Green (Un-Ripe) Tomato Salsa for Canning

Source: Find more recipes at: food.com Photo by HazyWaters . 3.0 None 5 1 (72)

Photo by ~Auntie Lo~
Adapted from keyingredient.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from keyingredient.com

Ingredients

  • 5

    lbs green tomatoes, chopped small (as you prefer for salsa)

  • 6

    yellow onions, chopped (4 cups)

  • 3

    jalapenos, chopped with seeds (1/2 cup)

  • 4

    large red bell peppers, chopped (2 cups)

  • 6

    garlic cloves, minced

  • 1

    cup fresh cilantro, chopped

  • 1

    cup lime juice

  • 1/2

    cup vinegar

  • 1

    tablespoon salt

  • 1/2

    tablespoon cumin

  • 1

    tablespoon dried oregano leaves

  • 2

    teaspoons pepper

  • 1/4

    teaspoon cayenne (optional, to taste)

  • 1 -2

    teaspoon sugar

Directions

Directions 1. Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally. 2. To continue canning, bring salsa to a boil. 3. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot. 4, Process (boil) jars for 15 minutes. 5. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars. 1. Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally. 2. To continue canning, bring salsa to a boil. 3. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot. 4, Process (boil) jars for 15 minutes. 5. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars. (My Photo)

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