Zesty Green Tomato Salsa for Canning
Embrace the late summer bounty with this vibrant and zesty green tomato salsa! Perfectly balanced with the heat of jalapeños and the sweetness of bell peppers, this salsa captures the essence of summer in every jar. With fresh herbs and a tangy kick from lime juice and vinegar, it's no wonder this salsa has been hailed as 'the best salsa I've ever had' by family and friends. Ideal for canning, this recipe allows you to savor the fresh flavors of green tomatoes well into the cooler months. Get ready to spice up your meals or enjoy it straight from the jar!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
green tomatoes
5 lbs (chopped small)
yellow onions
6 (chopped (about 4 cups))
jalapeños
3 (chopped with seeds (about 1/2 cup))
red bell peppers
4 large (chopped (about 2 cups))
garlic cloves
6 (minced)
fresh cilantro
1 cup (chopped)
lime juice
1 cup (freshly squeezed)
vinegar
1/2 cup (white or apple cider)
salt
1 tablespoon (to taste)
cumin
1/2 tablespoon
dried oregano leaves
1 tablespoon
pepper
2 teaspoons (to taste)
cayenne
1/4 teaspoon (optional, to taste)
sugar
1-2 teaspoons (to balance acidity)
Instructions
1
In a large pot, combine all ingredients: chopped green tomatoes, yellow onions, jalapeños, red bell peppers, minced garlic, fresh cilantro, lime juice, vinegar, salt, cumin, oregano, pepper, cayenne (if desired), and sugar.
2
Mix well to ensure all ingredients are evenly distributed.
3
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally. This will help meld the flavors together.
4
Once simmered, raise the heat to bring the salsa back to a boil.
5
Prepare canning jars by ensuring they are hot and sterile.
6
Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top.
7
Wipe the rims of the jars with a clean cloth to remove any residue, then place the lids on the jars, tightening them just to finger tight.
8
Process the jars in a boiling water bath for 15 minutes to ensure proper sealing.
9
After processing, carefully remove the jars from the water bath and let them cool on a towel or rack for 24 hours.
10
Check the seals on the jars; any unsealed jars should be refrigerated and consumed first.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this salsa?
The primary ingredient is 5 lbs of chopped green tomatoes.
How many onions does the recipe call for?
The recipe requires 6 yellow onions, which is approximately 4 cups when chopped.
Are the jalapeos used with or without seeds?
The jalapeos are chopped with seeds, totaling about 1/2 cup.
How many red bell peppers are needed?
You will need 4 large red bell peppers, which equals about 2 cups chopped.
How much garlic is required?
The recipe calls for 6 cloves of minced garlic.
Is fresh cilantro used in this salsa?
Yes, use 1 cup of chopped fresh cilantro.
What is the quantity of lime juice needed?
The recipe calls for 1 cup of freshly squeezed lime juice.
What type of vinegar can be used?
You can use either white vinegar or apple cider vinegar.
How much salt should be added?
Add 1 tablespoon of salt, or adjust to taste.
What spices are used for seasoning?
The seasoning includes cumin, dried oregano leaves, pepper, and optional cayenne.
How much cumin is in the recipe?
The recipe uses 1/2 tablespoon of cumin.
Is sugar necessary in this salsa?
1-2 teaspoons of sugar are added to balance the acidity of the tomatoes.
How do I begin the cooking process?
Combine all ingredients in a large pot and mix well to ensure even distribution.
How long should the mixture simmer?
The salsa should simmer for 30-40 minutes over medium-high heat to meld the flavors.
What is the next step after simmering?
Raise the heat to bring the salsa back to a boil before canning.
How should canning jars be prepared?
Ensure the jars are hot and sterile before filling them with salsa.
How much headspace is needed in the jars?
Leave about 1/2 inch of headspace at the top of each jar.
Why must the jar rims be wiped?
Wipe the rims to remove residue, ensuring a clean surface for a proper seal.
How tight should the jar lids be?
The lids should be tightened just to finger tight.
How long do the jars process in the water bath?
Process the jars in a boiling water bath for 15 minutes.
How long should the jars cool after processing?
Let the jars cool on a towel or rack for 24 hours.
How do I check if the jars sealed correctly?
Check the seals after 24 hours; any unsealed jars must be refrigerated.
Can I adjust the spiciness?
Yes, you can adjust the amount of cayenne or jalapeos to your preference.
What is the total number of ingredients?
This recipe contains 14 distinct ingredients.
What type of tomatoes are used?
This recipe specifically uses green tomatoes.
Is this salsa suitable for canning?
Yes, this recipe is specifically designed for preserving in canning jars.
How much cayenne pepper should I use?
Use 1/4 teaspoon of cayenne, which is optional and can be adjusted to taste.
What preparation is needed for the tomatoes?
The green tomatoes should be chopped into small pieces.
What kind of oregano is used?
The recipe calls for 1 tablespoon of dried oregano leaves.
How much black pepper is included?
Add 2 teaspoons of pepper, or to taste.