We used two good sized jalapeños (about 1/4 cup minced) and the salsa was fairly spicy. If you prefer a more mild salsa, only use one jalapeños and/or leave out the seeds.
- 2½ – 3 pounds green tomatoes, diced small
- 1¼ cups yellow onion, diced small
- 1–2 jalapeños diced fine, with seeds, see note above
- 1½ cups red bell pepper, diced small
- 2 tablespoons fresh garlic, minced
- ½ cup fresh cilantro, chopped
- ½ cup fresh squeezed lime juice
- ¼ cup cider vinegar
- 1½ teaspoon kosher salt
- 1½ teaspoons cumin
- 1½ teaspoons dry oregano
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (or to taste)
- 1 teaspoon granulated sugar
- Place all ingredients in a three or four-quart pot or pan, bring to a boil then simmer for 30 minutes or longer if you like the vegetables softer.
- Cool completely and serve with tortilla chips.
- Store in clean jars and keep refrigerated for 7 to 10 days. Or freeze in zipper seal bags for longer-term storage.