Green Tomato Salsa Verde
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
14 cups chopped and cored green tomatoes
25 jalapeno peppers, finely chopped
4 cups finely chopped red onions
6 cloves garlic, minced
1 cup lime juice ( one whole of those 8 oz. bottles)
1 cup chopped cilantro
2 T ground cumin
2 T crushed dried oregano
3 t. salt ( add half and then adjust to taste at the end)
2 T black pepper
Instructions:
Prepare water bath canner and sterilize your jars ( you’ll need about 10-12 pint jars) and their lids. In a large stainless steel pot heat the tomatoes and their juice, garlic, lime juice, peppers and onions until boiling. Stir in cumin, oregano, cilantro, salt and pepper. Continue to cook over medium-high heat for 10 minutes. Stir often. Remove from heat and, using a immersion blender or food processor, puree the mixture until it is only slightly chunky, similar to spaghetti sauce.
Ladle the salsa into each jar leaving about a 1/2 inch of headspace. Wipe the rim of each jar to make sure it is clean and then put on the lid and ring and tighten down firmly.
Process pints and/or 8 oz. jars for 20 minutes. ( Quarts for about 30 minutes) Remove the canner lid and wait 5 minutes. Remove the jars and let them rest under a towel until they are completely cool.
From eatinonthecheap.com