Recipe: Preserved Salsa Verde [edit]

Other Names: Salsa Verde, Canned Salsa Verde

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Edited by: Melissa Peterman

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Tags: Cannning, Fruit, Salsa Mexican, Vegetable

Yield: about 6 (8 oz) half pints

[edit] Ingredients

7	cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno,	habanero or Scotch bonnet peppers, seeded and finely chopped
2	cups chopped red onion (about 2 large)
2	cloves garlic, finely chopped
1/2	cups lime juice
1/2	cups loosely packed finely chopped cilantro
2	teaspoons ground cumin
1	teaspoons dried oregano
1	teaspoons salt
1	teaspoons freshly ground black pepper
6	pints (8 oz) half glass preserving jars with lids and bands

[edit] Preparation

Step 1	PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Step 2	COMBINE tomatoes, peppers, onion, garlic 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.
Step 3	LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Step 4	PROCESS filled jars 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.

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[edit] About Preserved Salsa Verde

Quick Tip
Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

This recipe is from the Ball company Fresh Preserving website.