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Nutrition Facts
Serving Size 1 (102g) Recipe makes 48 servings
Calories 31
Calories from Fat 1		(5%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 502mg		20%
Potassium 275mg		7%
Total Carbohydrate 7.2g		2%
	Dietary Fiber 1.5g	6%
	Sugars 4.0g
Protein 1.3g		2%
detailed view... how is this calculated?

Green Tomato Salsa

Recipe #347520 | 2 hours | 1 hour prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Ladymedic
Jan 6, 2009

This is actually my friend's mom's recipe. But I have made it three years in a row now and canned hundred's of jars. We usually have a bumper tomato crop and are able to pick green tomatos from the garden. If they are on the small side use two for each one large tomato listed in the recipe. I usually pick one day and do six batches at once and can them well into the night. Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a "V" and put it on top of your element under the pot I know sounds wierd but it works! Cooking time does not include canning time.

SERVES 48 , 12 quarts (change servings and units)

Ingredients

6 large green tomatoes
6 large tomatoes
6 large white onions
1 large red pepper
2 large green peppers
2 large yellow peppers
1 (14 ounce) can tomato sauce
1 (14 ounce) can tomato paste
8 teaspoons salt
1/2 cup vinegar (I like red wine but your fav will do)
1 garlic clove
jalapenos

Directions

1
Chop all tomatos into small pieces, throw into a large stock pot.
2
I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree tho. Or you can chop with a knife.
3
Take the jalepenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
4
Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
5
Prepare your jars for canning. Heat jars and lids.
6
Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
7
Process in a hot water bath for fifteen minutes.
8
Remove to the counter to cool.