The combination of green tomatoes, chilies, onions and cilantro creates a salsa with authentic Mexican flavor in this recipe for Green Tomato Salsa Verde. It is perfect with chips or as a condiment for fajitas, burritos and quesadillas.
2cupsgreen chiliesChopped: Pick your favorite such as jalapeños, serranos, or such
10tablespoons lime juicefreshly squeezed
10cloves garlic cloves medium size, minced
1teaspoonred pepper flakes
In a large stock pot combine all ingredients. Bring to a boil over medium high heat, stir continuously.
Reduce heat, and simmer gently. Stir frequently so the tomatoes do not burn. Allow to simmer for about 45 minutes or until the tomatoes are very soft, starting to fall apart.
Use stick blender and puree the salsa until it is smooth.
Pack hot salsa into hot jars, leaving 1-inch of head space.
Wipe jar rims clean
Center lid on jar and adjust band to fingertip- tight.
PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.