Green Tomato Salsa

photo by Ladymedic





- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
12 quarts
- Serves:
- 48
ingredients
- 6 large green tomatoes
- 6 large tomatoes
- 6 large white onions
- 1 large red pepper
- 2 large green peppers
- 2 large yellow peppers
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) can tomato paste
- 8 teaspoons salt
- 1⁄2 cup vinegar (I like red wine but your fav will do)
- 1 garlic clove
- jalapeno
directions
- Chop all tomatoes into small pieces, throw into a large stock pot.
- I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.
- Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
- Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
- Prepare your jars for canning. Heat jars and lids.
- Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
- Process in a hot water bath for fifteen minutes.
- Remove to the counter to cool.
RECIPE SUBMITTED BY
I work in emergency medicine in a small town in Alberta. We just bought a farm house on 3/4 acre and I couldn't be more excited. We have apple trees, crabapple trees and a garden so big I could only plant half of it this year and still got a bumper crop.
Lately I have been into canning and "Once a month cooking" to feed my boyfriend while he is away at school. He loves his personal tv dinners! And of course lots of baked goodies too.
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