Traditional green salsa is made from fresh tomatillos. You can find that recipe here. An easy alternative can be made from fresh green tomatoes. They are often easier to find, and it’s a great way to use up extra green tomatoes from your garden at the end of the summer.
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My tomatoes plants didn’t produce very much this year. I got a lot of green tomatoes, but not very many red ones. This is only the second year I’ve planted in this garden, I’m pretty sure I have some soil work I need to do. But the weather also played a factor too. I ended up with a lot of green tomatoes, so I decided try out this recipe for green tomato salsa, and I’m very pleased with the results!
Green Tomato Salsa
- 7 c. green tomatoes, chopped
- 5-8 jalapenos, chopped
- 2 cloves garlic, finely chopped
- 1/2 c. bottled lime juice
- 1/2 c. fresh cilantro, loosely packed and chopped
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
This recipe makes about 4 pints of green salsa. This recipe can easily be doubled.
Note: If you don’t already have one, make sure you check out this handy vegetable chopper! I use it to chop up all my vegetables for canning, and wouldn’t can without it.
Combine the chopped green tomatoes, peppers, chopped onions, garlic, and lime juice in a large stock pot.
Bring the vegetable mixture to a boil. Stir in the chopped cilantro, cumin, oregano, and salt. Reduce the heat and simmer for 5 minutes.
Sterilize your canning jars, rings, and lids. You can sterilize them by just running them through a quick cycle in the dishwasher and leave them in there until you are ready to use them.
Fill a boiling water canner about half full of water and bring the water to a boil.
Ladle the hot green salsa into the hot, sterilized jars, leaving 1/2 inch head space. The head space can easily be measured with this inexpensive canning funnel.
Wipe the rims of the jars with a damp towel. Place the lids and rings on the jars finger tight.
Place the jars in the boiling water canner. Make sure there is at least 1-2 inches of water above the jars. Bring the water to a boil.
Process the jars in boiling water canner for 20 minutes, adjusting time for altitude if necessary. Remove the jars from the canner and place them on a towel on the kitchen counter to cool.
You can store the sealed jars in the pantry for 1-2 years. If you have any jars that didn’t seal, place them in the refrigerator to eat in the next month or two.
Yield 3 pints or 6 half pints
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