I have converted this recipe (because I hate recipes that are variable, and this recipe is sooo easy to mess up with their instructions!) from the Ball Kerr website (they must have caught on, as it’s no longer available. I might try this one, though).
- 4 1/4 lbs green tomatoes
- 1 lb peppers
- 1 1/4 lbs onions
- 4 cloves garlic
- 1 cup lime juice
- 20 grams cilantro, stems and leaves
- 4 tsp cumin
- 2 tsp dried oregano
- 2 tsp salt
- 2 tsp pepper
Dump tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Add cilantro, cumin, oregano, salt and pepper and simmer 5 minutes.
Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. place lids and rings.
Process filled jars in a boiling water canner for 30 minutes, adjusting for altitude (you will most likely need less, I live at 5000 ft). Turn off the heat, remove jars and let cool. Check for seal after 12-24 hours.
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This one is also modified in measurement methods. It comes from this website. I have labeled it “small batch” so that I can compare the difference. I will update on which I like better in the future.
- 6 green tomatoes, chopped in large pieces
- 2 green peppers, chopped in large pieces
- 2 small onion, quartered
- 6 cloves garlic
- 20 oz parsley
- 1 long hot pepper
- 2 limes zest and juice (I peeled the limes with a peeler, scooped out the insides, and tossed it in the food processer with the pepper)
- 2 tsp salt
- 1 tsp pepper
- 4 tsp apple cider vinegar
