Green Tomato Salsa
I was on a hunt for canned green tomato salsa in the hopes of finishing off the wonderful bag I received from my Mom’s friend Lyndsey. Again, there was a plethora of ideas online and I was surprised by their similarities. What finally inspired me was a combination of Kerry’s fiesta dinners that are usually mexi-cali themed, Farmgirl Fare’s no sugar Green Tomato Relish that she purees and uses in burritos, and a salsa verde recipe by Bernardin. This is my version:
- 7 cups (approx 2¼ lb) green tomatoes, cored and chopped (peeled is optional; I didn’t bother)
- 1 medium red pepper, cored and chopped
- 4 jalapeno or scotch bonnet peppers, seeded and chopped
- 1 each: red and white onion, chopped
- 3 cloves garlic, finely chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp each: salt and freshly cracked pepper, or to taste
- ½ cup lime juice
- ½ cup loosely packed cilantro, finely chopped (I omitted this due to allergies but you can easily mix it in just before serving)
- Prepare boiling water bath, jars and lids. You can use a combination of 8oz or pint size jars.
- Combine tomatoes, peppers, onions, garlic and lime juice. Bring to a boil over med-high heat, stirring constantly.
- Stir in spices, reduce heat and boil gently, still stirrring frequently, for 5 minutes. Remove from heat and purée the mixture using a stick immersion blender. It should still be chunky. Return the purée to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space, wipe the rim and seal.
- Process in boiling water for 20 minutes (either size jar). Let stand 5 minutes before removing the jars, and leave undisturbed for 24 hours to cool. Any jars that don’t seal should be kept in the fridge and finished off ASAP.
Hope you enjoy!