Green Tomato Salsa

1. 1

   Chop all tomatoes into small pieces, throw into a large stock pot.

2. 2

   I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.

3. 3

   Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.

4. 4

   Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.

5. 5

   Prepare your jars for canning. Heat jars and lids.

6. 6

   Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.

7. 7

   Process in a hot water bath for fifteen minutes.

8. 8

   Remove to the counter to cool.

* Per serving · 4 servings · Values may vary.