My green tomatoes are ripening indoors very quickly and I needed a recipe to preserve some of this wonderful harvest. I like to use this salsa as a base and later add finely chopped cucumber, more fresh diced tomatoes, chopped cilantro, a squeeze of lemon and maybe even some chopped mango just before serving. Note: feel free to use Hungarian paprika to this recipe if you prefer a smoky flavor to your salsa.
4-1/2 lbs ripe tomatoes, peeled and diced
3 onions, diced
3 fresh chilis, finely chopped
1 green pepper, diced
juice of 2 limes
1/4 cup white wine vinegar
1-1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon honey (or natural sweetener of your choice)
1-1/2 teaspoon paprika
Combine all ingredients in a large pot and bring to a boil, stirring often. Boil gently until thickened, for about 30 minutes to one hour. Pour into hot sterilized jars to within 1/4 inch from the top. Seal. You can also freeze in containers if you wish. Enjoy!