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