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Peg’s Green Tomato Salsa
Yield: Serves 10 1x
Prep: 30 minsCook: 30 minsTotal: 1 hour
Units:
Scale:
Ingredients
- 2 1/2 – 3 pounds green tomatoes, diced small
- 1 1/4 cups yellow onion, diced small
- 1–2 jalapeños diced fine, with seeds, see note above
- 1 1/2 cups red bell pepper, diced small
- 2 tablespoons fresh garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh squeezed lime juice
- 1/4 cup cider vinegar
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dry oregano
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (or to taste)
- 1 teaspoon granulated sugar
Instructions
- 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.
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Notes
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.
Find it online: https://www.afamilyfeast.com/pegs-green-tomato-salsa/
