2 cups yellow onion, coarsely chopped
2 green jalapeƱo peppers, coarsely chopped
6 garlic cloves, peeled and coarsely chopped
2 teaspoons sea salt
1/2 teaspoon ground cumin
2 tablespoons olive oil
6 tablespoons water
1 teaspoon fresh lime zest
2 tablespoons fresh lime juice
2 teaspoon honey or sugar
2/3 cup loosely packed cilantro leaves, coarsely chopped
- Combine the green tomatoes, onion, jalapeƱos, garlic, salt, cumin, olive oil, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for approximately 20-30 minutes, stirring occasionally, until tomatoes and onions are soft.
- Stir in and simmer for an additional five minutes the lime zest, lime juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed.
- Blend the mixture in the pot with a stick blender or spoon into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately two quarts of salsa.
- Ladle into sterilized jars and process in a boiling water bath for 15 minutes. Remove jars from the water and allow to cool on the counter. Test tops for a good seal and refrigerate any that have not sealed properly and use within 2-3 weeks.
Our alpaca stud Novio bred our female Aberdeen this afternoon. I will have to keep watch to see if she spits him off in the future.
Spotted a hummingbird in the marigolds in the greenhouse.