Green Tomato Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 192
Ingredients
Ingredients:8 lbs. green tomatoes (approx. 16 c chopped)6 large onions (softball size)9 sweet peppers, mix of green, red, orange & yellow3 � 6 jalapeno peppers or other hot peppers (according to taste)6 garlic cloves, minced1 c fresh cilantro, finely chopped1 � T Kosher salt - very important to use Kosher salt� T black pepper1/8 t cayenne pepper3 c vinegar1 c lemon juice
Method:
Chop tomatoes, onions & peppers into bite size pieces. A food processor may be used but I prefer hand chopping for better texture.
Mince hot peppers, with or without seeds & pith, depending on how hot you like your salsa.
Combine all ingredients in a large pot & mix well.
Heat to boiling, covered and then simmer, uncovered for 25 minutes, stirring frequently.
Ladle mixture into hot, sterilized pint or quart jars, leaving �� headspace.
Wipe rims with damp sponge or cloth and put on lids.
Process in hot water bath or steam canner: 15 mins for 1 Q; 10 mins for 1 Pint. Start timer after water returns to boil.
When processing is complete, remove jars from canner & allow to cool. Once cooled check seals and reprocess any unsealed jars with new lids or refrigerate and use within 3 weeks.
Makes 3 quarts. Once processed salsa will keep for 1 year � if it�s still around! In our house we have to make double or triple batches to have it for 1 year!
Serving Size:�makes 3 quarts which is equal to 192 1 tablespoon servings
Chop tomatoes, onions & peppers into bite size pieces. A food processor may be used but I prefer hand chopping for better texture.
Mince hot peppers, with or without seeds & pith, depending on how hot you like your salsa.
Combine all ingredients in a large pot & mix well.
Heat to boiling, covered and then simmer, uncovered for 25 minutes, stirring frequently.
Ladle mixture into hot, sterilized pint or quart jars, leaving �� headspace.
Wipe rims with damp sponge or cloth and put on lids.
Process in hot water bath or steam canner: 15 mins for 1 Q; 10 mins for 1 Pint. Start timer after water returns to boil.
When processing is complete, remove jars from canner & allow to cool. Once cooled check seals and reprocess any unsealed jars with new lids or refrigerate and use within 3 weeks.
Makes 3 quarts. Once processed salsa will keep for 1 year � if it�s still around! In our house we have to make double or triple batches to have it for 1 year!
Serving Size:�makes 3 quarts which is equal to 192 1 tablespoon servings
Nutritional Info Amount Per Serving
- Calories: 8.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 56.5 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.3 g
Member Reviews