Recipe Details
Ingredients
-
12 ½cupschopped green tomatoes
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2onions, chopped
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4jalapeño peppers, sliced into 1/2-inch-thick rings
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4serrano peppers, sliced into 1/2-inch-thick rings
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1red bell pepper, cut into chunks
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1cupchopped fresh cilantro
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¼cupraw sugar
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3tablespoonsminced garlic
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2 ½tablespoonschopped fresh oregano
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1tablespooncayenne pepper
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6limes, juiced, divided
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1tablespoonapple cider vinegar
Cooking Directions
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Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
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Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
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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. Portion salsa into bags and store in the freezer or refrigerator.
Recipe Tip
Remove seeds from 2 to 3 jalapeños for a milder salsa.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe40 | |
| Calories27 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 9mg |
0% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 1g |
4% |
| Total Sugars 4g |
|
| Protein 1g |
2% |
| Vitamin C 21mg |
24% |
| Calcium 16mg |
1% |
| Iron 0mg |
2% |
| Potassium 166mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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