Green Tomato Salsa for preserving

By gpawilson

Great with chips on as topping on any dish! Make it more chunky or more saucy....either is delicious!

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

Details

Adapted from geniuskitchen.com

Preparation

Step 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.
To continue canning, bring salsa to a boil.
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.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.