Green Garden Salsa
- Low fat
- Low calorie
- Low carb
- Fast recipes
You can make this salsa with either tomatillos or green tomatoes, whichever are at hand.
Ingredients
- 3 cups (750 mL) chopped tomatillos or seeded green tomatoes
- 3 cups (750 mL) chopped green sweet peppers (cubanelle and/or bell)
- 3 cups (750 mL) finely diced cored (unpeeled) pickling or English cucumbers
- 2 cups (500 mL) chopped white onion
- 2 cups (500 mL) diced seeded green hot pepper
- 4 cloves garlic, minced
- 1/2 cup (125 mL) white wine vinegar or cider vinegar
- 3-1/2 tsp (17 mL) salt
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) ground coriander seeds
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 3/4 cups (175 mL) finely chopped fresh coriander
- 1/2 cup (125 mL) finely chopped parsley
- 1/4 cup (60 mL) lime or lemon juice
Preparation
In large saucepan over medium-high heat, bring tomatillos, sweet peppers, cucumbers, onion, hot pepper, garlic, vinegar, salt, sugar, coriander seed, cumin and black pepper to boil, stirring. Reduce heat to medium and simmer, covered, for 5 minutes.
Uncover and continue simmering, stirring occasionally, until no longer watery, about 20 minutes. Stir in fresh coriander, parsley and lime juice; simmer for 3 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 20 minutes. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
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