7/26/2019 – This recipe was inspired by the one at Bell Canning’s site here. We used fresh green tomatoes and jalapenos from our garden.
- 8 cups chopped cored peeled green tomatoes
- 4 fresh jalapenos
- 2 medium to large chopped white onion
- 8 cloves garlic
- 1/2 cup lime juice
- 1/2 cup loosely packed finely chopped cilantro
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp freshly ground black pepper
- Processed separately tomatoes, peppers, onion+garlic to rough chopped consistency. Poured each into the blue ceramic coated cast iron pot as they were processed. Added lime juice to the mix in the pot and brought to a bubbling simmer. Stirred in cilantro, cumin, oregano, salt, and pepper. Reduce heat and prepared jars to fill — maybe took 5 minutes as the original recipe said to simmer for that long.
- In the meantime – Brought boiling water canner to boil and inserted the four pint jars for maybe 5 minutes. Dipped lids into simmering water when the jars were removed.
- Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles with a kitchen knife. Wipe rim. Center hot lid on jar. Apply band.
- Process filled jars in a boiling water canner for 20 minutes. Turned off flame and left jars in the water for about 10 minutes. Remove jars and cool.