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.