6/9/2020 – This recipe followed the one we made in July 2019 that was very good. That one was inspired by the one at Bell Canning’s site here. These quantities made 3 pints.
- 8 cups chopped cored peeled green tomatoes from the garden
- 2 fresh large jalapenos, seeded, from Rouse’s
- 4 medium chopped white onions from the garden
- 8 cloves garlic
- 1/2 cup lime and lemon juice as we did not have enough lime
- 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
- Last year the tomatoes, onions, and garlic were chopped in the food processor but this year Mary chopped them with a knife. Then once they had partially cooked down she used the emulsifier to reduce the size. 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 three 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 10 minutes. Turned off flame and left jars in the water for about 5 minutes. Removed jars and let cool.