Green Tomato Chili Verde
By
Tess Geer
@dmsgrl
1
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6 1/2 pint jars
Prep:
20 Min
Cook:
25 Min
Method:
Canning/Preserving
Ingredients
-
7 cchopped green tomatoes
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10jalepeno peppers, chopped & seede
-
2 cchopped red onions, about two large
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4 clovegarlic, finely minced
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1/2 clime juice
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1/2 csugar
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1/2 cminced fresh cilantro
-
1/4 cminced fresh thyme
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1/8 cminced fresh oregano
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1 Tbspground cumin
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2 tspgourmet salt blends roasted garlic shallot & pepper salt
How to Make Green Tomato Chili Verde
- Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
- 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.
- 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.
- Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.
