Time
30 min
Serving
40 persons
Calories
27
This green tomato salsa tastes great served over cream cheese with tortilla chips or crackers for a game time snack. A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two!
Ingredients
- ½ cups chopped green tomatoes: 12 piece
- onions: 2 piece (chopped)
- jalapeño peppers, sliced into 1/2-inch-thick rings: 4 piece
- serrano peppers, sliced into 1/2-inch-thick rings: 4 piece
- red bell pepper, cut into chunks: 1 piece
- fresh cilantro: 1 cup (chopped)
- raw sugar: 0.25 cup
- garlic: 3 Tbsp (minced)
- ½ tablespoons chopped fresh oregano: 2 piece
- cayenne pepper: 1 Tbsp
- limes: 6 piece (juiced, divided)
- apple cider vinegar: 1 Tbsp
Metric Conversion
Stages of cooking
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Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
-
Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
-
Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa. Portion salsa into bags and store in the freezer or refrigerator.
