Canned Green Tomato Salsa

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I found this recipe from a friend in my neighborhood, Amy Daniels. It’s really good—I give it a 7.5.  It’s not super spicy, but it has a kick because it’s full of vinegar. It’s perfect for a chip dip or on top of nachos.  I have no idea where the recipe originated, but here you go:

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8 pounds green tomatoes (16 cups chopped)

6 large onions

6 green peppers

3 sweet red peppers

3-6 jalapenos, to taste

6 garlic cloves, minced

1 cup fresh cilantro, finely chopped

1/2 cup salt

1/2 T. black pepper

cayenne pepper to taste

3 cups vinegar

1 cup lemon juice

 

Coarsely chop tomatoes, peppers, and onions. Add everything else, and boil for about 25 minutes. Put in pint jars, process for 10 minutes for pints, 15 minutes for quarts. I think this should actually be increased to 20-25 minutes for pints based on what I’ve been reading, so I might be freezing the stuff I just canned—boo.

The recipe says it makes 6 pints, but I got 7 and  had almost a full quart leftover. Also, put this in the food processor and save yourself time.

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