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Green Tomato Salsa Verde

Amanda
A great way to use up your green tomatoes before a hard freeze! Delicious in soups, enchiladas, over pork or chicken in the crockpot, and our favorite... In breakfast burritos!
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Equipment

  • Canning equipment

Ingredients
  

  • 3-4 Gallons Green tomatoes
  • 3 Large Onions
  • 3 Large Bell peppers
  • 4 tbsp Minced garlic
  • 1/2 cup Lime juice
  • 4 tbsp Cumin
  • 4 tbsp Salt
  • 2-4 Peppers of choice (heat preference)
  • 1-2 small cans diced green chilis (I have made this without them as well and haven't noticed much of a difference)

Instructions
 

  • Wash and core all green tomatoes ( I leave the skins on)
  • Process in food processor
  • Wash and chop (process) onion, bell pepper, other peppers
  • Combine in large stock pot
  • Add green chilis (optional), salt, cumin, lime juice, and minced garlic
  • Cook over med-low heat until onions are soft
  • Add 1 tbsp of lime juice to each jar to insure safe acidity level
  • Ladle into pint jars (can do quarts too, just add 2 tbsp of lime juice in each jar and increase processing time)
  • Process jars for 20-30 min.

Notes

I add an additional 1 tbsp of lemon or lime juice for each pint jar just to be safe on acidity levels. Some say the 1/2 cup in the recipe is enough, but I always feel better to add it the the jars individually to be sure. It has never changed the taste for me.  Enjoy!