And we had major fires 2020 and 2021. I didn’t garden for 2 years as our whole summers and falls were eaten up by black and read skies. I lost two years. :(
Be careful with that immersion blender! I found out the hard way. I blended my tomato sauce, then pressure canned immediately afterwards. Two quarts out of 7 quarts…the lids and bands blew off inside the canner! No jars broke, just the lids and bands blew off. I have talked to an expert canner and she said that you must cook down sauces for awhile…like a few hours or even overnight to release those millions of bubbles I just mixed into the sauce. I didn’t, so inside the jars the bubbles want out and BOOM! I lost two sauces….😏 So, I just thought I’d pass that on so it doesn’t happen to anyone else. I followed your recipe, blended and cooked overnight stirring every time I walked by to help the bubbles get out. I could of canned about 4 hours after blending but I didn’t have time. The cleanup wasn’t as bad as I thought it would be bc I did it immediately after removing all the jars. Nothing stuck too bad. But man….what a mess! But my sauces tastes delicious. 😀 I hope this helps others
I use a Vitamix blender, which puts in more oxygen/air then the immersion blender. It only takes maybe 30min to bring large pot of airiated tomatoes to a boil. When it gets to a boil, all the air/bubbles are gone. I'll let it cook on low boil for maybe 5mins to get rid of foam on top. It's then ready for canning with no issues. 😉
Crockpot: chuck roast pot roast cut, salt and pepper, green chili, beef broth Salt and pepper the beef and sear on both sides then add to crock pot. Top with about a cup or more(to your liking) of green chili then around the beef add beef stock to right where it barely covers the beef, cook low(best practice is on low) and leave for at least 8 hours even better at 10 hours(I also do it overnight) then shred and you can add corn starch to thinker the green chili beef gravy Serve over rice, mashed potatoes, any kind of potato really. Or serve in a taco/burrito with a little sour cream and maybe softened cubed potatos. Or make enchiladas or sandwiches This is a staple in my house at least once or twice a month when I have the ingredients, it’s so easy and delicious.
I made the Salsa Verda following your recipe. It’s delicious! I got 12 pints cooling on my table now along with 12 pints of tomato sauce. Thank you! ♥️ All my first time and I’d say it was a success! 😀
Looks delish! Again, you doing this next to a demanding full time job is such an inspiration to keep trying myself. All the more reason to stay determined ❤
I hadn’t ever even considered making salsa verde with only green tomatoes (no tomatillos), so this is intriguing to me. I often run short of green tomatoes, but this year it looks like I will end up with more greenies than I got ripe ones. I’ll be sure to try this!
I just canned you some pickled green tomatoes this morning. I watched a couple of your videos first to get some ideas. I’ve not tried Salsa Verde yet but I have lots more green tomatoes yet to harvest! I just went and pulled a small bunch this morning and ended up with 11 pints!
This is because soap and cilantro are only different by one methyl group (a carbon with three hydrogens holding hands), and some people’s taste buds are not able to make the tiny distinction between the molecules 😊
Hi Rachel. I so enjoyed your green tomato salsa recipe. You Rachel are so informative on your tomato salsa. God Bless you for all you do for us. Stay healthy my friend. Your friend Mari'a. 👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️😘😘😘😘😘😘😘🤗🤗🤗🤗🤗🤗🌹🌹🌹🌹🌹
I make pretty much the same thing but with part tomitillos and part green tomatoes. It also makes a wonderful marinade for chicken or pork. Thanks for sharing!
We did not see you getting the air out of the jars with a plastic utensil. This is a must in canning, to add more or less product. Love this video, just saying.
I have had a roaster pan for years and only used it around the Holidays, but since I have been watching your channel I have found out it is good for a lot of uses! 😀. Thank you❤️
Yes, it's wonderful in white chicken chili! Yummm I was looking to use my green tomatoes in a recipe since fall in coming fast this week. Glad I found you page.. Thank you.
I consider salsa verde to be a food group all by itself! I made a big batch of tomatillo and am looking forward to making lots of green tomato when the tomatoes shut down. I give half pints out to friends and they love it.
Take cubed skinless boneless chicken, n sulsa , red or green n cook chicken in sulsa. Just on stove. Put down chips on a plate with cheese on top put in micro just til cheese starts to melt. Put chicken sulsa mix on top it's amazing! You can add sour cream, olives or whatever else you think might be good. Easy n fast
I know this is an older video, just wanted to say thank you for sharing it. I canned some recently and opened a jar for dinner the other night, and it was fantastic.
Going to have to make this without the garlic (allergic) and without the cilantro (tastes like soap). So will have to experiment with it. But I have all green tomatoes as my tomatoes didn't do squat this year. So slow to grow, so late to ripen. Oh well, always next year. But I'm going to use what I got this year. Lots of green tomatoes.
A small batch made with asafoetida to sub for garlic, and maybe a blend of tarragon and parsley to sub for the cilantro, might get both the flavor ideas without the bad effects.
Technically yes. You couldn't broad spectrum say tomato peels won't cause problems. Main reason for all the peeling in tomato canning, the recipes that tested safe were developed with the removal of peel first. Partly for flavor and texture, plus to reduce spore and other undesirables. Tomato growing is so variable for how much soil, dust, insects, etc. gets on the peel. For testing they would probably need to start with all direct soil contact fruits. Grown in a high insect, dusty, humid area. Then get the safety of the processing recommendations to 150%, with just the water bath method, in worst case kitchen scenarios. I wouldn't want that job, and no one is funding such research that I know of. lol
Just tried this recipe omg so amazing thanks for much for making these videos!!! Only thing I had to substitute a little bit was with the cilantro i only had 1/4 cup fresh left from growing it. I use coriander and I think it still tastes amazing! I used 5 TBS coriander and ground it up to a half batch of yours and 1/4 cup fresh cilantro.
You make me laugh at your measuring😂 It is a blessing to be comfortable in cooking when you can do that and it turns out good. I'm getting ready to make some salsa verde. I'm pumped and ready to go now that I've watch you.❤❤🙏
Just picked all my green tomatoes ahead of this storm and inevitable cold snap....gonna be making lots of this and tomato sauce! I used to just do fried green tomatoes....but this is something that I can definitely use on my shelf! Thanks for the recipe
I just got everything in the Nesco. I was a bit sceptical but I sure wanted to give it a try. The initial taste of the juices as they are just starting to mingle is making me very happy. I have a lot more green tomatoes and may be making a lot more of this. So I got to thinking about what if you simmered it down a bit when you open a jar and use it as a pizza sauce base? This is going to be so fun....Thanks so much for all of your videos. I literally can't get enough of them. My husband keeps asking me "how many times have you watched that one"? lol 1870's Homestead is my happy place this fall.
Thank you! I love just looking at your gorgeous kitchen, so fun to have a home that old. Thank you for the idea to roast the tomatoes and veggies whole. It has saved my arms as I have carpal and cubital tunnel issues. I am so thankful that I was not coring and chopping all of those tomatoes today. I had so many green tomatoes at the end of the season. I was able to get a little over 40 pints processed today.
Parsley doesn't have the same flavor, unless there is a citrus parsley variety that I've not heard of. Tarragon is closer, culantro is supposed to be similar, or a mix of any citrus flavored leafy green herbs will get to a similar concept of citrusy herbaceous flavors. Lime or lemon basil and tarragon, if everyone is a fan of the basil flavor, lemon balm and parsley, etc. When I needed to sub for cilantro there was a bunch of experimenting and taste testing to find what we wanted to use.
I could not find link to your recipe. After reviewing the transcript I think this is the recipe, please verify: 20 lbs green tomatoes 30 cloves garlic 7 lg onions quartered 2 1/2 cups lime juice 2 cups Jalapenoes chopped 2 1/2 cups cilantro (dried) more if fresh 5 tsp Black pepper 10 tsp Cumin 10 tsp Salt Add 4 cups of shredded zucchini if you want to add bulk to texture. (Optional) Roast in 425F oven tomatoes, garlic, onions and Jalapenos for 15 minutes. Remove garlic and roast the remaining for 15 minutes more. Remove from oven and put in roasting pan (set at 250F) along with lime juice, cilantro, black pepper, cumin and salt, and zucchini if using. Mix and then blend with immersion blender. Simmer for 15 minutes or so. Blend again if needed.
I just processed 70 lbs of green tomatoes for this recipe again, a friend pulled their tomato plants (and garden) because they need to go out of state to care for a family member. I'll may grab 10 lbs worth of tomatoes off my vines to make it 4 batches. Not sure how many it will make, but will give them 2 dz jars and split it amongst my family. I get asked about this ALL the time! Roasting makes such a huge difference! And the cumin is just the right amount (maybe a teaspoon or two shy sometimes, lol). Thanks for this one!!
Came out great! I did not have lime juice, so I used squirt-bottle lime concentrate. It added the lime flavor and a little sweetness. Thank you I will check out more videos. PS: do you or subscribers ever bake or bbq mutton? cr
I have to pull my tomatoes tomorrow afternoon because of frost. Have made and canned 5 batches of salsa verde. I've never had it before so I will be experimenting with it. After I box up the nice big tomatoes that I hope ripen, and give some greenies away for fried green tomatoes I might make more.
I need to make this I love salsa verde. I also love how big of a batch you make lol. I love green enchiladas and I love to make a green chicken pozole,you just add lots of chicken broth after adding a can of this salsa to chicken and let it cook, shred chicken and add hominy. Top with radish, onions and some people like shredded cabbage or lettuce too. I also just like to eat it with really good tortilla chips. You can make a dish with pork called chili verde it’s amazing.
Question to anyone who can help. I bought tomatoes at farmers market because my season is over and I want more sauce. The tomatoes are red on the outside but there's a bit of green on the inside. Is that ok to start canning? Normally I was waiting until my roma tomatoes were nice and ripe. Not sure if it will mess up my sauce
What kind of roaster is that? Can you roast and use as a crockpot? I need something big like that for making bone broth and other large batch canning challenges.
I have Roasted Salsa Verde in my rooster and it smells so good but my jalapeños are really hot in it. I need to tone it down a little before I can it. We love hot foods but this is really hot. What can I add to it?
Can these recipes be reduced? They are such big quantities for just myself and my husband and I’m just starting out. Can I just do the math to make smaller quantities?
Looks good! I just made a batch of tomatillo salsa verde last week. I love that stuff! I roast mine as well. I don't end up with many green tomatoes, for whatever reason. I had more of them when I used to live in MD. But my tomatillos usually do pretty good at this house (I currently live in southern NC). Isn't that a blissful feeling seeing all of those canning jars filled with goodness lining your kitchen counter? 😊 I am relatively new to canning, and I don't typically have big batches of anything. But 4 or 6 jars even make me so happy to look at. They don't go very far for my small family of 4 (we gobble them right up 😋), but I'll get to doing bigger batches soon.
I made green tomato salsa verde using the ball recipe, SO BITTER! Does the roasting help it or is that just how it's supposed to taste? Thank you Rachel, I've learned so much from you. I'm in SE MI too!
Thank you for this video! Very timely as I JUST pulled over 50 pounds of green tomatoes off our vines prior to the nights going below zero. I have the first batch on right now and wow! Does it EVER smell wonderful! Hardly wait to try it!
Rachel, so Inspiring...Thank you for the recipe! I always seem to have Green tomatoe leftovers in my garden...😋 Delicious & yum looking! Happy Harvesting🍅🍅🍅 TU🧄🥒🧅🍈😊
Looks great. Unfortunately, we have no tomatoes. I can't eat fresh cilantro or basil...but use dried basil and coriander seeds in cooking. Wonder if I could dry cilantro. Hmmm.
I’m really excited to try this!! I don’t have a roaster like that. What would be better, a large stock pot or a crock pot on high for a few hours? Thanks!
GREAT job Rach...ive got my 18 quart roaster filled right now cooking down tomatoes for pasta and pizza sauce canning tomorrow..great tomato year here in NH..some blight but no hornworms....i just bought tomatillo seeds for green salsa for next season cuz you sure make it look easy!! ..love your videos ox from the white mtns...
I have a kitchen full of produce to get thru! work has been crazy! I had to get some soup and stew canned last week for a couple of neighbors. Both elderly, they love home canned food. I have this recipe in the roaster right now to blend as my first "easy" project. can't wait!
Thank you for sharing your garden and recipes! I made salsa verda but in a smaller slow cooker so I tried your recipe and used one cup lemon juice. It tasted the salsa and it was too much lemon before I water bath the jars. The jars did seal. My question is… is my salsa verda good to eat? Thank you if you get a chance to answer me .
I will be making chow with my green tomatoes. It really perks up fish all year round. I just finished 28 pints of pickled beets, a triple lasagna, and 8 meatloafs freezing. My dogs are tired. 😊
Thanks Rachel. I made some last year from the ball book recipe. My kids love Salsa, but unfortunately did not love the green salsa. I think it’s a color issue. 😢
Tried but I just don't like green tomatoes. We have such a short growing season here that I'm used to picking most of my tomatoes green. Just let them ripen in the house and carry on canning, making salsa or sauce or whatever.
Here's a link to our All Things Tomato Playlist ♥ ua-cam.com/video/_CFit3bKJlM/v-deo.html if you need more ideas.
Lol, skipping 2020 as you count the years. Yep, like the rest of us.
2020 doesn't count! Haha
And we had major fires 2020 and 2021. I didn’t garden for 2 years as our whole summers and falls were eaten up by black and read skies. I lost two years. :(
Rachel! You need to publish a cookbook girl!!! I'd totally buy it!!! Much love!!
I would buy that book!
I would buy that book!! Please DO IT! Huge fan!
Me too!!
Be careful with that immersion blender! I found out the hard way. I blended my tomato sauce, then pressure canned immediately afterwards. Two quarts out of 7 quarts…the lids and bands blew off inside the canner! No jars broke, just the lids and bands blew off. I have talked to an expert canner and she said that you must cook down sauces for awhile…like a few hours or even overnight to release those millions of bubbles I just mixed into the sauce. I didn’t, so inside the jars the bubbles want out and BOOM! I lost two sauces….😏 So, I just thought I’d pass that on so it doesn’t happen to anyone else. I followed your recipe, blended and cooked overnight stirring every time I walked by to help the bubbles get out. I could of canned about 4 hours after blending but I didn’t have time. The cleanup wasn’t as bad as I thought it would be bc I did it immediately after removing all the jars. Nothing stuck too bad. But man….what a mess! But my sauces tastes delicious. 😀 I hope this helps others
I use a Vitamix blender, which puts in more oxygen/air then the immersion blender. It only takes maybe 30min to bring large pot of airiated tomatoes to a boil. When it gets to a boil, all the air/bubbles are gone. I'll let it cook on low boil for maybe 5mins to get rid of foam on top. It's then ready for canning with no issues. 😉
Thank you! So glad that I saw your post here; very helpful!👍😊
Crockpot: chuck roast pot roast cut, salt and pepper, green chili, beef broth
Salt and pepper the beef and sear on both sides then add to crock pot. Top with about a cup or more(to your liking) of green chili then around the beef add beef stock to right where it barely covers the beef, cook low(best practice is on low) and leave for at least 8 hours even better at 10 hours(I also do it overnight) then shred and you can add corn starch to thinker the green chili beef gravy
Serve over rice, mashed potatoes, any kind of potato really. Or serve in a taco/burrito with a little sour cream and maybe softened cubed potatos. Or make enchiladas or sandwiches
This is a staple in my house at least once or twice a month when I have the ingredients, it’s so easy and delicious.
I made the Salsa Verda following your recipe. It’s delicious! I got 12 pints cooling on my table now along with 12 pints of tomato sauce. Thank you! ♥️ All my first time and I’d say it was a success! 😀
Looks delish! Again, you doing this next to a demanding full time job is such an inspiration to keep trying myself. All the more reason to stay determined ❤
I hadn’t ever even considered making salsa verde with only green tomatoes (no tomatillos), so this is intriguing to me. I often run short of green tomatoes, but this year it looks like I will end up with more greenies than I got ripe ones. I’ll be sure to try this!
MUCHAS GRACIAS POR COMPARTIR SU DIA A DÍA
🌻🤗🌻
GRACIAS POR EL CORAZÓN ♥️
I like the way you teach and talk to us.
I followed one of your tomato recipes and added my twist to it and it came out delishhhh!!!! Thanks for always sharing the simplicity of it. 🤍🤍🤍
Thank you, love Salsa Verde, especially with chicken and pork, Shrimp slips in there quite often. God Bless and stay safe.
I just canned you some pickled green tomatoes this morning. I watched a couple of your videos first to get some ideas. I’ve not tried Salsa Verde yet but I have lots more green tomatoes yet to harvest! I just went and pulled a small bunch this morning and ended up with 11 pints!
Cilantro tastes like soap to me but lots of people love it.
It taste the same to me I hate cilantro I can taste it in anything
me too....otherwise looks good!
This is because soap and cilantro are only different by one methyl group (a carbon with three hydrogens holding hands), and some people’s taste buds are not able to make the tiny distinction between the molecules 😊
It’s pretty, but I can’t get used to the taste! I wish I liked it, but I just do t.
Fresh basil is just as bad. I love dried basil.
Hi Rachel. I so enjoyed your green tomato salsa recipe. You Rachel are so informative on your tomato salsa. God Bless you for all you do for us. Stay healthy my friend. Your friend Mari'a. 👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️😘😘😘😘😘😘😘🤗🤗🤗🤗🤗🤗🌹🌹🌹🌹🌹
I make pretty much the same thing but with part tomitillos and part green tomatoes. It also makes a wonderful marinade for chicken or pork. Thanks for sharing!
I love to mix it in with rice, quinoa, beans, cornbread and the usual chicken, turkey, sausage. I mean really anything you want a little zesty!
I am having my husband put them on the grill! The tomatoes and jalapeños.
Great video. I think rather than roasting I will put the tomatoes in a smoker for additional depth. Thank you for sharing the recipe
We did not see you getting the air out of the jars with a plastic utensil. This is a must in canning, to add more or less product. Love this video, just saying.
I have had a roaster pan for years and only used it around the Holidays, but since I have been watching your channel I have found out it is good for a lot of uses! 😀. Thank you❤️
Yes, it's wonderful in white chicken chili! Yummm I was looking to use my green tomatoes in a recipe since fall in coming fast this week. Glad I found you page.. Thank you.
I canned salsa verde for the first time this year! I love it on tamales with a little sour cream! Thank you Rachel!
I consider salsa verde to be a food group all by itself! I made a big batch of tomatillo and am looking forward to making lots of green tomato when the tomatoes shut down. I give half pints out to friends and they love it.
Take cubed skinless boneless chicken, n sulsa , red or green n cook chicken in sulsa. Just on stove. Put down chips on a plate with cheese on top put in micro just til cheese starts to melt. Put chicken sulsa mix on top it's amazing! You can add sour cream, olives or whatever else you think might be good. Easy n fast
I know this is an older video, just wanted to say thank you for sharing it. I canned some recently and opened a jar for dinner the other night, and it was fantastic.
Going to have to make this without the garlic (allergic) and without the cilantro (tastes like soap). So will have to experiment with it. But I have all green tomatoes as my tomatoes didn't do squat this year. So slow to grow, so late to ripen. Oh well, always next year. But I'm going to use what I got this year. Lots of green tomatoes.
A small batch made with asafoetida to sub for garlic, and maybe a blend of tarragon and parsley to sub for the cilantro, might get both the flavor ideas without the bad effects.
Why do most recipes call for tomatoes to be peeled? Does not peeling them make it a 'rebel canning' recipe?
Technically yes. You couldn't broad spectrum say tomato peels won't cause problems. Main reason for all the peeling in tomato canning, the recipes that tested safe were developed with the removal of peel first. Partly for flavor and texture, plus to reduce spore and other undesirables. Tomato growing is so variable for how much soil, dust, insects, etc. gets on the peel.
For testing they would probably need to start with all direct soil contact fruits. Grown in a high insect, dusty, humid area. Then get the safety of the processing recommendations to 150%, with just the water bath method, in worst case kitchen scenarios. I wouldn't want that job, and no one is funding such research that I know of. lol
Just tried this recipe omg so amazing thanks for much for making these videos!!! Only thing I had to substitute a little bit was with the cilantro i only had 1/4 cup fresh left from growing it. I use coriander and I think it still tastes amazing! I used 5 TBS coriander and ground it up to a half batch of yours and 1/4 cup fresh cilantro.
Thank you for this tip. I am not a cilantro fan, but oddly enough I don’t mind coriander.
You make me laugh at your measuring😂 It is a blessing to be comfortable in cooking when you can do that and it turns out good. I'm getting ready to make some salsa verde. I'm pumped and ready to go now that I've watch you.❤❤🙏
Hi Rachel 👋
What kind of fertilizer you use? Your vegs are beautiful
this is the main one we use for all purpose, it does come in smaller sizes: amzn.to/3S0KTFm
Watching you do this while eating some chips and cream cheese with my cowboy candy I made last week from your recipe!
Just picked all my green tomatoes ahead of this storm and inevitable cold snap....gonna be making lots of this and tomato sauce! I used to just do fried green tomatoes....but this is something that I can definitely use on my shelf! Thanks for the recipe
Thank you Rachel you always get my mind thinking of new thing's can explore!! Hoping all going good for you and Todd and Family!! God Bless Janell
I just got everything in the Nesco. I was a bit sceptical but I sure wanted to give it a try. The initial taste of the juices as they are just starting to mingle is making me very happy. I have a lot more green tomatoes and may be making a lot more of this. So I got to thinking about what if you simmered it down a bit when you open a jar and use it as a pizza sauce base? This is going to be so fun....Thanks so much for all of your videos. I literally can't get enough of them. My husband keeps asking me "how many times have you watched that one"? lol 1870's Homestead is my happy place this fall.
Thank you! I love just looking at your gorgeous kitchen, so fun to have a home that old. Thank you for the idea to roast the tomatoes and veggies whole. It has saved my arms as I have carpal and cubital tunnel issues. I am so thankful that I was not coring and chopping all of those tomatoes today. I had so many green tomatoes at the end of the season. I was able to get a little over 40 pints processed today.
I've never had salsa verse but I'm about to have a good amount of green tomatoes to pull before winter. Thanks & Blessings!
Hi Rachel I'm new subscriber to your Chanel and I love your salsa verde 😊.. for how many hours in total you cook the salsa on the roaster oven ?
Wow looks super amazing I have a bunch of green tomatoes I need to do this with!
May I recommend green chili (from NM)? Or jalapenos? Personally, I have to have chili in everything. I'm from NM.
It looks delicious. I don’t like cilantro. I wish I did because my whole family loves it. Would you substitute it with parsley?
Parsley doesn't have the same flavor, unless there is a citrus parsley variety that I've not heard of. Tarragon is closer, culantro is supposed to be similar, or a mix of any citrus flavored leafy green herbs will get to a similar concept of citrusy herbaceous flavors. Lime or lemon basil and tarragon, if everyone is a fan of the basil flavor, lemon balm and parsley, etc. When I needed to sub for cilantro there was a bunch of experimenting and taste testing to find what we wanted to use.
I love your original green tomato Salsa Verde, so I know I'll love this too. I will be using this for any green tomatoes. Thank you for sharing. 🌻
Can we do this with a mix of smaller green tomatoes and red ones?
I could not find link to your recipe. After reviewing the transcript I think this is the recipe, please verify:
20 lbs green tomatoes
30 cloves garlic
7 lg onions quartered
2 1/2 cups lime juice
2 cups Jalapenoes chopped
2 1/2 cups cilantro (dried) more if fresh
5 tsp Black pepper
10 tsp Cumin
10 tsp Salt
Add 4 cups of shredded zucchini if you want to add bulk to texture. (Optional)
Roast in 425F oven tomatoes, garlic, onions and Jalapenos for 15 minutes. Remove garlic and roast the remaining for 15 minutes more. Remove from oven and put in roasting pan (set at 250F) along with lime juice, cilantro, black pepper, cumin and salt, and zucchini if using. Mix and then blend with immersion blender. Simmer for 15 minutes or so. Blend again if needed.
Roasting is the way to go! Only difference...I add some powdered chicken bouillon for extra flavor.
I just processed 70 lbs of green tomatoes for this recipe again, a friend pulled their tomato plants (and garden) because they need to go out of state to care for a family member. I'll may grab 10 lbs worth of tomatoes off my vines to make it 4 batches. Not sure how many it will make, but will give them 2 dz jars and split it amongst my family. I get asked about this ALL the time! Roasting makes such a huge difference! And the cumin is just the right amount (maybe a teaspoon or two shy sometimes, lol). Thanks for this one!!
Came out great! I did not have lime juice, so I used squirt-bottle lime concentrate. It added the lime flavor and a little sweetness. Thank you I will check out more videos. PS: do you or subscribers ever bake or bbq mutton? cr
Yumm I’m so excited to try this. Thank you so much Rachel for this recipe 😍😍
I have to pull my tomatoes tomorrow afternoon because of frost. Have made and canned 5 batches of salsa verde. I've never had it before so I will be experimenting with it. After I box up the nice big tomatoes that I hope ripen, and give some greenies away for fried green tomatoes I might make more.
I need to make this I love salsa verde. I also love how big of a batch you make lol. I love green enchiladas and I love to make a green chicken pozole,you just add lots of chicken broth after adding a can of this salsa to chicken and let it cook, shred chicken and add hominy. Top with radish, onions and some people like shredded cabbage or lettuce too. I also just like to eat it with really good tortilla chips. You can make a dish with pork called chili verde it’s amazing.
Question to anyone who can help. I bought tomatoes at farmers market because my season is over and I want more sauce. The tomatoes are red on the outside but there's a bit of green on the inside. Is that ok to start canning? Normally I was waiting until my roma tomatoes were nice and ripe. Not sure if it will mess up my sauce
You guys are so beyond productive. Sometimes the videos just help us get moving.
What kind of roaster is that? Can you roast and use as a crockpot? I need something big like that for making bone broth and other large batch canning challenges.
I have Roasted Salsa Verde in my rooster and it smells so good but my jalapeños are really hot in it. I need to tone it down a little before I can it. We love hot foods but this is really hot. What can I add to it?
With tomatoes? Hmm I’ve only ever had it made with tomatillo. Should be tasty!
Would it be okay to still add 1/4 tsp of citric acid to each pint jar just as a precaution? Or is the lime juice sufficient?
Is there a written recipe , jut find it hard to follow. Was there any sugar/honey in the recipe?
It would be a whole lot easier to add the garlic at the 15 minute mark instead of pulling out your trays and taking them off
Is the link for the recipe anywhere so I can print out? How long did u slow cook this??
Thank you, love your video. Can you tell me how long can you leave them in the jar on the counter with room temp, or you have to refrigerate them?
Sounds and looks great, any way I can print recipe, we would love to try it.
Are you using canning salt? Sea salt? Can I ask what size roaster that is?
Selam kardeşim ne güzel bir paylaşım harika bir video eline emeğine sağlık çok beğendim ben geldim hediyemi bıraktım senide beklerim
eğlenmene sevindim!
I love it on my breakfast tacos but I'm sure I put a lot more hot peppers in it ... Cheers
It looks so yummy Rachel! Wish we had “taste-a-vision”!
Wow you go Big or stay at Home great video just watching you 😉
Rachel, it looks like it roasted the tomatoes whole with the cores. Is that right? Can I always do that? 🤔
I think I'm going to try a green tomato bruschetta, have you tried that before?
I don’t have a Nesco, but mine turned out great!!!
You can top burritos in oven for smothered burrito. We also use as a base to cook chicken in the slow cooker for tacos
i no good with measurements and i said 20 pints lol 🥰
Pour a jar of your salsa into your crock pot with either chicken thighs or a port butt and let it cook - chile verde!
What recipe did you follow. I want to make it
Is the recipe written down somewhere we can access?
I want to make this recipe but smaller
Is there a link to a printed version? Looks so good!
I think it's this, with Rachel's modifications! www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0
Can these recipes be reduced? They are such big quantities for just myself and my husband and I’m just starting out. Can I just do the math to make smaller quantities?
Yes, cut it in 1/2 or 1/4 no issue
May I come to your house for dinner one day 😜... LOL. This looks Yummy Rachel... Thank You for sharing 🙏🙏 Kendra
Looks good! I just made a batch of tomatillo salsa verde last week. I love that stuff! I roast mine as well. I don't end up with many green tomatoes, for whatever reason. I had more of them when I used to live in MD. But my tomatillos usually do pretty good at this house (I currently live in southern NC). Isn't that a blissful feeling seeing all of those canning jars filled with goodness lining your kitchen counter? 😊 I am relatively new to canning, and I don't typically have big batches of anything. But 4 or 6 jars even make me so happy to look at. They don't go very far for my small family of 4 (we gobble them right up 😋), but I'll get to doing bigger batches soon.
I made green tomato salsa verde using the ball recipe, SO BITTER! Does the roasting help it or is that just how it's supposed to taste? Thank you Rachel, I've learned so much from you. I'm in SE MI too!
Thank you for this video! Very timely as I JUST pulled over 50 pounds of green tomatoes off our vines prior to the nights going below zero. I have the first batch on right now and wow! Does it EVER smell wonderful! Hardly wait to try it!
I never see you at the end of the canning process. Just wondering....Do you ever have jars that fail to seal?
Not too often really
I love salsa verde!!Verde!!! Thank you for sharing your recipie with us!!! God Bless!!!
Rachel, so Inspiring...Thank you for the recipe! I always seem to have Green tomatoe leftovers in my garden...😋 Delicious & yum looking! Happy Harvesting🍅🍅🍅 TU🧄🥒🧅🍈😊
Looks great. Unfortunately, we have no tomatoes. I can't eat fresh cilantro or basil...but use dried basil and coriander seeds in cooking. Wonder if I could dry cilantro. Hmmm.
I’m really excited to try this!! I don’t have a roaster like that. What would be better, a large stock pot or a crock pot on high for a few hours? Thanks!
GREAT job Rach...ive got my 18 quart roaster filled right now cooking down tomatoes for pasta and pizza sauce canning tomorrow..great tomato year here in NH..some blight but no hornworms....i just bought tomatillo seeds for green salsa for next season cuz you sure make it look easy!! ..love your videos ox from the white mtns...
So very good, thanks for the tutorial and encouragement, the house smells amazing with my halved version cooking!
I have a kitchen full of produce to get thru! work has been crazy! I had to get some soup and stew canned last week for a couple of neighbors. Both elderly, they love home canned food. I have this recipe in the roaster right now to blend as my first "easy" project. can't wait!
I just finally got mine made using the roasting method!! It is absolutely yummy de-lish-ous!! Lol
Thank you!!
Here’s a thought, elbow macaroni, cream cheese and salsa verde baked like a Mac/cheese with grilled pork chops ?
Thank you for sharing your garden and recipes! I made salsa verda but in a smaller slow cooker so I tried your recipe and used one cup lemon juice. It tasted the salsa and it was too much lemon before I water bath the jars. The jars did seal. My question is… is my salsa verda good to eat? Thank you if you get a chance to answer me .
I will be making chow with my green tomatoes. It really perks up fish all year round. I just finished 28 pints of pickled beets, a triple lasagna, and 8 meatloafs freezing. My dogs are tired. 😊
It looks delicious! (As someone who is very allergic to squash, your hidden zucchini is a bit terrifying!)
Hi Rachel thanks for sharing 9-17-2022👍🏽👍🏽😊
Green chicken enchiladas!!!!
Made 24 pints and 26 qts this year of salsa verde. I like cubbing up pork roast and place in my insta pot. And serve over rice. Aka chili verde.
Thanks Rachel. I made some last year from the ball book recipe. My kids love Salsa, but unfortunately did not love the green salsa. I think it’s a color issue. 😢
Tried but I just don't like green tomatoes. We have such a short growing season here that I'm used to picking most of my tomatoes green. Just let them ripen in the house and carry on canning, making salsa or sauce or whatever.