""A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate."..."
INGREDIENTS
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12 1/2 cups chopped green tomatoes
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2 onions, chopped
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4 jalapeno peppers, sliced into 1/2-inch-thick rings
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4 serrano peppers, sliced into 1/2-inch-thick rings
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1 red bell pepper, cut into chunks
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1 cup chopped fresh cilantro
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1/4 cup raw sugar
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3 tablespoons minced garlic
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2 1/2 tablespoons chopped fresh oregano
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1 tablespoon cayenne pepper
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6 limes, juiced, divided
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1 tablespoon apple cider vinegar