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. We liked it a lot and should make more. Served it at the Family Thanksgiving lunch and it was VERY good.
- 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. Removed jars and let cool.