To make green tomato salsa, bring 7 cups prepared green tomatoes, 1/2 cup lime juice, 2 cloves chopped garlic, 5 to 10 seeded and chopped jalapeño peppers and 2 cups chopped red onion to a boil, and simmer five minutes. Add 1/2 cup cilantro, 2 teaspoons cumin and 1 teaspoon each oregano, salt and pepper. Allow the mixture to simmer for another five minutes. Ladle the mixture into sterilized jars, and process in a boiling water canner for 20 minutes.Continue Reading
Habanero or other peppers are an alternative to jalapeño peppers. Core and peel the tomatoes before chopping them. Optionally, taste the salsa, and add a small amount of sugar to the salsa to balance the flavor before ladling it into jars.
Another option is to combine 5 cups chopped tomatillos with 1 1/2 cups green chilies, 1/2 cup jalapeño peppers, 1 cup lemon or lime juice, 6 cloves chopped garlic and 4 cups chopped onions.
Add 1 teaspoon salt and 1 teaspoon black pepper to the mixture, and bring the mixture to a boil. Simmer the salsa for 20 minutes before ladling it into sterilized jars, and process the jars for 15 minutes in a boiling water canner. Optionally, add 3 tablespoons dried oregano and 1 tablespoon ground cumin to the mixture at the beginning of cooking.Learn more about Cooking