Green (Un-Ripe) Tomato Salsa for Canning

Ingredients

• 5 lbs green tomatoes, chopped small (as you prefer for salsa)
• 6 yellow onions, chopped (4 cups)
• 3 jalapenos, chopped with seeds (1/2 cup)
• 4 large red bell peppers, chopped (2 cups)
• 6 garlic cloves, minced
• 1 cup fresh cilantro, chopped
• 1 cup lime juice
• 1/2 cup vinegar
• 1 tablespoon salt
• 1/2 tablespoon cumin
• 1 tablespoon dried oregano leaves
• 2 teaspoons pepper
• 1/4 teaspoon cayenne (optional, to taste)
• 1-2 teaspoon sugar

Directions

1. 1

   Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.

2. 2

   To continue canning, bring salsa to a boil.

3. 3

   Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

4. 4

   Process (boil) jars for 15 minutes.

5. 5

   Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.