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Home » Cook » Preserving » Green Tomato Salsa Verde: Canning Recipe

Green Tomato Salsa Verde: Canning Recipe

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on July 18, 2019. Last updated on March 14, 2022

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{This post is sponsored by Ball® Fresh Preserving}

If you have a lot of green tomatoes in your garden, this green tomato salsa verde recipe is for you! It has the subtle tang of green tomatoes with a hint of lime. This green salsa is perfect paired with chips, as a taco topper, or on grilled meats or fish. Can your own homemade salsa with homegrown ingredients!

a mason jar and a bowl of green tomato salsa verde

Ball® Preserving Starter Kit

If you are new to home canning, the Ball® 9 Piece Preserving Starter Kit is perfect for the aspiring canner. I was so excited when I got mine in the mail!

a box with the ball preserving starter kit

The Starter Kit includes:

  • 4 Half Pint jars, preserving rack, real fruit classic pectin, jar lifter, headspace/bubble remover tool, and jar funnel.
  • A recipe card with step-by-step visual and written instructions that make learning the canning process as easy as possible.
  • Coupon for a 12-pack of mason jars.

Visit FreshPreserving.com for new, seasonal recipes from Ball® Fresh Preserving, as well as to find new promotional offers!

the ball preserving starter kit

Green Tomato Salsa Verde Recipe

Now for this amazing green tomato salsa verde recipe! This green salsa is easy to make and is a great way to use up any green tomatoes you might have in your garden. It’s an easy canning recipe that is perfect for beginners!

The first thing you want to do is prepare your boiling water canner. Heat 4 pint jars or 8 half pint jars in simmering water until ready to use, but do not boil. Wash the lids in warm soapy water and set aside with the bands.

a harvest basket of green tomatoes

You’ll need 7 cups of cored, peeled, and chopped green tomatoes (about 12 medium).

The easiest way to peel them is to score the bottoms with an X then drop them in boiling water for a few minutes or until the skins start to peel off. They take a bit longer than ripe tomatoes for the skin to release.

Then you can either chop them well with a knife if you like chunky salsa, or run them through a food processor for a smoother salsa.

Once your tomatoes are prepared, combine them with the hot peppers, onion, garlic, and lime juice in a large saucepan. Bring to a boil, then stir in the cilantro, cumin, oregano, salt, and pepper. Reduce the heat and simmer for 5 minutes.

making green tomato salsa verde in a pot

Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot salsa into a hot jar leaving a 1/2 inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe jar rim.

Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Once the water is boiling, process the jars for 20 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes.

Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

a ball jar of green tomato salsa

How to Use Green Tomato Salsa Verde

This green tomato salsa verde is so delicious! I don’t know about you, but I love green salsa even more than red salsa. There’s just something about the slightly more tart flavor that green tomatoes add that really makes this salsa special!

Serve it with grilled fish, over enchiladas, on top of tacos, or go classic with chips and salsa! Another great way to use this salsa is to blend it with some avocados for amazing avo-salsa.

a hand holding a chip with green salsa

I absolutely love preserving my own homemade food! Not only does it mean that I know exactly what’s in it, but it also tastes better than what you can buy at the store.

I love how this green salsa tastes and I feel good about serving it to my family. Even my toddler loves it! We kept it on the mild side for him, but you can make it as spicy as you like.

a bowl of green tomato salsa verde

If you want to do more canning this summer, check out this delicious strawberry honey butter for another easy recipe!

If you have a lot of unripe tomatoes you can also make these fermented green tomatoes, or if you are swimming in cherry tomatoes try these fermented cherry tomatoes (they’re amazing)!

Have you done any preserving this year? Tell me what you’ve made!

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4.76 from 29 votes

Green Tomato Salsa Verde

This green tomato salsa verde is a delicious way to use up the green tomatoes in your garden. Can your own homemade salsa with homegrown ingredients! This recipe makes 4 pint or 8 half pint jars.
Course Condiment
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Canning Time 20 minutes
Total Time 50 minutes
Servings 24 servings
Calories 16kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Large Pot
  • Stirring Spoon
  • Water Bath Canner
  • Canning Utensils
  • 8 half pint or 4 pint Ball® Jars with lids

Ingredients

US Customary - Metric
  • 7 cups chopped, cored, and peeled green tomatoes about 12 medium
  • 5-10 jalapeno, habenero, or scotch bonnet peppers seeded and finely chopped
  • 2 cups chopped red onion about 2 large
  • 2 cloves garlic, finely chopped
  • 1/2 cup lime juice
  • 1/2 cup loosely packed finely chopped cilantro
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

Instructions

  • Prepare your boiling water canner. Heat 8 half pint jars or 4 pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
  • Combine the tomatoes, hot peppers, onion, garlic, and lime juice in a
    large saucepan. Bring to a boil, then stir in the cilantro, cumin,
    oregano, salt, and pepper. Reduce the heat and simmer for 5 minutes.
  • Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle salsa into a hot jar leaving a 1/4 inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe jar rim.
  • Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Once the water is boiling, process the jars for 20 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes. Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

Notes

  1. The easiest way to peel the green tomatoes is to score the bottoms with an X then drop them in boiling water for a few minutes or until the skins start to peel off. They take a bit longer than ripe tomatoes for the skin to release.
  2. You can either chop the green tomatoes well with a knife if you like chunky salsa, or run them through a food processor for a smoother salsa.
  3. Use 5-10 hot peppers (or less if you prefer) depending on how spicy you like your salsa. Wear rubber gloves when cutting and seeding hot peppers to avoid your hands from getting burned.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 0.7g
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Reader Interactions

Comments

  1. Marsha Angilello says

    November 4, 2021 at 1:11 pm

    5 stars
    Love love this, I always have an abundance of green tomatoes…I used Arapaho cayenne, jalapano, red lantern and orange habanero peppers. I diced the jalapeño pepper seeds and all to add extra heat, also added an extra clove of garlic. Thank you for this yummy recipe 😊

    Reply
    • Grow Forage Cook Ferment says

      November 8, 2021 at 8:53 am

      You’re welcome, Marsha! I’m so glad you enjoyed it!

      Reply
  2. Sandra says

    November 1, 2021 at 5:08 pm

    Why did I end up with several extra jars? I measured everything.

    Reply
    • Grow Forage Cook Ferment says

      November 4, 2021 at 10:45 am

      Hi Sandra. That is really hard for me to answer. It made 8 half-pint jars for me.

      Reply
  3. Pat says

    October 22, 2021 at 12:15 pm

    I found a easier & faster way to peel green tomatoes, I didn’t blanch them, but used a potato peeler to get he skins off. Worked like a charm. I have a batch simmering now. Smells wonderful!

    Reply
    • Grow Forage Cook Ferment says

      October 25, 2021 at 9:22 am

      Great idea, Pat! I’ll have to try your technique next time I make this recipe!

      Reply
  4. Corla says

    October 21, 2021 at 12:07 pm

    5 stars
    My husband and I just made a quadruple batch. We had lots of green tomatoes left over from the garden.
    Taste tested it and it is SO delicious! Making Salsa Verde Chicken enchiladas tonight!

    Reply
    • Grow Forage Cook Ferment says

      October 25, 2021 at 9:24 am

      I’m so glad you liked this recipe, Corla! Enjoy!

      Reply
  5. JillyAschenbrenner says

    October 15, 2021 at 8:00 pm

    5 stars
    I have made two batches of this. Excellent!!

    Reply
    • Grow Forage Cook Ferment says

      October 18, 2021 at 9:38 am

      I’m so glad you liked it!

      Reply
  6. Julie says

    October 15, 2021 at 1:56 pm

    Hoping to try this recipe this weekend! Does the lime juice need to be fresh or concentrate from a bottle?

    Reply
    • Grow Forage Cook Ferment says

      October 18, 2021 at 9:46 am

      Hi Julie. I used fresh lime juice in this recipe, but you could use concentrate if that’s what you have available.

      Reply
  7. Connie says

    October 13, 2021 at 4:32 am

    I’m making this tonight. Why is it suggested to store without the rings on the jars?

    Reply
    • Grow Forage Cook Ferment says

      October 18, 2021 at 9:55 am

      Hi Connie. It’s best practice to store home canned goods without rings because jars that are improperly canned can let air into your food (and consequently cause bacteria to grow). Keeping the ring off ensures you’ll be able to detect when the seal is broken.

      Reply
      • Kevin says

        November 5, 2021 at 6:53 pm

        I always leave them on-helps prevent the air from getting in. When going to use them and you take the band off, it is obvious if air has leaked in or not.

  8. Becky Qualm says

    October 9, 2021 at 6:38 am

    Thanks for the clear instructions and easy to follow recipe. We are harvesting all green tomatoes today because there is snow in the forecast. I can’t wait to try this!

    Reply
    • Grow Forage Cook Ferment says

      October 11, 2021 at 9:29 am

      Let me know how they turn out, Becky!

      Reply
  9. rowena says

    August 14, 2021 at 2:32 pm

    can we use vinegar instead of lime? Thanks

    Reply
    • Grow Forage Cook Ferment says

      August 16, 2021 at 7:56 am

      Hi there. I’m not sure how that would taste, so maybe start with a quarter cup of vinegar and adjust as needed, since vinegar can be overpowering.

      Reply
  10. Karen says

    August 14, 2021 at 7:10 am

    5 stars
    One question from a canning newbie. In Step 5 it says “Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. ”

    Do you mean remove the BANDS? (Not that actual lid, right?)

    Thanks

    Reply
    • Karen says

      August 14, 2021 at 7:11 am

      5 stars
      Sorry, I meant this line: “Turn off the heat, remove lid, and let jars stand in the water for 5 minutes. “

      Reply
      • Grow Forage Cook Ferment says

        August 16, 2021 at 8:06 am

        Hi Karen. I should have clarified — I cover my pot with a lid, so I meant to say remove the lid from your pot, not the jars themselves. However, it is best to remove the rings from your jars before storing them in your pantry.

    • Patricia says

      September 9, 2021 at 7:26 am

      When canning processing time ends….
      Turn off heat and wait 5-10 minutes before lifting the jars out of the water. Making sure not to tip the jars.(reframe from tipping the jars to get excess water off the top of the jar) Tipping the jars at this point can unset the seal and let air in.
      Lift and place jar on a heavy towel or wood board and let sit undisturbed for 24 hours. No touching or moving around NOTHING. After this time period you can remove the bands before placing in a cool dark storage shelf. I mark my jars with month and year and product.

      Reply
  11. Christina Bertrand says

    November 2, 2020 at 1:06 pm

    Can I freeze instead of can this recipe?

    Reply
    • Grow Forage Cook Ferment says

      November 2, 2020 at 1:58 pm

      Sure, that should work fine!

      Reply
  12. Holly says

    October 19, 2020 at 12:43 pm

    Can this be made without the cilantro?

    Reply
    • Grow Forage Cook Ferment says

      October 26, 2020 at 11:27 am

      Sure, that should be fine.

      Reply
  13. MGG says

    September 20, 2020 at 6:39 pm

    A concern & question is 1/2 cup of lime juice enough acid for this recipe to keep it safe for preserving?? There is a lot of low acid elements. Thanks

    Reply
    • Grow Forage Cook Ferment says

      October 6, 2020 at 9:51 pm

      This is a tested and approved recipe from Ball® Canning, so it should be good!

      Reply
    • Sheila Welch says

      October 31, 2021 at 3:36 pm

      If you use bottled lime juice can you cut the amount. I made a batch and the lime juice is a bit over powering. Any suggestions?

      Reply
      • Grow Forage Cook Ferment says

        November 1, 2021 at 8:44 am

        Of course! The lime juice is only for flavor in this recipe.

  14. Rachel says

    August 26, 2020 at 4:56 pm

    This salsa is amazing! I’ve been wanting to try making my own anyway, and my mom’s garden had plenty of green tomatoes, so I gave this a go. I only used four jalapeños and it still had plenty of kick, and I added some fresh lime juice after it was blended and cool. Otherwise, I kept it as-is! I may try fire-roasting the veggies next time for fun. Thank you for the great recipe and canning instructions! 🙂

    Reply
    • Grow Forage Cook Ferment says

      August 31, 2020 at 11:40 am

      You’re welcome, Rachel! I’m so glad you liked it!

      Reply
  15. PharmGirl1990 says

    July 22, 2020 at 9:13 am

    5 stars
    This is the BEST green tomato salsa recipe I have tried. It has just the right amount of all the right seasonings. Thanks for sharing.

    Reply
    • Grow Forage Cook Ferment says

      July 22, 2020 at 9:22 am

      You’re welcome! I’m so glad you liked it! 😊

      Reply
  16. Noni says

    September 17, 2019 at 10:05 pm

    I just harvested 42 lbs of green tomatoes . Our weather turned nasty wet and cold so they were never going to ripen.
    Question .. can this be made with unpeeled green tomatoes? Would it make that much difference? The fresh recipes I’ve seen don’t require peeling ?

    Reply
    • Michelle Wagner says

      October 7, 2019 at 12:47 pm

      Delicious recipe! I didn’t peel the tomatoes, I cooked everything on the stove for about an hour then used my immersion blender. It’s so tasty! I tripled the recipe as well.

      Reply

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