Green Tomato Salsa - Salsa Verde
This Green salsa is any easy canning project to save end of season green tomatoes and make something worthy of company or a gift.
Servings: 12 - 8 oz jars
Ingredients
- 2 cups tomatillo peeled (3-4 large), cored and chopped
- 6 cups green tomatoes cored, chopped
- 2 1/2 cups peppers 3 Anaheim, 3 Jalapeño, seeded and chopped
- 1 large green bell pepper seeded and chopped
- 4 cups sweet onion chopped
- 3 cloves garlic finely minced
- 1 1/2 tsp. salt
- 1/2 cup lime juice
- 1/2 cup cider vinegar
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1/2 cup minced cilantro coarse stems removed
Instructions
- Prepare a boiling water canner. Heat clean canning jars and lids in simmering water until ready for use. Set bands aside.
- Combine tomatillos, tomatoes, peppers, bell pepper, onion, garlic, salt, lime juice and vinegar in large pot. Bring to a boil stirring occasionally to mix and prevent scorching. Add cumin, oregano and cilantro.
- Reduce heat and simmer 5 minutes.
- If a smoother texture is desired, puree 3-5 cups hot salsa in small batches in blender until smooth and add back to mixture.
- Ladle hot salsa into jars leaving a 1/2” headspace. Remove air bubbles with spatula. Wipe rim of jars with clean cloth. Center the hot lids on jars. Screw on bands till fingertip tight.
- Process filled jars in a boiling water canner for 20 minutes, adjusting time for altitude. (Water should be at least 1” above the jars while processing.)
- Remove jars onto counter spread with dry dish towel. Allow them to cool 12-24 hours. Check lid for seal after 24 hours. Lid should not flex up and down when pressed, but simply be down.
Notes
Baker’s Secrets:
--Wear latex gloves while seeding and chopping up the peppers. This will prevent skin from being irritated or burned by the hot oils in the seeds and peppers.
--Listen for the ping that the lids make as they seal while cooling.
-- This recipe calls for both tomatillos and green tomatoes, but substituting only green tomatoes or only (the more traditional) tomatillos will make a tasty Salsa Verde as well.
--To save time, coarsely grate onion in food processor.
--The mix of peppers in this salsa made a mild to medium salsa. Hotness level can be adjusted by using a mixture of hotter peppers or for milder flavor replace some of the peppers with more bell pepper. Remember, you can always add more heat, but you can’t take it out.
--If you can’t find hot peppers, use what peppers are available and add a few drops of green hot sauce to raise heat level.
--Wear latex gloves while seeding and chopping up the peppers. This will prevent skin from being irritated or burned by the hot oils in the seeds and peppers.
--Listen for the ping that the lids make as they seal while cooling.
-- This recipe calls for both tomatillos and green tomatoes, but substituting only green tomatoes or only (the more traditional) tomatillos will make a tasty Salsa Verde as well.
--To save time, coarsely grate onion in food processor.
--The mix of peppers in this salsa made a mild to medium salsa. Hotness level can be adjusted by using a mixture of hotter peppers or for milder flavor replace some of the peppers with more bell pepper. Remember, you can always add more heat, but you can’t take it out.
--If you can’t find hot peppers, use what peppers are available and add a few drops of green hot sauce to raise heat level.