Sauces

Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Green Tomato Salsa Verde Recipe

I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe, how to cut the tomatoes

To make this recipe you will need:

  • 10 lbs of green tomatoes (about 20 cups chopped)
  • 5-8 Jalapeno Peppers depends how hot you want it (take the seeds and ribs out)
  • 9 large bell peppers ( I used 6 red and 3 green, since that is what was in my garden)
  • 2 large yellow onions (or 3 medium)
  • 2 cups Cilantro (one LARGE bunch or two smaller ones)
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints

You will also need:

15 Quart stock pot

Blender or Food Processor  

You can freeze the salsa or can it (I recommend canning it) All you need is a water bath canner , Canning kitjars and lids and rings.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Start off by washing all your veggies.

Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.

Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.

Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don’t stir them enough or if the temperature is too hot.

Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.

While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don’t crack). I heat mine by putting them in the dishwasher on “sanitize” setting.

Pour the hot salsa into prepared jars,  a ladle and a canning funnel make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.

Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.

Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.

 After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

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Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes

Green Tomato Salsa Verde Recipe I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.
Servings 5 quarts or 12 pints

Ingredients

  • To make this recipe you will need:
  • 10 lbs of green tomatoes about 20 cups chopped
  • 5-8 Jalapeno Peppers depends how hot you want it take the seeds and ribs out
  • 9 large bell peppers I used 6 red and 3 green, since that is what was in my garden
  • 2 large yellow onions or 3 medium
  • 2 cups Cilantro one LARGE bunch or two smaller ones
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints
  • You will also need:
  • 15 Quart stock pot
  • Blender
  • or
  • Food Processor
  • You can freeze the salsa or can it I recommend canning it All you need is a
  • water bath canner Canning kit ,jars and lids and rings.

Instructions

  1. Start off by washing all your veggies.
  2. Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.
  3. Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.
  4. Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don't stir them enough or if the temperature is too hot.
  5. Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.
  6. While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don't crack). I heat mine by putting them in the dishwasher on "sanitize" setting.
  7. Pour the hot salsa into prepared jars,  a ladle and a
  8. canning funne
  9. l make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.
  10. Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.
  11. Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.
  12. After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.
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Cucumber Salsa Recipe

This is not your standard salsa recipe but a fun way to use up those extra cucumbers from your garden.  You can eat this Cucumber Salsa as a side salad or with chips as a salsa.

Recipe for Fresh Cucumber Salsa

In a medium sized bowl combine

  • 2 1/2 cups chopped cucumber
  • 1 cups finely chopped tomatoes
  • 1 cup minced  red onion
  • 1/4 chopped cilantro
  • 1/2  jalapeno minced (a whole one  if you like it with more heat)
  • 1/2  teaspoon salt
  • 1/4 teaspoon  fresh ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon lime juice

Mix well and enjoy, the flavors will mix and become even better so we like to keep it in the refrigerator a few hours before we eat it.

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 If you are looking for a more traditional salsa recipe this Recipe for Fresh Garden Salsa is my favorite! 

More great recipes to check out

Spicy Cucumber Salad with Ginger and Manuka Honey Dressing, Healthy Side dishes, Manuka Honey from New Zealand

Spicy Cucumber Salad with Ginger

Crunchy Broccoli Slaw and Ranch Salad, Broccoli Slaw Recipe, #Summer, #Salad, #Recipe, #BroccoliSlaw #RanchCrunchy Broccoli Slaw and Ranch Salad

 

Broccoli, Grape, & Sunflower Salad Recipe. I love this light salad perfect for a side or a lunch #Recipe, #Salad, #Broccoli

Broccoli Grape Salad

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Chicken Gravy Recipe

Have you ever made gravy from scratch before?  Roast a chicken in the oven and you will be left with drippings that are TOO YUMMY to waste.  I  wanted to share the recipe in case some of you have never made gravy from the drippings before.

This time I had about 2 cups of drippings in the bottom of the baking dish after roasting the chicken in the oven.  Pour the drippings into a large sauce pan.  If there is lots of fat skim some of it off.  Heat the drippings up, over medium- heat and bring it to a boil

In another bowl add 1 tablespoon corn starch to 1/2 cup of cold water.  Mix till all the lumps are out of the corn starch and it is well mixed… then you can slowly add it your chicken drippings.  Whisk the whole time, to prevent lumps.   Stir at a full boil for 1 minute, then turn heat off and let stand for 1 minute.  Salt and pepper to taste (chicken gravy tends to need a lot of salt).

 If you like your gravy a little thicker add a little more corn starch to your “corn starch water mixture”

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Creamy Cilantro Lime Ranch Dressing

Creamy Cilantro Lime Ranch Dressing with Sweet Pork Tacos is one of my families most asked for meals. Even the left overs are craved by all the kids!

Creamy cilantro lime ranch dressing recipe, like Cafe Rio or Costa Vita copycat version, the best ranch dressing you will ever eat, salad dressing recipe with a mexican twist

A Thrifty Mom’s Creamy Cilantro Lime Ranch Dressing

My kids call this the “yummy green dressing”, they could literally eat it on pretty much anything.  But instead I tend to make Creamy Cilantro Lime Ranch Dressing, when we have taco salad or our recipe for Sweet Pork Tacos.  We use to make a  Creamy Cilantro Lime Ranch Dressing that had a can of salsa verde  in it. But we had trouble with it often having a bit bitter taste. So that is how this new recipe came about.   Be sure to pin it on Pinterest or print it off via the printable version below so you can always find it.

Ingredients:

  • 1 cup mayonnaise
  • One cup sour cream
  • 1/2 teaspoon garlic powder (or you can use fresh)
  • 3 Tablespoons Ranch seasoning powder, or one packet
  • One Tablespoon white wine vinegar
  • A large jalapeno with seed and ribs taken out (You can add more if you want more heat)
  • One Tablespoon sugar
  • Cup cilantro, just the top half not I cut off the lower steams (washed and dried)
  • 3 Tablespoons milk, you can add more if you want your sauce thinner
  • Juice from one fresh lime, about 2-3 tablespoons
  • Salt and pepper to taste

Add all these ingredients into a blender, put the lid on and blend till your Creamy Cilantro Lime Ranch Dressing is smooth and well blended. Try to take a spatula and run it along the sides of the blender to make sure nothing is stuck to the side.  Do this a few times to make sure I did not miss anything.

Hints for great Creamy Cilantro Lime Ranch Dressing

Your Creamy Cilantro Lime Ranch Dressing will be thin, but it will thicken up after a few hours. Make this dressing several hours before you eat it so that the flavors get better as they have time to blend.  If you get your sauce out and find it is thicker than you would like, just whisk a little milk in it before your serve it.  Dressing will stay good in the refrigerator for about a week. Enjoy!

Print the Creamy Cilantro Lime Ranch Dressing

Creamy cilantro lime ranch dressing like Cafe Rio or Costa Vita copycat version, the best ranch dressing you will ever eat, salad dressing recipe with a mexican twist
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Creamy Cilantro Lime Ranch Dressing

Course Sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cups dressing
Author A Thrifty Mom

Ingredients

  • 1 cup mayonnaise
  • One cup sour cream
  • 1/2 teaspoon garlic powder or you can use fresh
  • 3 Tablespoons Ranch seasoning powder or one packet
  • One Tablespoon white wine vinegar
  • A large jalapeno with seed and ribs taken out You can add more if you want more heat
  • One Tablespoon sugar
  • Cup cilantro just the top half not I cut off the lower steams (washed and dried)
  • 3 Tablespoons milk you can add more if you want your sauce thinner
  • Juice from one fresh lime about 2-3 tablespoons
  • Salt and pepper to taste

Instructions

  1. Put all these ingredients into a blender, put the lid on and blend till your dressing is smooth and well blended. Try to take a spatula and run it along the sides of the blender to make sure nothing is stuck to the side. Dressing will be thin a first but it will thicken up after a few hours. I highly suggest you make this dressing several hours before you eat it. The flavors get better as they have time to blend. If you get your sauce out and find it is thicker than you would like, just whisk a little milk in it before your serve it. Dressing will stay good in the refrigerator for about a week. Enjoy!

Watch our recorded Live Facebook instructional video on how to make Creamy Cilantro Lime Ranch Dressing

Creamy cilantro lime ranch dressing like Cafe Rio or Costa Vita copycat version, the best ranch dressing you will ever eat, salad dressing recipe with a mexican twist

 

We made an earlier version you can check out as well.

On the Sweet Pork Tacos we first posted on them way back in 2010. We then upgraded the recipe for Sweet Pork Tacos and Creamy Cilantro Lime Ranch Dressing

 

Don’t forget to check our our other cilantro inspired recipes:

Loaded Chicken Nachos, Money Saving Recipe, Chicken Crock Pot Recipes, Kid Friendly Recipes,The Best Chicken Nachos

Loaded Chicken Nachos

Grape Salsa

Vegetarian Enchiladas, Freezer Meals, Money Saving Recipes, Freezer Recipes

Vegetarian Enchiladas

Cafe Rio Shredded Pork Taco Copy Cat Recipe
Cafe Rio Copy Cat Recipe ~ Sweet Shredded Pork Recipe

IMG_0183

Cilantro Ranch Dressing 

Cheesy Beef and Jalapeno Sausage Dip

Sweet Corn and Black Bean Salsa

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