Categories: Canning & Preserving
Ingredients
- 2 lb. firm, green tomatoes cored, quartered
- 1 medium yellow onion, peeled, and coarsely
- chopped
- 1 fresh green Anaheim (or other large, mild-
- flavored) chili pepper, stem and seeds
- removed, quartered
- 3-4 green jalapeno chilies (for med.-hot
- salsa) or Serrano chilies (for a hotter
- salsa), stems removed, quartered
- 3 garlic cloves, peeled and coarsely chopped
- 1 tsp. sea salt
- 1/4 tsp. ground cumin
- 1 Tbsp. olive oil
- 3 Tbsp. water
- 1/2 tsp. fresh lemon zest
- 1 Tbsp. fresh lemon juice
- 1 tsp. honey or sugar
- 1/3 cup loosely packed cilantro leaves
- (coriander greens, dhania, etc.) coarsely
- chopped
Directions
- Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin , olive oil, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for about ten minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth.
- Stir in and simmer for an additional 5 minutes, the lemon zest, lemon juice, honey or sugar, and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey and/ or salt, to taste.
- Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately one quart of salsa, which should be stored in the refrigerator or freezer, or put into half pint jars, and sealed with a hot bath.
- This recipe may be doubled or tripled.