Besides it being apple season, the frost has come so many of you have probably picked all of the last tomatoes from your vines. I was so happy that we at least had enough to make one batch of homemade salsa–not a great year again for tomatoes for us. How about you? Well, don’t you worry, whether you have red OR green tomatoes, I have two salsa recipes that will use all of those plump tomatoes. This recipe for canned salsa was my Grandmother’s recipe and there isn’t really a way to improve on it. It is perfection (thanks Grandma!). The second recipe is for Green Tomato Salsa Verde. I use the salsa all year in soups, as a dip, in chili, in chimichangas, and any time I need a green salsa. It is such a good feeling knowing I am not throwing away all of the green tomatoes from my garden.

green tomato recipe, homemade salsa, Recipe: Vegetable, Recipe: Side Dishes, Recipe: Sauce, Garden Recipes, gluten free, Deals to Meals, Family Favorites,

 

If you are new to canning or bottling, these are great recipes to start with because they are simple and turn out every time 😉 If you don’t have tomatoes from your garden, that’s okay because nearly everything you need for making your own salsa is also on sale this week. For my second batch I had to purchase all of the ingredients and I calculated it cost $1.25 for each pint of salsa. That’s less than you can buy at the grocery store and SO much better. Hope you love these recipes 😉
 

green tomato recipe, homemade salsa, Recipe: Vegetable, Recipe: Side Dishes, Recipe: Sauce, Garden Recipes, gluten free, Deals to Meals, Family Favorites,

Grandma's Canned Salsa
Ingredients
  1. 40 tomatoes, rinsed, cored and put into the food processor until smooth (do not remove skins)
  2. 3 red bell peppers, stem and seeds removed
  3. 3 green bell peppers, stem and seeds removed
  4. 12 jalapeno peppers, stems removed (keep seeds in if you like more spice)
  5. 8 Anaheim or 10 serrano peppers, stems removed
  6. 5 onions, chopped
  7. 5-6 cloves garlic, minced
  8. 2 bunches of cilantro, cut off the last 4 inches of stems
  9. 1/4 cup salt
  10. 1/4 cup cumin powder
  11. 1/2 cup sugar
  12. 4 (6 oz.) cans tomato paste
  13. 2 cups vinegar
  14. 1/2 cup lime juice (fresh is best)
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Instructions
  1. In a food processor, puree each of the ingredients one at a time (tomatoes, peppers, onions, etc.). Pour the pureed items into a 16 qt. roaster oven (or half the recipe for a large crock pot). Turn the roaster oven to 300 degrees and let the salsa simmer on medium-low heat for several hours (about 4-6). Season the salsa with the seasonings, vinegar, lime juice, cilantro, etc. so the salsa can combine and the flavors come together. When salsa is as thick as you like it, fill in washed canning jars and place in a wet/canning pot. Fill the water in the pot a half inch above the cans and then bring to a boil. Keep the lid on the canning pot and boil for 35-40 minutes. When time is up, Remove the jars from the pot and let cool until the next day on the counter. Remove the lids, make sure they are sealed and then store for up to a year.
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Here is our recipe for Green Tomato Salsa that I love 😉