1/10/2022 – This salsa was made with green tomatoes picked since we began having very cold nights and the tomato plants are freezing. It also has serrano peppers from our garden that were picked last week. 4/23/2022 – Enjoying the second half-pint of this salsa. The four serranos did not make it spicy. It is rather mild and a bit sweet—likely from the roasted tomatoes.
- Green tomatoes quartered and enough to fill a ½-sheet pan from the garden;
- four medium yellow onions quartered;
- half pod of garlic cloves;
- 4 red serrano peppers from the garden.
- about 1 tsp of cumin
- ¼-tsp Ball acid granules per pint
- distributed the veggies in the sheet pan,
- put the pan into the oven set it to roast
- Removed them with some pieces that were black
- spooned them into the food processor with a large spoon with small holes.
- Processed it until no large pieces
- ladled it into 3 sanitized pint canning jars. Added the Ball acidic granules to each jar.
- Fixed the seals and rings.
- Processed them in a boiling water bath for 15 minutes.
