5 lbs green tomatoes, chopped small

6 yellow onions, chopped

2 jalapenos, chopped with seeds

2 large red bell peppers, chopped

2 large orange bell peppers, chopped

4 cloves garlic, minced

1 cup fresh cilantro , chopped

1 cup lime juice

1/2 cu vinegar

1 tablespoon salt

1/2 tablespoon cumin

1 tablespoon dried oregano leaves

2 teaspoons pepper

1/4 teaspooncayenne

2 teaspoon sugar



Combine all ingredients, except cilantro in a large pot, mixing well. Over medium high heat bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally. Add cilantro for the last 10 minutes of heating.

To continue canning, bring green tomato salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes.

Remove carefully and let Green Tomato Salsa sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.