Green Tomatoe Salsa


16 cups of chopped green tomatoes
1/2 cup Jalapenos, chopped with seeds
2 cups Red Bell Pepper
2 cups of Onions
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
3 tablespoons of pickling salt
1 teaspoon of ground cumin
2 teaspoons black pepper
1⁄2 teaspoon cayenne pepper
1/2 teaspoon coriander powder
2 teaspoons sugar


Cook the green tomatoes, onions and lime juice and bring to a boil, remove from heat and use an immersion blender and smooth everything out. Then add remaining ingredients and bring to boil and cook for 15 minutes.

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Fill sterilized pint jars and process in a water bath canner for 15 minutes.
Yields 7 Pints

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