Canned Roasted Green Salsa Verde

 I needed a recipe to use up my green tomatoes before the frost came.  This recipe was awesome.  In my regular Salsa Verde I use tomatillas, but green tomatoes worked great.

CANNED ROASTED GREEN SALSA VERDE

(makes 8 pints)

Ingredients:

*4 pounds green tomatoes, washed and tops removed

*2 medium yellow onions, peeled and cut into quarters

*1-2 jalapeno peppers,  cut in half and seeds removed

*1 garlic bulb, coves removed and skins taken off

*1 cup fresh cilantro (optional, but oh so good)

*1/2 cup lime juice

*2-3 teaspoon dried cumin

*2 teaspoons salt

*1 teaspoon ground black pepper

Directions:

~Heat up water in canner.

~Heat up 10 pint jars.

~Preheat oven to 425 degrees.

~Place 4 pounds of green tomatoes (with green steam cut off) onto a large cookie sheet.

~Add 1-2 jalapeo peppers (seeds removed) onto cookie sheet.

~Add 2 medium yellow onions, cut into quarters onto cookie sheet.

~Add cloves from 1 garlic bulb, skin removed (keep them in one area of the cookie sheet).

~Place in oven and bake for 15 minutes.

~Remove garlic bulbs and set aside.

~Bake for 30 more minutes.

~Add garlic, toamtoes, jalapeno peppers, and onions to a blender of food processor. 

~Blend for 20-30 seconds.

~Add 1/2 cup lime juice,  1 cup fresh cilantro (optional), 2-3  teaspoons ground cumim, 2 teaspoons salt, and 1 teaspoon ground black pepper and process for another 20-30 seconds or until smooth.

~Place into a pot and simmer for about 10 mintues.  

~Pour into hot jars to with in 1-inch from the top.

~Clean off tops of jars from any residue with a clean damp cloth.

~Place on lids and rings and tighen figher tight.

~Place in water bath and process for 20 mintues.  

~Remove from bath and allow to sit for 24 hours before storing.