Green Tomato Salsa Verde

Prepare a water bath canner and sterilize your jars (you’ll need about 10-12 pint jars) and their lids.

In a large stainless steel pot heat the tomatoes and any juice that collected as you chopped them, garlic, lime juice, peppers and onions until boiling. Stir in cumin, oregano, cilantro, salt and pepper. Continue to cook over medium-high heat for 10 minutes. Stir often. After 10 minutes, remove from heat and, using an immersion blender or food processor, puree the mixture until it is only slightly chunky, similar to spaghetti sauce.

Ladle the salsa into each jar leaving about a 1/2 inch of headspace. Wipe the rim of each jar to make sure it is clean and then put on the lid and ring and tighten down firmly.

Process pints and/or 8 ounce jars for 20 minutes, according to standard canning practices. (You’ll need to process quart sized jars for about 30 minutes). Remove the canner lid and wait 5 minutes. Remove the jars from the water and let them rest under a towel until they are completely cool.