Canned Habanero & Green Tomato Salsa /Sauce Recipe
This is a delicious way to use up all your
unripe, green tomatoes before the first frost of winter.
Don't throw them away! This makes for a great sauce for enchiladas, casseroles and burritos!
- 10-20+ chopped cored green tomatoes (any size, type, or feel free to use a mix of green tomatoes, just use all the green ones that you have!)
- 10-20+ Habañeros, Jalapeños or any hot peppers or even super hot peppers (to taste, add a lot if you want it spicy and sample until it gets to the desired spiciness)
- 2-4 cups chopped white onion (optional but we like it!)
- 1/2 Cup - 1 Cup of Sugar (we found that our green tomatoes were pretty tart, so we added sugar to tasted, we made 9 Pints worth and added about 1 Cup of sugar, add sugar a couple tablespoons at a time and taste the sauce and keep adding sugar until it's not so tart)
- 4-6+ cloves garlic, finely chopped
- 1/2-1+ cups lime juice (Measure per jar: 4 Tablespoons per Pint, 8 Tablespoons per Quart)
- 1/2 cup loosely packed finely chopped cilantro
- 2-4 tsp ground cumim
- 2+ tsp pickling salt to taste
- 1-2 tsp ground black pepper
- Half Pint jars, Pint Jars or Quart Jars as desired
Note: you can also make this fresh, and cut down on the lime juice if you're not canning it. The lime juice helps keep it shelf-stable after canning.
Bring water to a boil in your large pot or canner. Simmer the clean jars until ready for use. Wash lids in warm soapy water, then set aside with the bands.
We core the tomatoes, cut off the stems of the peppers, then in batches, we throw the tomatoes and peppers along with the salt, pepper, garlic and cilantro in our food processor and blend until fairly smooth. You could also instead chop your tomatoes to desired thicker consistency if desired. Then we pour all of the batches of pureed veggies (excluding onion) into the pot to bring to a boil. Stir in the cumin, salt and pepper. Reduce heat and simmer 5-10 minutes.
Bring water to a boil in your large pot or canner. Simmer the clean jars until ready for use. Wash lids in warm soapy water, then set aside with the bands.
We core the tomatoes, cut off the stems of the peppers, then in batches, we throw the tomatoes and peppers along with the salt, pepper, garlic and cilantro in our food processor and blend until fairly smooth. You could also instead chop your tomatoes to desired thicker consistency if desired. Then we pour all of the batches of pureed veggies (excluding onion) into the pot to bring to a boil. Stir in the cumin, salt and pepper. Reduce heat and simmer 5-10 minutes.
Take jars out of simmering water, place on a towel-lined counter near the canner. Add lime juice to each jar (4 Tablespoons per Pint, 8 Tablespoons per Quart) - this gives it enough acidity to preserve it. Depending on how many tomatoes and peppers you used, this could make anywhere from 6 pints to 20 pints of salsa. That's why it's nice to just measure the lime juice on a per jar basis.
Then spoon or ladle the hot salsa into the jars, leaving a half inch of headspace. Remove air bubbles by agitating with a butter knife or small spatula, then wipe rim clean. In the meantime, put lids in hot water for a minute or so, then place on top of each jar, screw each band on to fingertip tight. Put jars back in boiling water and process for 20 minutes (adjust for altitude). Remove the jars, place on a towel lined counter and leave them for 24 hours. Remove the bands and check lids for seal with your fingers, and check to make sure the lid doesn't flex up and down if pressed. If sealed, store in a dark dry place, unstacked, and use within a year.
Then spoon or ladle the hot salsa into the jars, leaving a half inch of headspace. Remove air bubbles by agitating with a butter knife or small spatula, then wipe rim clean. In the meantime, put lids in hot water for a minute or so, then place on top of each jar, screw each band on to fingertip tight. Put jars back in boiling water and process for 20 minutes (adjust for altitude). Remove the jars, place on a towel lined counter and leave them for 24 hours. Remove the bands and check lids for seal with your fingers, and check to make sure the lid doesn't flex up and down if pressed. If sealed, store in a dark dry place, unstacked, and use within a year.
Recipe Tips:
When cutting hot peppers, make sure to wear gloves or be careful not to touch the insides of the peppers. That's why we like to use a food processor!
You also don't have to Can this salsa (boil in jars), you could just boil the sauce for 10 minutes, then let cool, put in a glass dish and refrigerate for eating within a few days.
This also makes a great Enchilada sauce!
When cutting hot peppers, make sure to wear gloves or be careful not to touch the insides of the peppers. That's why we like to use a food processor!
You also don't have to Can this salsa (boil in jars), you could just boil the sauce for 10 minutes, then let cool, put in a glass dish and refrigerate for eating within a few days.
This also makes a great Enchilada sauce!
FOR ALL YOU CHILEHEADS:
If you want a wicked spicy green tomato salsa,
you could even make these with the
SUPER HOT PEPPERS such as the Carolina Reaper...
They're super easy to grow from seed!
