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Green Tomato Salsa Recipe

Posted by Lisa LaGrou October 13, 2012 Recipes

altWith Fall comes the end of the tomato season. We ended our tomato season with several green tomatoes. Rather than sit the green tomatoes on a window sill to ripen, I decided to take a stab at a Green Tomato Salsa recipe. I just recently tried green tomato salsa for the first time. I’d say the color held me back a bit but once I tried green tomato salsa, I really liked it.

So I was pretty excited to try this out and wondered if I’d be able to make a green tomato salsa close to what you’d find at a restaurant or in the stores. I was pleasantly surprised with this recipe. It’s simple, yet it brings out the flavors perfectly. I even “cheated” and used a blender on chop mode to dice the green tomatoes rather than do it by hand. But it worked out great for me since I prefer a smoother salsa vs. a chunky salsa.

Green Tomato Salsa Ingredients:

 

  • 4-5 lbs green tomatoes, chopped small (as you prefer for salsa)
  • 1 large yellow onion, chopped (about 4 cups)
  • 1-2 jalapenos, chopped with seeds (depending on how spicy you want it)
  • 6 garlic cloves, minced
  • 1 cup fresh cilantro, chopped
  • 1 lime squeezed for juice
  • 1/2 cup vinegar
  • 1 tablespoon salt
  • 1/2 tablespoon cumin
  • 2 teaspoons pepper
  • 1/4 teaspoon cayenne
  • 1 -2 teaspoon sugar

Green Tomato Salsa Directions:
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook covered for about 1 hour, stirring occasionally.
For canning, bring salsa to a boil and follow canning directions, being sure that jar edges are clean before hand tightening lids and there is about 1/2 inch empty space in the top of the jar.

Check lids for seal, and refrigerate any unsealed jars.

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