Spicy green tomato salsa verde for canning or served fresh. A great salsa verde recipe for using those green tomatoes that will just not ripen anymore.
Remove the seeds from the chilies and chop them very finely. It is preferable to use disposable gloves when you do that. The chilies can be chopped in a small food processor as well.
Chop the green tomatoes and finely chop the onions and the garlic cloves. Juice the limes. Chop the cilantro and its stems.
Place the chilies, green tomatoes, onions, garlic, lime juice, cilantro, cumin, coriander, salt, and pepper in a large saucepan.
Bring to a boil, lower the heat and simmer for 10 minutes.
In the meantime, sterilize the jars. See blog post for more instructions on sterilizing jars.
You can leave the salsa verde chunky as it is or you can blend it shortly with an immersion blender, a few pulses should be enough.
Pour the salsa verde into the jars. Close the jars.
Place a folded kitchen towel (textile) in a large pan. Put the jars in the pan. Pour hot water into the pan, the jars should be halfway immersed in water. Bring to a boil.
Lower the heat and boil gently for 10 minutes.
Remove from water and let cool on a kitchen towel.
Video
Notes
If using spicier chilies, adjust the quantity accordingly. Use disposable gloves when handling the chilies.