salsa recipe

[ljgeoff]

My green tomato salsa came out very red! Well, about half of the tomatoes where light red, and there's a sweet red pepper in there, too.

This is how I made my green-tomato salsa:

everything was chopped fine

8 cups tomatoes -- unripe or barely ripe
1 mango
2 Serrano peppers
4 cloves garlic
teaspoon smoked paprika
teaspoon black pepper
4 cups sweet pepper; I used 1 red and 1 green
4 cups yellow onion
1 cup fresh cilantro
1/2 cup apple cider vinegar
1/2 cup honey
juice of one lemon

I toasted the Serrano peppers in a hot cast iron pan. I added the smoked paprika and black pepper because my tomatoes are so citris-y and I wanted some low notes. The jars were sterilized using the oven method.

I simmered the salsa in a big pot until the liquid was mostly gone, and then filled the jars, topped the jars with lids and bands and now they're cooling on the counter. For me, this recipe made three and a half pint jars and one quart jar, so about half a gallon. The half jar will be used tonight for mango salsa chicken.