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Green Tomato Salsa Verde

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"Use this straight up as a sauce for enchiladas, or stir it into a cheese dip or your morning breakfast burrito filling."

List of Ingredients

â—¦ 2 pounds green tomatoes, finely chopped (about 6 tomatoes), or the same amount of tomatillos, husks removed and cleaned
â—¦ 1 cup finely chopped onion
â—¦ 1 teaspoon salt
â—¦ 2 cloves garlic, minced
â—¦ 1 to 2 jalapeño or serrano peppers, seeded and finely chopped
â—¦ ½ cup chopped fresh cilantro
â—¦ â…“ cup fresh lime juice (about 4 limes)


Recipe

Bring the first 5 ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in the cilantro and the lime juice.

Ladle the hot salsa into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 6 (½-pint) jars