Salsa Verde

You will need

Makes approx 2 cups salsa. Double up recipe to make more.

• 2 cups chopped cored peeled green tomatoes (about 2 large tomatoes)
• 1 jalapeño, Habanero or Scotch bonnet peppers, seeded and finely chopped
• 1/2 cup chopped red onion
• 2 tbsp lime juice
• 1/4 cup loosely packed finely chopped cilantro
• 1/ tsp ground cumin
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Directions

1. Combine tomatoes, peppers, onion and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.

Canning

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner.
3. Process filled jar(s) in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.