“homemade cooked tomato salsa recipe mexican green tomato salsa recipe”

I’ve found through long practice that the salsa can be thawed and refrozen with little problem. I freeze it in 8-ounce yogurt containers, taking one out when I’m having Mexican fare. If there’s very much left over, I just put it back into the freezer. I haven’t noticed any serious degradation of taste after even three cycles of freezing–although it usually disappears much more quickly than that.
Go green the next time you make salsa with this recipe featuring green tomatoes, jalapeño, avocado, and cilantro.  Serve with tortilla chips as an appetizer or use as a topping for grilled chicken or fish.
As far as the flavor from the lime juice, you can try all lemon or half lemon, but you can’t substitute vinegar since it’s less acidic than citric juices. This recipe has been tested with this ratio only by the extension office. You were right to follow it to the letter – salsa canning is a science, not an art. 🙂 Of course, this is only for canning – to freeze it you can add what you’d like.
This sweet-and-spicy salsa is filled with contrasting flavors and textures. Reserving some of the mango, bell pepper and scallion to stir in at the end is the key to a super-chunky blender salsa. Don’t worry about the perfect dice; your guests will be scooping up this dip too quickly to notice your knife skills.
Delicious! Not sure why no one has rated this yet, but I can only imagine it’s because they’re so delighted that they’re lost for words. Simple, easy to make and great to eat. Made it for our annual chilli night and everyone loved it!
Thank you so much, very informative. I had some tomatoes home grown that I need to use. love homemade salsa so i think i will give it a try. Our salsa usually is green and i dont uses vinegar but i guess thats in there for the canning right as well as the paste and salt etc. ?
December 2015 update: Hi! For some reason I can’t figure out, Blogger hasn’t been letting me leave comments on my own blog (!) for the last several months, so I’ve been unable to respond to your comments and questions. My apologies for any inconvenience! You’re always welcome to email me: farmgirlfare AT gmail DOT com.
My sister in law was just wondering what to do with all her extra tomatoes this year. I’m sharing your recipe with her. Maybe she can send some our way because this recipe looks so yummy! I love salsa. 🙂
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Awesome recipe. I put in a little too much lime juice but that’s what happens when younsqueeze directly without measuring! Took 45 minutes in total to make including driving to the grocers to buy ingredients!
Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.

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  • —Susan, I just made your relish today in a huge triple batch (in parts, one after another) for all those poor green Russian tomatoes that just didn’t quite make it in my too-shady yard. Sometimes we get tomato sauce; this year we got green tomato relish. I canned 9 pint jars and had one for the fridge. We had it tonight on chicken burritos and it was FABULOUS. My whole house smells so good.

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