Description
A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.
Ingredients
- 12 ½ cups chopped green tomatoes
- 2 onions, chopped
- 4 jalapeno peppers, sliced into 1/2-inch-thick rings
- 4 serrano peppers, sliced into 1/2-inch-thick rings
- 1 red bell pepper, cut into chunks
- 1 cup chopped fresh cilantro
- ¼ cup raw sugar
- 3 tablespoons minced garlic
- 2 ½ tablespoons chopped fresh oregano
- 1 tablespoon cayenne pepper
- 6 limes, juiced, divided
- 1 tablespoon apple cider vinegar
Instructions
- Combine green tomatoes
- onions
- jalapeno peppers
- serrano peppers
- and red bell pepper in a large bowl.
- Mix cilantro
- sugar
- garlic
- oregano
- and cayenne pepper together in a small bowl.
- Fill a blender with about 2 cups tomato mixture
- 1 teaspoon lime juice
- and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture
- lime juice
- and spice mixture
- working in batches
- until all ingredients are blended. Stir vinegar into salsa.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 40