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Spicy Green Tomato Salsa

Rated as 4.57 out of 5 Stars

"A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate."
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30 m servings 27
Original recipe yields 40 servings


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  1. Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
  2. Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
  3. Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.


  • Cook's Note:
  • For a milder salsa remove the seeds from 2-3 of the jalapenos. Can be used in your favorite authentic recipe, as an appetizer, or game time snack!

Nutrition Facts

Per Serving: 27 calories; 0.2 6.3 1 0 9 Full nutrition

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Read all reviews 12
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I didn't add any jalapeno or cayenne pepper - nice fresh taste. I blended 1/2 and kept the other half with larger chunks. The larger one I served as a side to a pork dish.

I had tons of green and half ripened tomatoes this year. I decided to try this recipe and I am glad I did. I will make this again, for sure. I added some kosher salt and black pepper and ext...

Very good, I added one tablespoon of salt to bring out the flavors, and heated it to a boil for canning.

Love the flavor. Different; interesting. I agree with another reviewer who wrote that the recipe needs salt and extra lime juice. It is quite bland without salt. I made a smaller batch, but ...

Great idea to use up all those excess green tomatoes. Turned out beautifully. I did, however, follow another suggestion and prepped it for canning. I will be making this again.

I made a smaller batch (3 cups green tomatoes; 1 onion, etc) and without serrano peppers, as I didn't have those, and I substituted palm sugar for regular sugar, but it turned out great. Was go...

I added more jalapeño as it wasn't spicy enough. Next time I would not chop everything so small. Since it is going in the blender the tomatoes could be larger pieces.

I made this with my garden leftovers and my husband LOVED it. It is spicy and tasty, and really easy to make.

Turned out better than I thought it would. Very yummy. Tastes like Mexico!