Green Tomato Salsa Verde

Green Tomato Salsa Verde

6-7 pounds of green tomatoes, cored and chopped
3 yellow onions finely chopped
3 jalapenos finely chopped (seeded if desired)
2 roasted poblano or hatch chiles (or 2 large cans of diced green chilies)
9 cloves of garlic, peeled and nicely chopped
6-9 cloves roasted garlic
3 tablespoons of pickling salt
2 Tbs ground cumin
1/2 cup apple cider vinegar
1/2 cup bottled lemon juice
1/2 cup bottled lime Juice
optional- if you have a sweet tooth (or find the whole concoction too acidic) you may add a tablespoon or two of sugar.  Add it after pureeing and taste-testing for acidity.  You can also add more vinegar if the mixture lacks bite

Directions:
Mix the green tomatoes, onions, jalapenos, chilies, garlic, salt, cumin, and apple cider vinegar in a sturdy stock pot. Bring everything to a boil and cook for twenty minutes. The tomatoes have lots of juice in them, so I like to let it boil without the lid so as to evaporate some of the liquid.

Add the lime juice and lemon juice.

Cook for an additional ten minutes then puree the mixture using an immersion blender.  Taste for acidity - add the sugar and/or the additional vinegar to tatse.  Boil slowly for another 20 minutes.  

Cool, then place in jars or freezer bags and freeze.  Excellent in Chilaquiles, as a cooking sauce for chicken or pork, or in white chili.  Yum!