Jud, kaleb, and anyone else who wants to try and let us know what you think.
Yellow tomatoe garlic jalapeño salsa Should yield 6-7 pints
Cut ingredients to consistency you like in your salsa. We like chunky but you could run through food processor or chop fine if you wish
4-5 jalapeño peppers ( core if milder spice is desired, still spicy though) 2 Serrano peppers 2 banana peppers ( you could always roast peppers if you wanted for a roasted salsa flavor. May try that next year)
9 cloves garlic minced Cilantro Fine chop 8 tablespoons 4 teaspoons oregano 2 cups onion 1 teaspoon cumin 2.5 teaspoons salt( always easier to add salt later) 1.5 teaspoons sugar
Yellow tomatoes 7 cups. Skinned cored and seeded( drain In colander for a thicker salsa) cut to desired size/consistency.
Vinegar 1.5 cups white, 1 cup apple cider Lemon juice 1 teaspoon
Bring to a boil for 1 minute. Simmer for 15
Water bath for 15 minutes( I’m East Tennessee, if higher elevation may require longer time. You figure that out)
We took a recipe from a old ball( 1950’s I believe) book and modified to use yellow tomatoes, and altered to what we like in salsa
I cannot guarantee the safety of this recipe as I have no way of measuring PH( I tried to get the hospital lab to test it for me and for some reason they laughed at me). While I believe the Ph will be below 4.2 and should be safe, I would recommend you either test yourself or refrigerate to ensure safety. Botulism is real, unlike global warming!
