Canning Green Tomato Salsa Verde

Make green tomato salsa:

1. Chop chilies: Remove the seeds from the chilies and chop them very finely. It is preferable to use disposable gloves when you do that. The chilies can be chopped in a small food processor as well.4-5 red and green chilies
2. Chop the green tomatoes and finely chop the onions and the garlic cloves. Juice the limes. Chop the cilantro and its stems.2 lbs green tomatoes/ 1 kg + 2 onions + 3 garlic cloves + handful cilantro + 3 limes
3. Simmer salsa: Place the chilies, green tomatoes, onions, garlic, lime juice, cilantro, cumin, coriander, salt, and pepper in a large saucepan. Bring to a boil, lower the heat, and simmer for 10 minutes.1 ½ teaspoons ground cumin + 1 teaspoon ground coriander + 1 teaspoon dried oregano + ¾ teaspoon fine sea salt + 1 teaspoon ground black pepper
4. In the meantime, sterilize the jars. See the blog post for more instructions on sterilizing jars.
5. Blend salsa: You can leave the salsa verde chunky as it is or you can blend it shortly with an immersion blender; a few pulses should be enough.
6. Transfer to jars: Pour the salsa verde into the jars. Close the jars.

Canning green tomato salsa:

1. Can green tomato salsa in a canner according to the canner's instructions.
2. Can without a canner: Alternatively, can the salsa in a pot. Place a folded kitchen towel (textile) in a large pot. Put the jars in the pot. Pour hot water into the pan to immerse the jars. Bring to a boil. Lower the heat and boil gently for 10 minutes. Remove from water and let cool on a kitchen towel.