Green Salsa. Oh, the deliciousness.
For step-by-step instructions with pictures go here.
Sign up to receive weekly updates, country tid-bits and homesteading fun by subscribing to the blog via email (here).
Candi
| Servings |
batch
|
- 1 gallon (4 quarts) green tomatoes without juice or seeds
- 6-8 hot peppers minced very fine
- 3 cups sweet peppers
- 3 cups onion diced
- 10 cloves garlic minced very fine
- 3 tbsp Salt (more to taste)
- 3/4 cup vinegar I use raw apple cider
Ingredients
|
|
Begin with washing, coring and quartering your green tomatoes. Don't bother trying to blanch or peel them because it won't work and will put you in a bad mood. Discard most the seeds & juice and let the chickens have 'em. It's ok if a few seeds make it into the salsa, you just want to get rid of as many as you can (they will make the salsa bitter).
Use a food processor to dice up the tomatoes, peppers, onions and garlic. Be sure to mince the garlic and hot peppers very fine.
Combine all ingredients in a large sauce-pot. Bring to a boil. Remove from heat. Ladle hot salsa into hot jars, leaving 1/4″ headspace. Adjust 2-piece caps. Process 15 mins in a boiling-water canner.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.
