Salsa Time!




A freeze is expected soon, so we’ve been harvesting sensitive crops. We have a large quantity of green bell peppers, green jalapeño peppers, and green tomatoes. That means it’s time for Green Tomato Salsa Ingredients: 5 cups chopped green tomatoes 2 cups seeded, chopped green jalapeño peppers 4 cups chopped onions 1 cup bottled lime (or lemon) juice 6 cloves garlic, finely chopped 1/4 cup chopped cilantro (optional) 1 tablespoon ground cumin (optional) 3 tablespoons dried oregano leaves (optional) up to 1 tablespoon salt according to taste 1 teaspoon black pepper (fresh ground is better) Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 15 minutes. For a milder salsa substitute green bell or other mild peppers for some of the jalapeños. For a hotter salsa, substitute habanero peppers for some of the jalapeños. Yields about 5 pints. I sometime triple the recipe. You may purchase the green tomatoes, green jalapeño peppers, and garlic from us at Princeton Farmers’ Market or order for on farm pickup. (adapted from National Center for Home Food Preservation page: http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html) We also have plenty of ripe canning tomatoes and red jalapeños if you wish to make tomato salsa. A good simple recipe is at http://nchfp.uga.edu/how/can_salsa/chile_salsa.html I don’t bother to remove the tomato skins.

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