Preserved salsa verde
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 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. 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. 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.

About


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.