The tomato plants are finished for the season and I have a plethora of green tomatoes that need to be processed. Last year I pickled some of them but mostly, I put them up into salsa. This year I decided to just do "Salsa Verde".
Apparently, all my grandkids love it as a dip for their corn chip scoops. This week was my third round of making the salsa for them to enjoy.
Ingredients:
7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to 10 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 cup bottled lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
Prepare the water bath canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and 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 and simmer for 5 minutes.
If your season is coming to an end as well, perhaps you will make some salsa with all your green tomatoes too. Have a wonderful week my friends.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
