Green Tomato Hot Sauce
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:29pm

Ingredients




by Pat Katz
pint Makes 8 to 9 half
3 quarts green tomatoes, cored and finely chopped (24 medium)
1 quart ripe tomatoes, finely chopped (8 medium)
1 medium yellow onion, finely chopped
4 cloves garlic, minced or pressed
1 cup seeded and finely chopped Anaheim (or poblano) chile 
2 jalapeno peppers, seeded and finely chopped (see note)
1 cup cider vinegar
1 tablespoon minced fresh cilantro
1 teaspoon salt

Preparation

1 Wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. 2 Chop tomatoes, onion, garlic and both peppers by hand or using the 3 "pulse" or "on-off" switch on a food processor. Combine the chopped vegetables with the vinegar, cilantro and salt in a large, heavy pot. 4 Bring the mixture to a boil, then reduce the heat and simmer until thickened, about 20 to 30 minutes. 5 Ladle the mixture into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. 6 Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet). 7 Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.