SLG Salsa “Verde”

This recipe makes a large quantity, great for canning or sharing with loved ones! About 6 pints

Ingredients:

  • 10 cups chopped cored peeled SLG Cherokee tomatoes (about 25 medium)
  • 5 cups chopped seeded green bell pepper (about 4 large)
  • 5 cups chopped onions (about 6 to 8 medium)
  • 2 ½ cups chopped seeded jalapenos (about 13 medium)
  • 1 cup apple cider vinegar
  • ¼ cup balsamic vinegar
  • 3 cloves garlic
  • 1 TB salt

Preparations:

  1. Combine all ingredients listed above in a large saucepan. Bring to a boil over medium-high
    heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly
    thickened, about 10 minutes.
  2. Cool & enjoy!
  3. If canning, there are great tutorials online about the correct process to follow for safe food
    preservation. Here is the link we drawn inspiration from: Canning Salsa 101

Nutrition & Inspiration:

A fruit that’s often mistakenly called (and prepared like) a vegetable, tomatoes offer fiber,
vitamin C, potassium, folate, vitamins B & E and antioxidants called flavonoids, may boost your
heart health, too!