A tangy and flavorful green tomato salsa, perfect for preserving the taste of fresh produce.
Chop the green tomatoes, onions, and bell peppers into small pieces.
Uniform chopping ensures even cooking and a consistent texture.
Mince the garlic and finely chop the cilantro.
Use a sharp knife to avoid bruising the cilantro.
Combine all ingredients in a large pot and mix well.
Stir thoroughly to ensure the spices are evenly distributed.
Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Sterilize the jars and lids in boiling water.
Proper sterilization is crucial for safe canning.
Ladle the hot salsa into the jars, leaving 1/2 inch of headspace.
Use a funnel to avoid spilling and ensure clean jar edges.
Seal the jars with lids and process them in a boiling water bath for 15 minutes.
Ensure the jars are fully submerged in water during processing.
Remove the jars carefully and let them cool for 24 hours. Check the seals before storing.
A properly sealed jar lid will not flex when pressed.
Enjoy your homemade green tomato salsa as a dip or topping.
Serve with tortilla chips or as a topping for tacos for a delightful treat.
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