I’d gotten a bounty of home-grown tomatoes and Thai hot peppers, so this recipe I found online seemed like a perfect solution. Also used home-grown basil and oregano, and the salt is made here, so the only things from the store were the onion, garlic, lime juice, and cumin.

Fresh Homemade Salsa Verde???????????????????????????????

Ingredients:

3 cups coarsely chopped tomatoes (I can’t be bothered to peel them)

2 cups assorted hot peppers, seeds and pith removed (Since my little Thai peppers are SO wicked, I used only about 1/4 cup)

1 yellow onion, coarsely chopped

6 cloves garlic, peeled

2 TBSP cilantro (I used basil instead)

2 tsp dried oregano (I used fresh)

1.5 tsp salt

.5 tsp cumin

1/4 cup cider vinegar OR 3 TBSP lime juice (I opted for the latter)

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Process the tomatoes coarsely in a blender.

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Set aside.

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Split open peppers and remove seeds and pith. These contain nearly all of the heat.

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Look at all these seeds!

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Process all other ingredients in blender until smooth.

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Add tomatoes and pulse to just combine.

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Transfer to canning jars and wipe lids clean.

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Add lids to just past finger tightness. Process in a boiling water bath for 10-20 minutes.

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