green tomato chili verde
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.
prep time
20 Min
cook time
25 Min
method
Canning/Preserving
yield
6 1/2 pint jars
Ingredients
- 7 cups chopped green tomatoes
- 10 - jalepeno peppers, chopped & seede
- 2 cups chopped red onions, about two large
- 4 cloves garlic, finely minced
- 1/2 cup lime juice
- 1/2 cup sugar
- 1/2 cup minced fresh cilantro
- 1/4 cup minced fresh thyme
- 1/8 cup minced fresh oregano
- 1 tablespoon ground cumin
- 2 teaspoons gourmet salt blends roasted garlic shallot & pepper salt
How To Make green tomato chili verde
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Step 1Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
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Step 2Combine 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.
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Step 3Ladle 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.
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Step 4Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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