Green Tomato Salsa

Green Tomato Salsa

Submitted by The Sensible Cook
AVERAGE RATING: 8 votes / 5 Stars

Leaving the seeds in the jalapenos makes it hotter.

8 lbs green tomatoes (approximately 16 cups chopped)

6 large onions, chopped

9 bell peppers, any color, chopped

6 jalapeño peppers, diced

6 garlic cloves, minced

1 cup fresh cilantro, finely chopped

¼ cup salt

2 tsp black pepper

1/8 tsp cayenne pepper

3 cups vinegar

1 cup lemon juice

Combine all ingredients in a large kettle and mix well

Heat to boiling, then simmer uncovered for 25 minutes, stirring frequently

Use within one week if stored in the fridge. Leftover salsa can be frozen or canned. If canning, process for 15 minutes (adjust according to your altitude).

Makes 12 pints

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