Green Tomato Chili Verde

Tess Geer

By
@dmsgrl

This is a recipe I modified from a Ball Blue Book recipe. It's a great way to use up your green tomatoes! Adjust the number of peppers to your taste. Ten will give you medium heat.


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Comments:

Serves:

6 1/2 pint jars

Prep:

20 Min

Cook:

25 Min

Method:

Canning/Preserving

Ingredients

7 c
chopped green tomatoes
10
jalepeno peppers, chopped & seede
2 c
chopped red onions, about two large
4 clove
garlic, finely minced
1/2 c
lime juice
1/2 c
sugar
1/2 c
minced fresh cilantro
1/4 c
minced fresh thyme
1/8 c
minced fresh oregano
1 Tbsp
ground cumin
2 tsp
gourmet salt blends roasted garlic shallot & pepper salt

Directions Step-By-Step

1
Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
2
Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in sugar, cilantro, cumin, oregano, thyme and Gourmet Salt Blends salt. Reduce heat and simmer 5 minutes.
3
Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles by running a spatula around the inside of the jar. Wipe rim with a damp paper towel. Place lids and bands and adjust until fit is fingertip tight.
4
Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican