Green Tomato Salsa

Recipe by Ladymedic
READY IN: 2hrs
SERVES: 48
YIELD: 12 quarts
UNITS: US

INGREDIENTS

Nutrition

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.