Green tomato salsa

Green Tomato Salsa is a delicious, tart salsa that’s a real crowd pleaser. You can take this as mild or as hot as you want.

This recipe is easily doubled or tripled. You’ll probably want to the second time you make it. All the jars from the first batch will have mysteriously vanished off the shelf.

This recipe is from both the Ball Blue Book and the Bernardin Guide to Home Preserving.

The recipe

Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Either water-bath or steam canning

Yield: 6 x quarter-litre (1/2 US pint / 250 ml) jars

Headspace: 2 cm (1/2 inch)

Processing time: 20 minutes either size jar

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Green salsa

Course Salsa

Cuisine American

Prep Time 45 minutes

Cook Time 50 minutes

Total Time 1 hour 35 minutes

Calories 12 kcal

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

Metric - US Customary

Instructions

1. 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. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add same pot.

2. Add the lime juice.
3. Bring to a boil.
4. Add in the remaining ingredients.
5. Lower heat and simmer for 3 minutes.
6. Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
7. Leave 2 cm (1/2 inch) headspace.
8. Debubble, adjust headspace.
9. Wipe jar rims.
10. Put lids on.
11. Process in a water bath or steam canner.
12. Process either size jar for 20 minutes; increase time as needed for your altitude.
13. Best after at least a month of jar time.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Recipe notes

• Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.

Recipe source

Salsa Verde. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 36.

Salsa Verde. In: Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 58.

Modifications made:

• Changed onion from red onion to any onion

Note that the Bernardin Guide always said simmer for 5 minutes. The Ball Blue Book 2014 said simmer for 3 minutes. In summer 2016, Ball’s online version changed the simmering to 5 minutes to match Bernardin. This may be a case of a typo in the Blue Book that has been quietly corrected online.

The Bernardin version makes no mention of peeling, but we feel that for quality reasons if nothing else you would not want any tough green tomato skin bits in this salsa.

Another Ball recipe solidly in the safe zone, far below the upper safety cut-off of 4.6 pH

Nutrition information

Regular Version

Serving size: 4 tablespoons / 60 ml

• 12 calories, 100 mg sodium
• Weight Watchers PointsPlus®: 1 to 7 tablespoons: 0 points; 8 to 21 tablespoons: 1 point.

Salt-Free Version

Serving size: 4 tablespoons / 60 ml

• 12 calories, 3 mg sodium
• Weight Watchers PointsPlus®: 1 to 7 tablespoons: 0 points; 8 to 21 tablespoons: 1 point.

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.