The combination of green tomatoes, chilies, onions, and cilantro creates a salsa with authentic Mexican flavor in this recipe for Green Tomato Salsa. It is perfect with chips or as a condiment for fajitas, burritos, and quesadillas.
11 cups coarsely chopped green tomatoes
2 cups coarsely chopped onions
2 cups chopped green chilies. If you want it spicy use jalapeños, or mild peppers if you don’t want heat.
1 cup white vinegar
10 tablespoons freshly squeezed lime juice
10 cloves of garlic minced
1/2 cup chopped cilantro
4 teaspoons ground cumin
2 teaspoons pink Himalayan salt
1 teaspoon hot pepper flakes or more if you like it spicy.
Using a Roaster
- Place all the ingredients into the roaster pan. Cook on 250 degrees.
- Stir the mixture every 15 minutes to prevent sticking.
- Allow to simmer for 2 hours or until the tomatoes are soft and starting to fall apart.
Using a stock pot
- In a large stock pot combine all ingredients. Bring just to a boil over medium-high heat, stir continuously.
- Reduce heat, and simmer gently. Stir frequently so the tomatoes do not burn. Allow to simmer for about 45 minutes or until the tomatoes are very soft, starting to fall apart.
Canning green tomato salsa
- Use hand blender stick to puree the salsa until it is smooth, yet slightly chunky.
- Pack hot salsa into hot jars, leaving 1-inch of headspace.
- Wipe jar rims clean
- Center lid on the jar and adjust the band to fingertip- tight.
- Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
- For complete pressure canning instructions be sure and visit Ball’s pressure canning link: http://www.freshpreserving.com/tools/pressure-canning
Freezing green tomato salsa
1. Use hand blender stick to puree the salsa until it is smooth, yet slightly chunky.
2. Allow salsa to cool to room temperature. Then ladle salsa into freezer containers, seal with a lid and freeze for up to 6 months.
3. Allow thawing overnight in the refrigerator before eating.