RECIPE FOR GREEN TOMATOES SALSA RECIPES

Name: Fresh salsa
Prep time: 30 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 250g/9oz fresh tomatoes, finely chopped; 1 small onion, finely chopped; 3 mild chillies, finely chopped; bunch coriander, finely chopped; salt, to taste; lime juice, to taste; 1 tbsp water

FRESH SALSA RECIPE - BBC FOOD

Fresh salsa recipe - BBC Food image

This salsa recipe is a real crowd pleaser – fresh, healthy, low-fat and made in one step. Enjoy with Mexican corn chips.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 4

Number Of Ingredients 7

Ingredients

250g/9oz fresh tomatoes, finely chopped
1 small onion, finely chopped
3 mild chillies, finely chopped
bunch coriander, finely chopped
salt, to taste
lime juice, to taste
1 tbsp water

Steps:

To make the salsa, combine all the ingredients together in a bowl and serve immediately.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING RECIPE - FOOD.COM

Green (Un-Ripe) Tomato Salsa for Canning Recipe - Food.com image

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.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 pints

Number Of Ingredients 14

Ingredients

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Steps:

Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

Nutrition Facts : Calories 146.1, FatContent 1.1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 918.8, CarbohydrateContent 32.4, FiberContent 7.1, SugarContent 19.6, ProteinContent 5.7

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