Best Salsa Verde Green Tomatoes Recipes

Salsa Verde Made With Green Tomatoes image

Provided by Rita1652

Categories Sauces

Time 1h

Yield 15 1/2 pint jars

Number Of Ingredients 11

10 garlic cloves
6 -10 green chilies (Heat of chili to your liking I used jalapeno and habanero)
1 vidalia onion, 12 ounces chopped
2 limes, zested then discard all the white pith saving the meat
6 lbs green tomatoes, all blemishes and stems remove (12 cups pureed)
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried chipotle powder or 1 teaspoon smoked paprika
1 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon fresh cracked pepper

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

SALSA VERDE (GREEN TOMATOES) image

Yield 6 8 oz jars

Number Of Ingredients 11

7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped
2 cups chopped red onion (about 2 large)
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
6 (8 oz) half pint glass preserving jars with lids and bands

Steps:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes. 3.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 4.) PROCESS filled jars 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. Quick Tip Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.