Salsa Verde Green Tomatoes Recipes

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GREEN TOMATO SALSA VERDE



Green Tomato Salsa Verde image

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 45m

Yield About 1 3/4 cups (more if thinned with water)

Number Of Ingredients 6

1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)

Steps:

  • Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
  • Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams

LAYLA'S GREEN TOMATO SALSA VERDE



Layla's Green Tomato Salsa Verde image

Great use for end-of-season green tomatoes.

Provided by Layla Bridges

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h35m

Yield 30

Number Of Ingredients 10

5 pounds green tomatoes, chopped
2 white onions, chopped
2 green bell peppers, diced
1 (4 ounce) packet salsa tomato mix (such as Mrs. Wages®)
5 jalapeno peppers, diced, or more to taste
3 tablespoons minced garlic, or to taste
3 tablespoons chopped cilantro, or to taste
1 lime, juiced
3 dashes Worcestershire sauce
1-pint canning jars with lids and rings

Steps:

  • Combine green tomatoes, onions, green bell peppers, salsa mix, jalapeno peppers, garlic, cilantro, lime juice, and Worcestershire sauce in a large pot over medium-low heat. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 hours.
  • Ladle hot tomato mixture into clean pint jars. Let cool to room temperature, about 1 hour. Seal and refrigerate.

Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.1 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.2 g, Sodium 326.2 mg, Sugar 4 g

SALSA VERDE MADE WITH GREEN TOMATOES



Salsa Verde Made With Green Tomatoes image

Make and share this Salsa Verde Made With Green Tomatoes recipe from Food.com.

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

More about "salsa verde green tomatoes recipes"

2014-09-23 The Ball Canning Cookbook recipe for Green Tomato Salsa Verde does not mention a need to add more lime juice to each batch. Because we made such a huge batch of this salsa, we wanted to make sure there was enough acidity consistently in each jar to ensure it was shelf stable after canning. The standard I’ve read for adding lemon or lime juice to jars before canning is 1 TBS juice for a pint ...
From montanahomesteader.com


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