1/7 Photos of Green Tomato Salsa
This is actually my friend's mom's recipe. But I have made it three years in a row now and canned hundred's of jars. We usually have a bumper tomato crop and are able to pick green tomatoes from the garden. If they are on the small side use two for each one large tomato listed in the recipe. I usually pick one day and do six batches at once and can them well into the night. Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a "V" and put it on top of your element under the pot I know sounds weird but it works! Cooking time does not include canning time.
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Units: US | Metric
- 1Chop all tomatoes into small pieces, throw into a large stock pot.
- 2I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.
- 3Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
- 4Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
- 5Prepare your jars for canning. Heat jars and lids.
- 6Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
- 7Process in a hot water bath for fifteen minutes.
- 8Remove to the counter to cool.
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Nutritional Facts for Green Tomato Salsa
Serving Size: 1 (102 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 31.5
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 502.2 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 1.5 g
- Sugars 3.9 g
- Protein 1.2 g