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    You are in: Home / Recipes / Green Tomato (Or Tomatillo) Salsa Recipe
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    Green Tomato (Or Tomatillo) Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    1 hrs

    55 mins

    cando's Note:

    Try this one. It's from National Center for Home Food Preservation. It's a great way to use up those green tomatoes at the end of the season. Note: I do not peel the green tomatoes or the peppers. This is great for enchiladas or burritos.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
    2. 2
      Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
    3. 3
      Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:.
    4. 4
      Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
    5. 5
      Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
    6. 6
      To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
    7. 7
      The peppers do not need to be peeled, but seeds are often removed.
    8. 8
      Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally.
    9. 9
      Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
    10. 10
      Process pints for 15 minutes in a BWB.
    11. 11
      Note: You may use green tomatoes in this recipe or tomatillos.
    12. 12
      Important: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

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    Ratings & Reviews:

    • on October 11, 2008

      45

      Yummy recipe. Next time I might do a bigger ratio of tomatoes to onions, but it turned out great. I threw in some fresh cillantro as well. I froze two portions and kept one in the fridg for immediate use. it worked great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2008

      45

      I just got done making this green tomato salsa. I didn't think I woul Like it but I had a lot of tomatos and they just weren't turning red. So I try it and I really like it. The only thing I will do differently next time is only use half the oregano. It was really easy to make.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Green Tomato (Or Tomatillo) Salsa

    Serving Size: 1 (1874 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 135.3
     
    Calories from Fat 14
    10%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1404.9 mg
    58%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 5.6 g
    22%
    Sugars 14.4 g
    57%
    Protein 3.9 g
    7%

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