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Salsa Verde

Salsa Verde 8 cups washed, cored & chopped green tomatoes 2 ½ - 3 cups chopped red onion (about 2 medium) 1 cup chopped sweet peppers (bell, banana, Marconi) 1 cup chopped hot peppers (Jalapeno, cayenne, etc – mix of varieties – about 8-10) Juice of 2 limes 1 teaspoon salt ½ teaspoon pepper 1 5oz package cilantro chopped 6-10 garlic cloves, chopped or minced ½ cup red wine vinegar Combine all ingredients in a stainless steel stockpot over medium high heat. Bring to a boil then reduce heat to simmer for 10 – 30 minutes. Stir frequently until thickened. Ladle into hot sterilized jars leaving ½ inch head space. Wipe rim & apply lid and ring. Process in waterbath – 20 minutes for pints Blue Ribbon Canning by Linda J. Amendt - https://www.barnesandnoble.com/w/blue... The All New Ball Book Of Canning And Preserving - https://www.barnesandnoble.com/w/the-... The Complete Book of Pickling by Jennifer MacKenzie -https://www.barnesandnoble.com/w/comp... Music: http://www.purple-planet.com