My brother gave me this recipe. It makes a very good and spicey salsa and doubles as a great marinade for slow roasting meats, like pork or briskit. I have plenty of tomatos in the garden, but didn't want to use them for this, so I bought all the fresh vegitables at the farmers' market. The pictures show two batches of the recipe below.
15 cups chopped green tomatoes
3 habanero peppers
3 jalapeno peppers
1 med onion
4 cloves garlic
3/4 cup lemon juice
1/4 dry cilantro
2 tsp dry oregano
1 TBL salt
1 tsp pepper
1 TBL ground cumin
I chopped all the vegitables large and layered them in the jars, then put the other ingredients in individually. Process in a water bath for 45 minutes. Blend to a thick consistency for use.
