Fresh Tomato And Green Apple Salsa Recipes

GARDEN SALSA

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

TOMATILLO OR GREEN TOMATO APPLE SALSA

Steps:

• Prepare jars for canning.
• In a large pot combine all ingredients except for the granules.
• bring to a boil and simmer uncovered for 15 minutes.
• Place 1/8 teaspoon of the granules in each pint if using.
• Ladle into hot sterlized jars leaving 1/2 inch head space.
• Wipe rims and top with lids.
• Process for 10 minutes in a hot water bath covered by at least 1 inch of water.
• Remove jars a leave in a draft free spot for 24 hours.
• Lable and store in a pantry fo up to 1 year.

FRESH GREEN TOMATO SALSA

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.

FRESH APPLE SALSA

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

APPLE-TOMATO SALSA

Steps:

• Combine all of the ingredients in a large stainless or enamel saucepan.
• Bring to a boil stirring constantly to prevent scorching.
• Boil gently for 10 minutes.
• Ladle into clean hot jars, wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

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 (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.

FRESH TOMATO AND GREEN APPLE SALSA

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.