Friday, August 5, 2016

Salsa Time... Jalapeno and Green Tomato Salsa

Jalapeno and Green Tomato Salsa 
Adapted from recipe found on allrecipes 

Makes about 6 half pints 


2 pounds of Jalapenos (or whatever hot pepper you want to use) - sliced in half (leave the seeds for more heat or remove for less heat) 

2 or 3 green medium size tomatoes (if really small use 4 or 5) 

1 large onion, chopped 

2 cloves of garlic, minced 

1/2 cup lime juice 

1/4 cup Cilantro 

1 tsp canning salt 

1 tsp black pepper 

1 and 1/2 cups of vinegar 

Add all to a pot except vinegar, bring to a boil, reduce heat and let it simmer until tomatoes and peppers are soft (about 30 to 40 mins). If you feel there is not enough liquid you can add in 1/2 of water ..... turn off heat. 

Using an emulsion blender blend mixture, blend until smooth or leave a bit of texture to it (you can use a food processor). If you used a food processor pour mixture back into pot and add in vinegar. Bring mixture back to a simmer and simmer for about 5 mins. 

Fill jars to 1/2 inch headspace, remove bubbles, assemble lids, and process in a water bath canner for 20 mins.

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