN TOMATO SALSA
Make and share this Fresh Green Tomato Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 23.5, Fat 0.2, Sodium 397.4, Carbohydrate 5.5, Fiber 1.2, Sugar 3.4, Protein 1.1
FRESH TOMATO AND GREEN APPLE SALSA
Fresh, light, and packed with flavor, this salsa is always a hit. Leftovers are great on grilled meat, or in a cold cut sandwich.
Provided by simplekm
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 3h20m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 29 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.9 g, Sodium 178.4 mg, Sugar 4 g
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- 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.
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