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Green Tomato Salsa (for canning) Recipe

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This recipe for Green Tomato Salsa (for canning) is from A Stewart-Gilbert Collaboration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapeņos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1-2 teaspoon sugar

Directions:
Directions:
1.Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.

2.To continue canning, bring salsa to a boil.

3.Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

4.Process (boil) jars for 25 minutes.

5.Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

Personal Notes:
Personal Notes:
The best part about green tomato salsa is that you don't have to peel the tomatoes, just chop them up. I use a food processor.

 

 

 

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