Green Tomato (Or Tomatillo) Salsa Recipe

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Ingredients:

Serving

5 cups tomatillos, chopped (or green tomatoes)
1 1/2 cups green chilies, seeded, chopped
1/2 cup jalapeno, seeded, finely chopped (or other hot peppers)
4 cups onions, chopped
1 cup lemon juice, bottled bottled
6 garlic cloves, finely chopped
1 tbsp ground cumin (optional)
3 tbsp dried oregano leaves (optional)
1 tbsp salt
1 tsp black pepper

Directions:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:.
Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
The peppers do not need to be peeled, but seeds are often removed.
Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally.
Ladle hot into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process pints for 15 minutes in a BWB.
Note: You may use green tomatoes in this recipe or tomatillos.
Important: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	700.45 Kcal (2933 kJ)
Calories from fat	76.76 Kcal
		% Daily Value*
Total Fat	8.53g	13%
Sodium	7092.83mg	296%
Potassium	4153.62mg	88%
Total Carbs	151.51g	51%
Sugars	70.61g	282%
Dietary Fiber	37.32g	149%
Protein	21.15g	42%
Vitamin C	791.5mg	1319%
Iron	16.7mg	93%
Calcium	512.9mg	51%

Amount Per 100 g
Calories	37.51 Kcal (157 kJ)
Calories from fat	4.11 Kcal
		% Daily Value*
Total Fat	0.46g	13%
Sodium	379.84mg	296%
Potassium	222.44mg	88%
Total Carbs	8.11g	51%
Sugars	3.78g	282%
Dietary Fiber	2g	149%
Protein	1.13g	42%
Vitamin C	42.4mg	1319%
Iron	0.9mg	93%
Calcium	27.5mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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