Spicy Green Tomato Salsa

In-Season Summer Recipes Side Dishes Appetizers
A great salsa with beautiful flavors and colors showcasing the use of green tomatoes. Perfect for the seasons beginning, middle and end.
Photography By | April 27, 2015

Ingredients

SERVINGS: 6 (8-ounce) half pints
  • 7 cups green tomatoes, peeled, cored and chopped
  • 5–10 jalapeño, habanero or Scotch bonnet peppers, seeded and finely chopped*
  • 2 cups chopped red onion
  • 2 cloves garlic, finely chopped
  • ½ cup lime juice
  • ½ cup loosely packed cilantro, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoons dried oregano
  • 1 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 6 (8-ounce) half pint glass preserving jars with lids and bands

Preparation

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

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. Simmer 5 minutes.
Ladle hot salsa into hot jars leaving ½ inch headspace. Stir jars gently to remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
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. Lids should not flex up and down when center is pressed. * Use 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.]

Recipe courtesy of Joyce L. Moore, Photo by Jennifer L. Rubenstein

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Ingredients

SERVINGS: 6 (8-ounce) half pints
  • 7 cups green tomatoes, peeled, cored and chopped
  • 5–10 jalapeño, habanero or Scotch bonnet peppers, seeded and finely chopped*
  • 2 cups chopped red onion
  • 2 cloves garlic, finely chopped
  • ½ cup lime juice
  • ½ cup loosely packed cilantro, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoons dried oregano
  • 1 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 6 (8-ounce) half pint glass preserving jars with lids and bands

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