Our area had an early frost – and no amount of covering was saving my tomato plants …sad face….. In an attempt to save my tomato crop – I pulled all of them and made green tomato salsa. I had ALOT of tomatoes so this canning recipe is for a large batch.
- 42 cups of chopped or pureed green tomatoes (I used our food processor as I like a less chunky kind of salsa)
- 5 tablespoons of minced garlic
- 6 chopped onions
- 6 chopped jalapenos – adjust this based on your heat tolerance
- 2 1/2 cups lemon or lime juice
- 2 cups chopped cilantro (this is a very polarizing ingredient – do not feel like you need to put it in)
- 2 tablespoons cumin
- 2 tablespoons pepper
- 2 tablespoons oregano
- 2 tablespoons salt
- 19 quart jars
Here I am getting started on my food processor (I did add in some tomatoes that were slightly ripe)
To give you some perspective on how much this is.
and pull it back……
Prep your water bath, jars and lids. Simmer and don’t boil.
Combine and boil the tomatoes, onions, peppers, and garlic….once the mixture is boiling add in the lemon/lime juice and spices.
Reduce heat and simmer from 5 to 20 minutes.
Carefully ladle the salsa into the hot, prepped jars – add the lid and the screw on lid/band….don’t over tighten.
Place filled jars in the water bath and let boil for 20 minutes – depending on location.
Remove and allow to cool. Check the lids before labeling and storing. All lids should be down.