Green Tomato Salsa
What do you do with all of the green tomatoes left on the vines in September, October? Why you make this amazingly delicious Green Tomato Salsa! Green Tomato Salsa couldn’t be easier, and it cans and freezes well!
Servings 128 tablespoons
Calories 6.72kcal
Cost $5
Ingredients
- 15 cups chopped green tomatoes, or pulse in food processor 5.5 lbs.
- 1 medium onion
- 5 cloves garlic, minced
- 2 bell peppers, diced
- 3 jalapenos, minced this makes a medium hot salsa, adjust to taste
- 2 tbsp ground cumin
- 1 1/2 tbsp Salt
- 2 tbsp heaping, fresh oregano, chopped halve if using dried
- 6 tbsp heaping, fresh parsley or cilantro, chopped halve if using dried
- 2 tsp Black Pepper
- 6 tbsp bottled Lime juice
Instructions
- Add all ingredients to large pot and combine.15 cups chopped green tomatoes, or pulse in food processor, 1 medium onion, 5 cloves garlic, minced, 2 bell peppers, diced, 3 jalapenos, minced, 2 tbsp ground cumin, 1 1/2 tbsp Salt, 2 tbsp heaping, fresh oregano, chopped, 6 tbsp heaping, fresh parsley or cilantro, chopped, 2 tsp Black Pepper, 6 tbsp bottled Lime juice
- Bring to boil. Reduce heat and simmer for 30 minutes to 1 hour, depending on desired consistency.
- Ladle hot salsa into hot jars, leaving ½ inch headspace. Wipe rims. Secure lids. Process 20 minutes in water bath. Let rest in hot water 5 minutes. Remove from canner. Cool jars on counter for twenty four hours. Test lids. If lids flex up and down, the jar has not sealed and should be stored in the refrigerator. Store jars that have sealed in a cool, dark place for up to one year.
Video
Notes
Quantities are not crucial in this recipe, except the lime juice, if canning in a water bath.
Depending on your desired thickness of the salsa, the yield could be more, or less. I cooked mine for about 1 hour. Makes approximately 4 pints. Follow safe canning practices, if using water bath canning pot. pH levels should be below 3.5, for canning.
Depending on your desired thickness of the salsa, the yield could be more, or less. I cooked mine for about 1 hour. Makes approximately 4 pints. Follow safe canning practices, if using water bath canning pot. pH levels should be below 3.5, for canning.
Nutrition
Calories: 6.72kcal | Carbohydrates: 1.49g | Protein: 0.32g | Fat: 0.08g | Saturated Fat: 0.01g | Sodium: 84.92mg | Potassium: 53.76mg | Fiber: 0.35g | Sugar: 0.96g | Vitamin A: 164.15IU | Vitamin C: 7.39mg | Calcium: 5.95mg | Iron: 0.22mg