This recipe is a great way to start the season, before the tomatoes turn red, or to use up those green tomatoes as fall begins. Lots of peppers mean this salsa will have quite a kick, too!
6 medium-size green tomatoes, chopped fine
1 small red tomato, chopped fine
5 red jalapeños, minced
2 green banana peppers, minced
1 small onion, chopped fine
1/2 cup chopped fresh cilantro
3 tablespoons lemon juice
4 cloves garlic, minced
2½-3 tablespoons salt
Garlic salt and white pepper to taste
2 tablespoons kombucha or raw apple cider vinegar (with the mother)
Clean and sterilize 2 quart-size jars with airlock fermentation lids or normal rings and bands.
Place all ingredients in food processor and pulse or process until it is the desired thickness. You can cook the salsa down in a saucepot over low heat to remove any undesired liquid, or just keep it fresh and alive.
Add kombucha or vinegar, and stir well. Use a canning funnel and pour the salsa into the sterile jars. Cover with airlocks or rings and bands. If using the latter, be sure to burp the jars at least twice a day during the fermentation period. Set in a cool place away from direct sunlight, and leave for up to 2 weeks, burping regularly.
When the salsa is ready, tighten the lids and put it into cold storage.