We had such a great time yesterday working at the New Roots Garden - and had a bountiful harvest of green tomatoes!
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 8 pints
5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos chopped, with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped (or to taste)
1 cup lime juice
1/2 cup vinegar
1 Tablespoon salt
1/2 Tablespoon cumin
1 Tablespoon dried oregano
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1-2 teaspoon sugar
Directions:
1. Combine everything into a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.2. To continue canning, bring salsa to a boil.
3. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them into a boiling canning pot.
4. Process (boil) jars for 15 minutes.
5. Remove carefully and let sit for 24 hours. Check lids for seal and refrigerate any unsealed jars.
NOTE: If you don't want to can the salsa you can reduce the vinegar by 1/2 and refrigerate it for up to one week!
