Green (Un-Ripe) Tomato Salsa for Canning

5.0(71)

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.

by yogiclarebear·published 2009-10-07

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Peppers

Servings

8 pints

Total time

1h 30m

prep 30 min

Calories / serving

146 kcal

Ingredients (14)

serves

5 lbs green tomatoes, chopped small (as you prefer for salsa)green-tomato
6 yellow onions, chopped (4 cups)onion
3 jalapenos, chopped with seeds (1/2 cup)jalapeno
4 large red bell peppers, chopped (2 cups)bell-pepper
6 garlic cloves, mincedgarlic
1 cup fresh cilantro, choppedcilantro
1 cup lime juicelime-juice
1/2 cup vinegarvinegar
1 tablespoon saltsalt
1/2 tablespoon cumincumin
1 tablespoon dried oregano leavesoregano
2 teaspoons pepperpepper
1/4 teaspoon cayenne (optional, to taste)cayenne
1 -2 teaspoon sugarsugar

Instructions (5 steps)

01Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
02To continue canning, bring salsa to a boil.

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Rich recipe — supports nutrition-aware planning.