Categories: Canning & Preserving

Ingredients

• 2 lb. firm, green tomatoes cored, quartered
• 1 medium yellow onion, peeled, and coarsely
• chopped
• 1 fresh green Anaheim (or other large, mild-
• flavored) chili pepper, stem and seeds
• removed, quartered
• 3-4 green jalapeno chilies (for med.-hot
• salsa) or Serrano chilies (for a hotter
• salsa), stems removed, quartered
• 3 garlic cloves, peeled and coarsely chopped
• 1 tsp. sea salt
• 1/4 tsp. ground cumin
• 1 Tbsp. olive oil
• 3 Tbsp. water
• 1/2 tsp. fresh lemon zest
• 1 Tbsp. fresh lemon juice
• 1 tsp. honey or sugar
• 1/3 cup loosely packed cilantro leaves
• (coriander greens, dhania, etc.) coarsely
• chopped

Directions

1. Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin , olive oil, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for about ten minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth.
2. Stir in and simmer for an additional 5 minutes, the lemon zest, lemon juice, honey or sugar, and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey and/ or salt, to taste.
3. Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately one quart of salsa, which should be stored in the refrigerator or freezer, or put into half pint jars, and sealed with a hot bath.
4. This recipe may be doubled or tripled.

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