A picture of Green Tomato Salsa.

Green Tomato Salsa

Tammy Furloni @cook_3903370

I preserve this in pints so I have plenty to give away. The heat of the salsa depends greatly on the amount of seeds from the peppers you add.

I preserve this in pints so I have plenty to give away. The heat of the salsa depends greatly on the amount of seeds from the peppers you add.

Green Tomato Salsa

Tammy Furloni @cook_3903370

I preserve this in pints so I have plenty to give away. The heat of the salsa depends greatly on the amount of seeds from the peppers you add.

I preserve this in pints so I have plenty to give away. The heat of the salsa depends greatly on the amount of seeds from the peppers you add.

Saved

Ingredients

5 1/2 cuppeeled & seeded green tomatoes
1 cuponion, chopped
1 cuppepper, jalapeño or green chili, chopped (for mild salsa, remove seeds 1st)
4 clovegarlic, minced
2 tbspcilantro, minced
2 tspground cumin
1/2 tspsalt (optional)
1/2 tspred pepper
1 cupvinegar
1/4 cuplime juice

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Steps

1

Mix all ingredients in a saucepan and bring to a boil, stirring occasionally.
2

Reduce heat and simmer for 10 minutes.
3

Leaving 1/2 inch head space, put into warm sterile jars. After removing air bubbles and wiping rim, cover.
4

Process in hot water bath for 15 minutes for pints and 25 minutes for quarts.

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Cooksnaps

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Tammy Furloni @cook_3903370

on November 14, 2014 18:00

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