Recipe: Green Tomato Salsa (canning recipe)

Normally chow chow is eaten with meats or on cooked dried beans.

I like the green tomato salsa. We use it for burritos. I simmer diced leftover pork or beef roast for a few minutes with a jar of the green tomato salsa. Very good. Also good with tortilla chips.

Be sure to use only pint jars or smaller, not quarts as it affects the safety. The heat will not penetrate it enough to make it safe.

You can use tomatillos or regular green tomatoes.

TOMATILLO GREEN SALSA

5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded, finely chopped jalape o peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin (optional)
3 tablespoons dried oregano leaves (optional)
1 tablespoon salt
1 teaspoon black pepper
Read more about ingredients.

Yield: About 5 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

PREPARING TOMATILLOS:
Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.

PREPARING PEPPERS:
The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

Oven or broiler method to blister skins - Place chiles in a hot oven (400 F) or broiler for 6 to 8 minutes until skins blister.

Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalape o peppers do not need to be peeled, but seeds are often removed.

HOT PACK:
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner 15 minutes.