Salsa Verde

INGREDIENTS

3 garlic cloves, minced

1 jalapeno chilli, deseeded and chopped

1 onion, chopped

1 lime, zested then discard all the white pith saving the meat

1.2 kg green tomatoes, all blemishes and stems removed, chopped 

2 tsp dried oregano

1 tsp ground cumin

1 tsp dried smoked paprika

1 tsp salt

1 tsp black pepper

METHOD

In a blender or Nutribullet blend the garlic, chilli, onion, like and tomatoes in batches and transfer to a large pan.

Heat the mixture until boiling, then reduce to a simmer. Add the herbs and spices and stir to incorporate evenly. Simmer for 5 minutes.

Remove from the heat and transfer to sterilised jars. This recipe makes 5 x 300ml jars.

While hot place the jars into a large pan of boiling water with the lids on for 10 mins.

Remove carefully from the boiling water and seal. Keeps for 3 to 4 months unopened.