Green Tomato Salsa Verde

My tomato plants have been good to me this year. While everyone else in town has been complaining about a horrible year for tomatoes, my 3 tomato plants have kept me and my family knee deep in juicy ripe tomatoes all Summer. So, now here it is October and the first frost is expected to come tonight and that means the end of my hard working tomato plants. It took me two trips to get all of the green tomatoes off the vines, yielding over 1/2 a bushel of tomatoes in varying stages of ripeness.

I couldn’t let all of those pretty green tomatoes go to waste so I sat down with all of my canning books to look for the perfect solution. Leave it to The Complete Ball Home Preserving Book to have the remedy to the plethora of green tomatoes and jalapeno peppers laying on the kitchen counter!

A great take on salsa verde using green tomatoes instead of tomatillos. I doubled the recipe and tweaked the seasonings to our taste and increased the amount of peppers…significantly. What came out of it was some very delicious green salsa that will brighten up any future Mexican nights at our house. This would make great Christmas gifts too!

Green Tomato Salsa Verde

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Ingredients

• 14 cups chopped and cored green tomatoes
• 25 jalapeno peppers finely chopped
• 4 cups finely chopped red onions
• 6 cloves garlic minced
• 1 cup lime juice one whole of those 8 oz. bottles
• 1 cup chopped cilantro
• 2 T ground cumin
• 2 T crushed dried oregano
• 3 t . salt add half and then adjust to taste at the end
• 2 T black pepper

Instructions

• Prepare water bath canner and sterilize your jars ( you'll need about 10-12 pint jars) and their lids.
• In a large stainless steel pot heat the tomatoes and their juice, garlic, lime juice, peppers and onions until boiling. Stir in cumin, oregano, cilantro, salt and pepper. Continue to cook over medium-high heat for 10 minutes. Stir often. Remove from heat and, using a immersion blender or food processor, puree the mixture until it is only slightly chunky, similar to spaghetti sauce.
• Ladle the salsa into each jar leaving about a 1/2 inch of headspace. Wipe the rim of each jar to make sure it is clean and then put on the lid and ring and tighten down firmly.
• Process pints and/or 8 oz. jars for 20 minutes. ( Quarts for about 30 minutes) Remove the canner lid and wait 5 minutes. Remove the jars and let them rest under a towel until they are completely cool.

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