Green Tomato Salsa Verde

A friend of mine gave me a bunch of green tomatoes so I had to find something to make.  I can only eat so much relish so salsa it is. Salsa Verde!! 

Yields approximately
7 half pint jars.

Optional:  Not a part of Ball's recipe but a change I do is to roast your Green Tomatoes and Jalapeno Peppers.  This will bring your Salsa to a new level of flavor.  You can peel them as well, but I don't bother.  I chop them up just as they are.  You can also drizzle olive oil on your garlic and roast it right along with these.

7 cups chopped green tomatoes
5 to 10 Jalapeno, Habanero or Scotch bonnet peppers, seeded and finely chopped
2 cups chopped onions
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin, 1 tsp dried oregano
1 tsp salt, 1 tsp freshly ground black pepper

DIRECTIONS:

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids and rings in warm soapy water and set aside or leave in simmering water.

COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Simmer it to get rid of some of the liquid. Stir in cilantro, cumin, oregano, salt and pepper and simmer an additional 5 minutes.

USE A SLOTTED SPOON TO LADLE

hot salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim of jar with a paper towel dipped in vinegar. Put on lids and rings and tighten finger tight.

PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

LABEL and STORE in a cool, dark place.



Reference:  Fresh Preserving Site