Green Tomato Salsa Recipe
Do your tomato plants still have green tomatoes on them when the first frost sets in? Don’t let them go to waste! Harvest them and make this green tomato salsa recipe, also known as salsa verde. You can make this salsa fresh in small batches, or if you have a lot of green tomatoes, use the included canning tutorial to use up every last green tomato in your garden.
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Servings: 5 pints
Calories: 110kcal
Equipment
- knife
- cutting board
- Dutch Oven or heavy-bottomed sauce pan
- Wooden spoon
- Water Bath Canner if canning this recipe
- Jars, Lids & Bands if canning this recipe
- Canning Tools if canning this recipe
Ingredients
- 6 cups green tomatoes chopped
- 1 cup sweet green pepper seeded and chopped
- 1 cup jalapenos chopped (seeded for a mild salsa)
- 3 cups onions red or white, chopped
- ½ cup lime juice bottled if canning this recipe
- 5 cloves garlic finely chopped
- ½ cup cilantro chopped
- 1 Tablespoon salt
Instructions
To Make the Salsa
- In a heavy-bottomed saucepan, combine tomatoes, peppers, onion, garlic and lime juice. Bring to a boil.
- Stir in cilantro and salt. Reduce heat and simmer for 5 minutes.
- Allow the salsa to cool, and pulse it in a blender or food processor until the desired consistency is reached.
- Transfer to an airtight container, and store in the refrigerator. Consume within 3-7 days.
To Water Bath Can the Salsa
- Wash the jars, lids, and bands with hot soapy water. Keep the clean jars warm.
- Fill the canner 2⁄3 with water and turn it on to warm.
- Ladle the hot salsa into warm pint jars, leaving 1⁄2 inch (1.25 cm) of headspace.
- Release all the bubbles, add more salsa if necessary, clean the jar rims with a clean damp towel, add the lid and screw on the bands to fingertip tight.
- Place the jars in the canner, making sure that the water is at least 1 inch (2.5 cm) above the jars.
- Once the water has come to a full boil, start a timer for 20 minutes (adjust for elevation). After the full processing time is completed, turn off the heat.
- Take the lid off the canner and let the jars sit undisturbed for 5 minutes.
- Using a jar lifter, remove the jars from the canner and set them on a clean kitchen towel. Keep each jar two fingers apart and allow them to cool completely for 12 hours.
- Check each seal, remove the bands, and, if needed, wipe each jar clean with a damp washcloth.
- Label each jar with the contents and the date. Store out of direct light.
Notes
* Nutrition facts are estimates based on the recipe as written.
See blog post for more tips and tricks when making this green tomato salsa recipe.
Nutrition
Serving: 2cups | Calories: 110kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1430mg | Potassium: 727mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1813IU | Vitamin C: 112mg | Calcium: 66mg | Iron: 2mg
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