September 28, 2021
Green Tomato Salsa Verde

Green Tomato Salsa Verde

You may notice my salsa is not green. The tomatoes ripened in the bag before I got around to making it. Still good. I found the recipe on Grow Forage Cook Ferment.

Ingredients

  • 7 cups chopped, cored, and peeled green tomatoes about 12 medium
  • 5-10 jalapeno, habenero, or scotch bonnet peppers seeded and finely chopped
  • 2 cups chopped red 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
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

Equipment

  • Large Pot
  • Stirring Spoon
  • Water bath canner
  • Canning Utensils
  • 8 half pint or 4 pint mason jars with lids

Directions

  • Prepare your boiling water canner. Heat 8 half pint jars or 4 pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
  • Combine the tomatoes, hot peppers, onion, garlic, and lime juice in a large saucepan. Bring to a boil, then stir in the cilantro, cumin, oregano, salt, and pepper. Reduce the heat and simmer for 5 minutes.
  • Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle salsa into a hot jar leaving a 1/4 inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe jar rim.
  • Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Once the water is boiling, process the jars for 20 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes. Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

Notes

  • Placing the tomatoes in boiling water for a few minutes will make the skin easier to peel.
  • You can pretty much substitute quite freely depending upon what ingredients you have available and still come up with a pretty good salsa.

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