“green tomato salsa recipe for freezing cherry tomato salsa recipe canning”

Six pounds of tomatoes cooks down into approximately two quarts of sauce, and I like to freeze the sauce in a variety of container sizes. Having some 8-ounce containers on hand when a recipe calls for a mere cup of sauce is a welcome convenience.
Despite the presence of serrano and jalapeno peppers in this salsa, the recipe itself yields a mild to medium mixture that shouldn’t be too hot for sensitive mouths, while still delivering a delightful little “kick.”
Glad you love it! Cilantro can sometimes turn brown (oxidize) over time and sometimes that happens quicker than other times. Also tomatoes vary in how bright and vibrant they are, some are darker than others and then with the cilantro, that could be making the color darker.
Thank you for the wonderful recipe. Great base & can see making this with a combo of fresh/canned ingredients. I followed your recipe exactly with the exception of adding 1/4 teasp. of sweet agave in place of the honey.
Add all ingredients to stock pot. Heat until boiling. Reduce heat and simmer, partially covered for about 1-2 hours, stirring occasionally. Fill clean, sterilized jars within ½” of top. Put on tops and tighten. Process for 35 minutes for quart jars in water bath. Serve over pasta.
Just made it using Walmart fire roasted tomatoes and fresh jalapeños. Also added dash of olive oil and a pinch of sugar. Doubt I will ever buy jar salsa again. You can definitely make this using a different variety of canned tomatoes. I even thought of adding black beans and corn. Great recipe.
What does it matter if I leave the skins on? It would be one less thing to mess with. I made fresh salsa with the skins on and I did not cook anything. All fresh and delicious! Is there a reasons to cook the salsa for 15 minutes besides softening the veggies?
I was wondering how this recipe would work out with smoking the jalapenos first. What are your thoughts? My husband would like to try to make a smoked pepper salsa, we are looking for some good recipes and I think yours sounds like it would be delicious!
Made this for our annual Halloween Bash! And it was GONE! A perfect fresh salsa, and so easy to make. So many people asked for the recipe. I did use only one small habanero. Still super spicy. It is a keeper and is now my ONLY tomato salsa recipe. No more roasting, baking or complications.
Sometimes your salsa doesn’t come out exactly to your liking. Keep in mind that the ingredients are all natural products and can vary in freshness and flavor due to seasonal differences and how the ingredients have been handled. One time when you buy peppers they may be super hot and the next time you buy the exact same pepper is very mild.
CheChe is right, “you’ll never buy jarred salsa again” I made the Tomato version today & I must say it’s perfect!! I did seed the peppers & used only 1/2 t. salt. I could eat this stuff on everything!! can hardly wait to make the Mango version. thank you for the great recipe CheChe.
Salsas can be a tangy relish to serve with grilled chicken or fish, add a picante kick to braised or stewed dishes, or bring a herbaceous freshness to charred tortillas (or, of course, chips!). Start with a blender (and our easy, mix-and-match ingredient combos), and you can achieve silky-smooth or chunky salsas in a flash.
Colleen- I just chop them up :). If you have super juicy tomatoes I find it gets a tiny frothy right after you blend but just put the jar in the fridge for like 5 minutes and it settles down and looks beautiful.
The Ball Canning recipe for Green Tomato Salsa Verde does not mention a need to add more lime juice to each batch. Because we made such a huge batch of this salsa, we wanted to make sure there was enough acidity consistently in each jar to ensure it was shelf stable after canning.  The standard I’ve read for adding lemon or lime juice to jars before canning is 1 TBS juice for a pint jar and 2 TBS juice for a quart jar. We added 1 TBS lime juice to each pint jar of salsa before putting on the lid and canning it. We’ve opened jars of our canned salsa and tasted it with the added lime juice and it is so delicious! 
I was SO excited when I found your recipe on Pinterest that I went to the store immediately and bought all the ingredients…all except the onion and the cumin. Do you think frozen chopped onions would work? And is there anything I can substitute for the cumin or can I leave it out?? I think I might have to go back to the grocery…lol. I cannot wait to try this salsa!!!
Brighten up your favorite main dishes by adding fresh Serrano-Cilantro Salsa. We love serving this as a topping on our savory flank steak Suadero Tacos. Cooking the serrano peppers along with diced onion and garlic brings out a smoky flavor. Be sure to process the pepper mixture and the rest of the ingredients in order to make sure this salsa is totally dippable.
I have made batches and batches of this salsa. I can’t bring myself to buy store bought and I was relieved to see how easy it is. Most of the time I do not modify this recipe. However, my father is an avid gardener and loves to grow spicy peppers in a dozen different varieties. He convinced me to put about half of one of his smoked habaneros in a batch and it was amazing! For me the smokiness really brought out the sweetness of the roasted veggies. This one is definitely a winner.
This is easy and fresh—spin it Italian by using EVOO and RedWine or BalsamicVinegar and Lots of Fresh Basil replacing the cilantro Bruschestta or spin it Mid Easterrn adding Cukes, Mint and Dill with Toasted Pitas.–Watch the oil and skip the sugar– this is meant to be light! Summer tomatoes RULE!
I can lots of salsa every season. Not going to say it isn’t a lot of work. It is a labor of love. Make a big batch, no preservatives in it. You can eat it all winter long. I add black beans and corn to mine, it is lunch in a jar. It last 1 year after canning, but you will eat it up before a year goes by.
I to use Roma tomatoes during the winter months. I agree those little can get expensive. We have a vegetable garden in the summer months and by July we are in tomato overload 🙂 Love the roasting idea!
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this is not meant to be inapropriate..but everyone that reviews the recipe seems to think that they can change the vinagar or lime juice content wiithout harm as if it was in there for taste….there is a biological reason for the acid in the recipe without it you could be poisoned.. harmful bacteria is controlled by the ph of the product…there should be a disclaimer attached to the recipe explaining this for peoples protection.as for the recipe ive tried dozens and it is about the best so far.

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