8 cups finely chopped and peeled green tomatoes (about 12 medium)
5 to 10 jalapeno, habanero or any mix of hot peppers finely chopped and seeded, if that is your preference
2 cups chopped onion (about 2 large)
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
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan, adding a little water if necessary. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer for about 15-20 minutes.
Ladle the hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. (I do it for 25.) Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Makes about 6 pints.
2013 hasn't been the greatest summer for garden harvests here in our part of Idaho. It was super hot and the tomatoes wouldn't ripen and then, overnight, it turned cold, and the tomatoes wouldn't ripen. So, what do you do with tons of green tomatoes?
Now, I know that traditional Salsa Verde is made with tomatillos, but this version is made with unripe, green tomatoes and I like the name, Salsa Verde! I found the original recipe at Ball. This recipe shows my modifications which include cooking it down longer than the original recipe states. We leave in all pepper seeds, but most people will want to remove all or at least part.
This post has been shared at Miz Helen's Canning and Preserving Foods