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Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Green Tomato Salsa Verde Recipe

I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes. She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES? I had never heard of such a thing, but she assured me it was amazing and super easy to make. I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too. Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe, how to cut the tomatoes

To make this recipe you will need:

10 lbs of green tomatoes (about 20 cups chopped)
5-8 Jalapeno Peppers depends how hot you want it (take the seeds and ribs out)
9 large bell peppers ( I used 6 red and 3 green, since that is what was in my garden)
2 large yellow onions (or 3 medium)
2 cups Cilantro (one LARGE bunch or two smaller ones)
4 cloves minced garlic
1 tablespoon cumin
1 tablespoon garlic powder
2 cups white vinegar
1/2 cup lemon juice
1/2 cup salt
1 tablespoon black pepper
Recipe makes 4 quarts or 12 pints

You will also need:

15 Quart stock pot

Blender or Food Processor

You can freeze the salsa or can it (I recommend canning it) All you need is a water bath canner , Canning kit, jars and lids and rings.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Start off by washing all your veggies.

Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor. If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender. I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.

Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot. Add all other ingredients and mix well.

Turn heat to high, once it starts to boil turn to medium/ low so it can simmer. Tomatoes will scorch if you don’t stir them enough or if the temperature is too hot.

Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.

While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don’t crack). I heat mine by putting them in the dishwasher on “sanitize” setting.

Pour the hot salsa into prepared jars, a ladle and a canning funnel make this process much easier. Fill jar, but leave 1/2 inch space at the top of the jar.

Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.

Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.

After timer goes off turn off heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to cool to room temperature. Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks. Sealed jars will stay good for a year.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

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Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes

To make this recipe you will need:
10 lbs of green tomatoes (about 20 cups chopped)
5-8 Jalapeno Peppers depends how hot you want it (take the seeds and ribs out)
9 large bell peppers ( I used 6 red and 3 green, since that is what was in my garden)
2 large yellow onions (or 3 medium)
2 cups Cilantro (one LARGE bunch or two smaller ones)
4 cloves minced garlic
1 tablespoon cumin
1 tablespoon garlic powder
2 cups white vinegar
½ cup lemon juice
½ cup salt
1 tablespoon black pepper
Recipe makes 4 quarts or 12 pints
You will also need:
15 Quart stock pot
Blender
or
Food Processor
You can freeze the salsa or can it (I recommend canning it) All you need is a
water bath canner, Canning kit ,jars and lids and rings.

Start off by washing all your veggies.
Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor. If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender. I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.
Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot. Add all other ingredients and mix well.
Turn heat to high, once it starts to boil turn to medium/ low so it can simmer. Tomatoes will scorch if you don't stir them enough or if the temperature is too hot.
Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.
While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don't crack). I heat mine by putting them in the dishwasher on "sanitize" setting.
Pour the hot salsa into prepared jars, a ladle and a
canning funne
l make this process much easier. Fill jar, but leave 1/2 inch space at the top of the jar.
Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.
Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.
After timer goes off turn off heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to cool to room temperature. Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks. Sealed jars will stay good for a year.