Green Tomato Jalapeno Salsa
You can use other kinds of hot peppers for this, but the amount of heat in the final product will change accordingly.
Servings: 6 pints
Ingredients
- 2 pounds fresh jalapenos
- 3 large fresh green tomatoes
- 1 large onion
- 2 large heads garlic [divided]
- 1 bunch fresh cilantro
- 2 limes [3 - 4 if small]
- 3 teaspoons salt
- 8 grinds fresh pepper
- ½ cup water
- 1 1/2 cup cider or white vinegar
Instructions
- Using rubber gloves, cut stems from jalapenos, and cut them in half lengthwise.
- Remove stems and cores from tomatoes and chop in a very large dice.
- Peel onion and roughly chop.
- Peel garlic – leave half of the cloves whole. Mince the other half finely and set aside.
- Roughly chop the cilantro, leaves and stems.
- Place all of the above [except the minced garlic] in a heavy bottomed 5 quart pot.
- Juice the limes, and add the juice to the ingredients in pot.
- Add the salt, pepper and water, and turn the heat to medium.
- When the mixtures gets up to a boil, reduce heat so that it stays at a simmer, and
- Cook for about 30 to 40 minutes, until the peppers and tomatoes are very soft.
- Remove from heat, and use an immersion blender to liquefy the ingredients, to achieve a uniform, slightly chunky texture. This can be done in a food processor as well.
- Place back on the heat, add the remaining minced garlic, and the vinegar. Bring back to a simmer and cook for 5 minutes. Makes about 6 pints.
Notes
This can be water bath canned to make it shelf stable. The amount of vinegar means it only needs to process for 10 minutes, once the canner is at a full boil. You can see the Blueberry Preserves post for more instructions on water bath canning, or consult the Ball Complete Book of Home Preserving for detailed guidance.