Guest guest Posted June 24, 2003 Report Share Posted June 24, 2003 This recipe made a bit over 12 quarts this weekend. We adjusted seasoning to taste as we went and wrote down how we made this batch based on experiments with smaller batches last year. It resembles the green salsa at La Hacienda in north Dallas. Green tomato salsa 3 gallons chopped fresh green tomatoes (I used a hand blender to chop them; food processor would be ok) 4 large chopped vidalia sweet onions 16-20 oz. vinegar (we used apple cider vinegar, but white was fine in earlier batches) 6 tablespoons salt 4-5 teaspoons liquid smoke 1 bunch chopped cilantro 1-2 tablespoons ground cumin black pepper is optional hot peppers to taste ( we used 4 tablespoons of red tabasco paste I made last year) Bring to the boiling point and put in clean canning jars with dome lids. Keeps just fine at least a year without refrigeration. Can be mixed with other salsa, like Pace, for a change of Pace, as it were. --- Be kind. Be of good cheer. Dick Quote Link to comment Share on other sites More sharing options...
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