Green Un Ripe Tomato Salsa For Canning Recipe 45 Recipes

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING RECIPE - (4/5)

Green (Un-Ripe) Tomato Salsa for Canning Recipe - (4/5) image

Provided by HazyWaters

Number Of Ingredients 14

Ingredients

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Steps:

1. Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally. 2. To continue canning, bring salsa to a boil. 3. 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. 4, Process (boil) jars for 15 minutes. 5. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

CANNING GREEN TOMATO SALSA

Canning Green Tomato Salsa image

Great for the end of summer garden harvest of unrippen green tomatoe. Serve with taco chips eat and enjoy. NurseJoanie

Provided by Joan H.

Categories Mexican

Time 4h

Yield 8 pints, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 gallon green tomato
1 onion
1 bell pepper
2 garlic
3 jalapenos
1 1/2 teaspoons salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons black pepper
1/4 teaspoon vinegar
1/8 cup brown sugar

Steps:

Chop the Cook the first 5 ingredients until tender and then Blend. Then add next 5 ingredients and bring boil then simmer for 20 minutes. Then Water bath for 20 minutes.

Nutrition Facts : Calories 258.9, Fat 1.8, SaturatedFat 0.3, Sodium 975.6, Carbohydrate 58.6, Fiber 9.9, Sugar 38, Protein 11.3

GREEN (WHEN RIPE) TOMATO SALSA

Green (When Ripe) Tomato Salsa image

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

Ingredients

2 cups green tomatoes (cored, seeded and cut into 1/4-inch dice)
1/2 cup red onion, cut into 1/4-inch dice
2 teaspoons garlic, chopped
1 jalapeno pepper, stemmed, seeded and minced
3 -6 teaspoons lime juice
2 tablespoons cilantro leaves, finely chopped
1/8 teaspoon cumin, ground
salt, to taste
black pepper, Freshly ground, to taste

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 (UN-RIPE) TOMATO SALSA FOR CANNING

Green (Un-Ripe) Tomato Salsa for Canning image

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

Ingredients

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

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.

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