Garden Tips

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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Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

Raspberry Green Tomato Jelly ~ I know sounds weird, but it is AWESOME!

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Please note this post contains amazon links, price and selection can change at any time.

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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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BEST WAY TO FREEZE STRAWBERRIES

how to freeze strawberries

One tip to saving money is to buy your produce in season at its LOWEST price point and store it for the rest of the year.  I got an 8 lb flat of strawberries  week.  I did 4 batches of jam, but put the rest in the freezer.  That way I can use them for recipes and smoothies  the rest of the year.

how to freeze strawberries

If you toss them all into a bag they will freeze into a huge mass and you will not get them separated till they thaw.  I have found the BEST WAY TO FREEZE STRAWBERRIES is rather simple and can be done in 5 easy steps.

First ~ Wash and clean the strawberries, and take the green stem off.  If they are large berries you might want to cut them into halves or quarters.

Second ~ Put them on a towel to dry, you do not want them to be wet or they will stick to everything they are touching as they freeze.

Third ~ Once they are dry spread them onto a cookie sheet that has plastic wrap on it. Spread them into an even layer, and try to keep the berries from touching.

how to freeze strawberries

Fourth ~ Put them into the freezer, you can take them out as soon as an hour but I normally leave them in there at least a few hours to get them good and frozen.   You can even leave them in over night. They will now be hard and separated and will NOT stick to the other strawberries.  Pull the plastic wrap up and they should fall right off with no sticking. ( I did try the silicone mat and they stuck  so I recommend plastic wrap.)

Fifth ~ Place them in a freezer bag seal it shut try and get as much air out as you can.  Put it back into the freezer… and take as many strawberries out as you need at a time.  Now go make yourself a yummy treat for your hard work 🙂

how to freeze strawberries

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Have you ever made the mistake of leaving a carrot on the counter or putting it in the refrigerator without a cover on it? Within 24 hours you will find a limp carrot that has lost it’s crunch!  No one wants to eat a chewy carrot, so here are a few tips on how to store carrots.

We have been picking carrots from our garden most the summer, but some days the kids are a little excited an pick  too many.  If you leave a fresh carrot with the green top on it will make the carrot wilt.  The carrot is the root of the plant and the green tops take its  moisture and nutrition from the root.  So chop those green tops off right away.

At this point you can keep them with the dirt on and store them in cool sand or sawdust in a root cellar, or even a bucket in a cool dark place.  BUT since I do not have one of those… I just wash them up and keep them in a ziplock bag in the refrigerator.   If the carrots have to much moister they will mold, so I poke some holes in the bag to allow them to vent.  Carrots can stay firm, and crisp for months at a time when stored properly.

 

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Recipe for Cooking ~ Chocolate Zucchini Muffins with applesauce and peanut butter chips

Watch our recorded LIVE video making these Chocolate zucchini muffins below

 

Chocolate zucchini muffins with applesauce

 

With all the zucchini from our garden I have been making Chocolate zucchini muffins with applesauce every other day.  My kids are loving them, plus we have had lots to share as well! These are my favorite, hope you enjoy them as well!  Also a money saving tip these freeze well too!

Recipe for Cooking ~ Chocolate chip  zucchini muffins with applesauce and peanut butter chips

Wet Ingredients 

  • 1/2  cup apple sauce
  • 1/2 cup oil
  • 1  3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 tablespoon lime juice (or lemon)
Dry Ingredients 
  • 2 1/2 cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
Add at the very end
  • 2 cup finely grated Zucchini
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips

Chocolate zucchini muffins with applesauce

In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes).  Sift in dry ingredients, blend thoroughly.  Then stir in zucchini and chocolate  and peanut butter chips by hand.  Spoon batter into muffin tins (with liners) fill 2/3 of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.

Watch our recorded LIVE recipe video Chocolate Zucchini Muffins

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Chocolate chip zucchini muffins with applesauce and peanut butter chips

Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 muffins
Author A Thrifty Mom

Ingredients

  • Wet Ingredients
  • 1/2 cup apple sauce
  • 1/2 cup oil
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 tablespoon lime juice or lemon
  • Dry Ingredients
  • 2 1/2 cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • Add at the very end
  • 2 cup finely grated Zucchini
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips or butterscotch chips

Instructions

  1. In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes). Sift in dry ingredients, blend thoroughly. Then stir in zucchini and chocolate and peanut butter chips by hand. Spoon batter into muffin tins (with liners) fill 2/3 of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.
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