4 cups chopped green tomatoes
1-2 cups chopped peppers (banana or red bell)
1/2 cup chopped and seeded jalapenos or something hotter
1 cup chopped onion
2 tsp. sea salt
3-4 tbsp. of sugar (if you don't use vinegar and can)
1 1/2 c. cider vinegar (only if you are canning)
3 cloves crushed garlic
Chop the peppers, onions, and garlic in the food processor and sauté in olive oil for your desired taste texture. Note: I usually sauté using the same pot where the tomatoes will be cooked and not more than 5-6 minutes.
Chop all tomatoes in a food processor and place in a pot over the sautéed onions and peppers. Bring to a boil, reduce heat to low/low-medium cover and simmer for 10 minutes. Add the Pour salsa in hot jars (pints). Seal and water bath for 30 minutes.
Note: Tomato salsa keep best in glass bowls or jars in the refrigerator if you are not caning.
