Green (unripe) Tomato Salsa canning recipe

By ashleyeraas

Ingredients

• 5 lbs chopped green tomatoes
• 1 cup lime juice
• 1/2 tablespoon cumin
• 4 chopped red bell peppers
• 6 chopped yellow onions
• 1 tablespoon dried oregano leaves
• 6 minced garlic cloves
• 3 chopped jalapenos, with seeds
• 2 teaspoons black pepper
• 1 tablespoon salt
• 1 cup chopped fresh cilantro
• 1 or 2 teaspoons white sugar
• 1/2 cup vinegar
• 1/4 teaspoon cayenne (optional)

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from amazingmexicanrecipes.com

Preparation

Step 1

dd the tomatoes, lime juice, cumin, bell peppers, onions, oregano, garlic, jalapenos, black pepper, salt, cilantro, and vinegar into a big pot.
Add a pinch or two of white sugar, as well as some cayenne pepper if you want to spice your green tomato salsa recipe up.
Bring the mixture to a boil and then turn the heat down so it simmers.
Simmer for half an hour, stirring now and then.
Bring the salsa back to a boil and ladle it into hot sterile jars.
Remember to leave ½ inch of headroom.
Wipe the jar edges and lids clean, then tighten the lids, and put the jars back in the boiling canning pot.
Process for 15 minutes, and then remove them.
Let them sit for 24 hours at room temperature.
Check the lids for a tight seal.
If any are not sealed correctly, refrigerate them and use within a week.