Salsa is one of our go to sides/appetizers. It’s so quick
and easy to grab a jar of salsa and some chips. Plus we have Mexican food all
of the time! I don’t eat a lot of spicy foods so my husband and I split usually
have separate salsas anyway. I made this salsa verde and we both like it. It is
perfect over some enchiladas if you want a little different flavor. And it is
also great with chips. You can easily make this spicier if you’d like.
10-15 large green tomatoes, washed and quartered
4-5 tomatillos 1 large jalapenos
1 large onion
1 large green bell pepper
1 whole garlic clove
½ cup cilantro
1 lime, zest and juice
1 Tbsp vinegar
1 tsp salt
- Make sure all vegetables are washed thoroughly. Place quartered tomatoes & tomatillos, onion, jalapeno, bell pepper and garlic in a food processor.
- Add in cilantro and lime zest and juice. Your food processor should be completely full.
- If necessary add a few extra green tomatoes to fill it up.
- Blend until you get your desired consistency. We like ours smooth so we blended for a while. Pour salsa into a large cooking pot and bring to boil.
- Add in vinegar and salt. Cook salsa at boiling for about 10 minutes.
- Pour into clean, prepared canning jars.
Seal according to jar instructions.
