Green Tomato Salsa
Nutritional Info
- Servings Per Recipe: 192
- Amount Per Serving
- Calories: 8.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 56.5 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.3 g
View full nutritional breakdown of Green Tomato Salsa calories by ingredient
Introduction
Needing to do something with a bumper crop of green tomatoes one year I came up with green tomato salsa... it's taken a few years to perfect but it's a must every year - even if I have to buy the tomatoes! Needing to do something with a bumper crop of green tomatoes one year I came up with green tomato salsa... it's taken a few years to perfect but it's a must every year - even if I have to buy the tomatoes!Number of Servings: 192
Ingredients
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Ingredients:
8 lbs. green tomatoes (approx. 16 c chopped)
6 large onions (softball size)
9 sweet peppers, mix of green, red, orange & yellow
3 – 6 jalapeno peppers or other hot peppers (according to taste)
6 garlic cloves, minced
1 c fresh cilantro, finely chopped
1 ½ T Kosher salt - very important to use Kosher salt
½ T black pepper
1/8 t cayenne pepper
3 c vinegar
1 c lemon juice
Directions
Method:
Chop tomatoes, onions & peppers into bite size pieces. A food processor may be used but I prefer hand chopping for better texture.
Mince hot peppers, with or without seeds & pith, depending on how hot you like your salsa.
Combine all ingredients in a large pot & mix well.
Heat to boiling, covered and then simmer, uncovered for 25 minutes, stirring frequently.
Ladle mixture into hot, sterilized pint or quart jars, leaving ¼” headspace.
Wipe rims with damp sponge or cloth and put on lids.
Process in hot water bath or steam canner: 15 mins for 1 Q; 10 mins for 1 Pint. Start timer after water returns to boil.
When processing is complete, remove jars from canner & allow to cool. Once cooled check seals and reprocess any unsealed jars with new lids or refrigerate and use within 3 weeks.
Makes 3 quarts. Once processed salsa will keep for 1 year – if it’s still around! In our house we have to make double or triple batches to have it for 1 year!
Serving Size: makes 3 quarts which is equal to 192 1 tablespoon servings
Chop tomatoes, onions & peppers into bite size pieces. A food processor may be used but I prefer hand chopping for better texture.
Mince hot peppers, with or without seeds & pith, depending on how hot you like your salsa.
Combine all ingredients in a large pot & mix well.
Heat to boiling, covered and then simmer, uncovered for 25 minutes, stirring frequently.
Ladle mixture into hot, sterilized pint or quart jars, leaving ¼” headspace.
Wipe rims with damp sponge or cloth and put on lids.
Process in hot water bath or steam canner: 15 mins for 1 Q; 10 mins for 1 Pint. Start timer after water returns to boil.
When processing is complete, remove jars from canner & allow to cool. Once cooled check seals and reprocess any unsealed jars with new lids or refrigerate and use within 3 weeks.
Makes 3 quarts. Once processed salsa will keep for 1 year – if it’s still around! In our house we have to make double or triple batches to have it for 1 year!
Serving Size: makes 3 quarts which is equal to 192 1 tablespoon servings