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Green salsa

Course Salsa
Cuisine American
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Calories 12 kcal

Ingredients

  • 1.5 kg green tomatoes (measured after peeling and chopping coarsely. About 7 cups / 12 medium / 3 1/4 lbs)
  • 250 g peppers (mixed, such as jalapeno, HabaƱero or Scotch bonnet peppers. 1/2 lb. About 5 to 10.)
  • 400 g onion (peeled and chopped. 2 cups / 3/4 lb. About 2 large.)
  • 2 cloves garlic (finely chopped)
  • 125 ml lime juice (bottled. 1/2 cup / 4 oz)
  • 35 g coriander (aka cilantro. Fresh, finely chopped. About 1/2 cup loosely packed. 1 oz)
  • 2 teaspoons cumin (ground)
  • 1 teaspoons oregano (dried)
  • 1 teaspoons salt
  • 1 teaspoons ground black pepper
Metric - US Customary

Instructions

  1. Wash the tomatoes. Blanch the tomatoes for about 60 seconds in boiling water, then plunge immediately into very cold water. Cut off and discard the peel. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add same pot.

  2. Add the lime juice.
  3. Bring to a boil.
  4. Add in the remaining ingredients.
  5. Lower heat and simmer for 3 minutes.
  6. Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
  7. Leave 2 cm (1/2 inch) headspace.
  8. Debubble, adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. Process in a water bath or steam canner.
  12. Process either size jar for 20 minutes; increase time as needed for your altitude.
  13. Best after at least a month of jar time.