Best 5 Green Un Ripe Tomato Salsa For Canning Recipes

Green tomato salsa is a vibrant and flavorful condiment made from unripe tomatoes. It has a unique tangy and slightly acidic taste that adds a refreshing kick to tacos, burritos, tostadas, and nachos. Unlike its ripe counterpart, green tomato salsa features a distinct green hue and a firmer texture, offering a delightful crunch in every bite.

This article presents a collection of three delectable green tomato salsa recipes for canning. Each recipe offers a unique blend of flavors and textures, catering to diverse preferences. The first recipe, titled "Classic Green Tomato Salsa," highlights the pure and unadulterated flavors of green tomatoes, with just a touch of cilantro, onion, and jalapeño for a subtle kick. The second recipe, "Spicy Green Tomato Salsa," tantalizes the taste buds with the addition of serrano peppers and a hint of cumin, creating a salsa that packs a flavorful punch. Lastly, the "Roasted Green Tomato Salsa" recipe takes a unique approach by roasting the tomatoes before blending them with tomatillos, roasted poblano peppers, and a blend of spices for a smoky and complex salsa.

Whether you prefer a classic, spicy, or roasted green tomato salsa, this article provides the perfect recipes to satisfy your cravings. With detailed instructions and helpful tips, these recipes ensure a successful and satisfying canning experience, allowing you to enjoy the tangy goodness of green tomato salsa all year round.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN TOMATO SALSA

Green tomato salsa image

A delicious tangy salsa from green tomatoes

Provided by Healthy Canning

Categories Condiments

Time 1h35m

Number Of Ingredients 10

Ingredients

1.5 kg green tomatoes ((measured after peeling and chopping coarsely. About 7 cups / 12 medium / 3 1/4 lbs))
250 g peppers ((mixed, such as jalapeno, Habañero or Scotch bonnet peppers. 1/2 lb. About 5 to 10.))
400 g onion ((peeled and chopped. 2 cups / 3/4 lb. About 2 large.))
2 cloves garlic ((finely chopped))
125 ml lime juice ((bottled. 1/2 cup / 4 oz))
35 g coriander ((aka cilantro. Fresh, finely chopped. About 1/2 cup loosely packed. 1 oz))
2 teaspoons cumin ((ground))
1 teaspoons oregano ((dried))
1 teaspoons salt
1 teaspoons ground black pepper

Steps:

Wash the tomatoes. Blanch the tomatoes for about 60 seconds in boiling water, then plunge immediately into very cold water. Cut off and discard the peel. Chop. Measure to make up quantity specified in ingredients. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add to same pot.
Add the lime juice.
Bring to a boil.
Add in the remaining ingredients.
Lower heat and simmer for 3 minutes.
Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 20 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.

Nutrition Facts : ServingSize 4 g, Calories 12 kcal, Carbohydrate 2.5 g, Protein 0.4 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Fiber 0.7 g, Sugar 1.1 g

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING RECIPE - (4/5)

Green (Un-Ripe) Tomato Salsa for Canning Recipe - (4/5) image

Provided by HazyWaters

Number Of Ingredients 14

Ingredients

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Steps:

1. Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally. 2. To continue canning, bring salsa to a boil. 3. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot. 4, Process (boil) jars for 15 minutes. 5. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Green (Un-Ripe) Tomato Salsa for Canning image

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.

Provided by yogiclarebear

Categories Peppers

Time 1h30m

Yield 8 pints

Number Of Ingredients 14

Ingredients

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Steps:

Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

CANNING GREEN TOMATO SALSA

Canning Green Tomato Salsa image

Great for the end of summer garden harvest of unrippen green tomatoe. Serve with taco chips eat and enjoy. NurseJoanie

Provided by Joan H.

Categories Mexican

Time 4h

Yield 8 pints, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 gallon green tomato
1 onion
1 bell pepper
2 garlic
3 jalapenos
1 1/2 teaspoons salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons black pepper
1/4 teaspoon vinegar
1/8 cup brown sugar

Steps:

Chop the Cook the first 5 ingredients until tender and then Blend. Then add next 5 ingredients and bring boil then simmer for 20 minutes. Then Water bath for 20 minutes.

Nutrition Facts : Calories 258.9, Fat 1.8, SaturatedFat 0.3, Sodium 975.6, Carbohydrate 58.6, Fiber 9.9, Sugar 38, Protein 11.3

THE BEST CANNING SALSA

The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

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

Time 1h30m

Yield 17

Number Of Ingredients 13

Ingredients

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

Tips:

Choose unripe green tomatoes that are firm and free of blemishes.
Wash the tomatoes thoroughly and remove the stems.
Core the tomatoes and cut them into quarters.
Combine the tomatoes, onions, peppers, garlic, cilantro, lime juice, and salt in a large pot.
Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 30 minutes, or until the tomatoes are softened.
Remove the pot from the heat and let the salsa cool slightly.
Transfer the salsa to a blender or food processor and puree until smooth.
Return the salsa to the pot and bring it back to a simmer over low heat.
Add the vinegar and cook for 1 minute more.
Remove the pot from the heat and let the salsa cool completely.
Can the salsa according to the manufacturer's instructions.

Conclusion:

Green tomato salsa is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is a great way to use up unripe tomatoes, and it can be made ahead of time and stored in the refrigerator or freezer. Green tomato salsa is perfect for adding a tangy flavor to tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dipping sauce for chips, vegetables, or crackers.