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Green tomato salsa verde is a delicious way to use up green tomatoes at the end of the gardening season. It’s thick, chunky and spicy, with cilantro and lime, and the jars keep on the pantry shelf all winter.
Salsa verde is a delicious homemade salsa that uses either tomatillos (like my tomatillo salsa verde), or in this case, green tomatoes to give a “verde” or green base. It has a unique flavor that’s a refreshing change from classic red tomato-based salsas.
Green tomatoes are great for canning. They’re slightly more acidic than fully ripe tomatoes, and their firm texture holds up in the jar.
This recipe from Ball combines green tomatoes with red onions (for a splash of color), along with fresh cilantro, hot peppers, lime juice and spices for a well-rounded salsa that’s great for dipping chips, topping tacos or serving with enchiladas.
It also works well as a condiment in place of relish on hot dogs or hamburgers or added to marinades with stewed meats or roast pork.
If you’d rather have a thin, smooth sauce, my green tomato enchilada sauce is made for that, and there are plenty more ideas in my green tomato canning recipes.
Ingredients for Green Tomato Salsa Verde
This recipe is adapted from the Salsa Verde on page 210 of the Ball Complete Book of Home Preserving. Ball calls it a spicy green tomato salsa, since a traditional salsa verde is made with tomatillos.
Salsa verde is a handy condiment that you’ll want plenty of on hand year-round. It’s also a great way to use excess green tomatoes from your garden.
To make a batch of 6 half-pint (8 oz) jars or 3 pint jars, you’ll need the following:
- 7 cups green tomatoes, cored and chopped (not peeled)
- 5 to 10 jalapeno, habanero, or Scotch bonnet peppers, finely chopped
- 2 cups red onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ cup bottled lime juice
- ½ cup cilantro, loosely packed
- 2 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. black pepper, freshly ground
The peppers you choose to use in this recipe will determine how spicy or “hot” your salsa will be. The volume or amount of peppers you use is also at your discretion. If you are unfamiliar with peppers’ spice levels (Scoville scale or Scoville Heat Units (SHU)), start with a few jalapenos with all the seeds removed and decide if you want to add more.
It is essential to wear gloves when working with hot peppers. Peppers contain capsaicin, primarily in the seeds, and the white pulp at the stem end of the pepper, which has most of the seeds. The hotter the pepper, the higher the levels of capsaicin.
Direct contact with enough capsaicin on the skin will create an excruciating burning sensation and can even produce blisters like a burn. Capsaicin is not water soluble, so washing it off your skin with soap and water is ineffective. The capsaicin can stay on your skin for hours or days, and if you touch sensitive areas of your body, such as your eyes, the burning sensation will also transfer, and it can be very painful.
No matter how “tough-skinned” you think your hands might be, always wear gloves when handling hot peppers, especially in large quantities, as these recipes call for.
I recommend using food-grade powder-free nitrile gloves because they fit tightly to your fingers, making handling a knife and scooping out seeds easier. Clear plastic disposable food prep gloves are another alternative, or even latex dishwashing/cleaning gloves will work.
The size you chop your tomatoes, peppers, onions, garlic, and cilantro is a matter of personal preference. If you prefer your salsa to be very chunky, you will not chop the items as small as you would if you prefer a smooth, almost saucy type of salsa. The directions will tell you to chop the food, and you can determine how finely you want to chop.
I wouldn’t use an immersion blender here, since it turns the salsa into a smooth sauce. If a smooth sauce is what you’re after, the green tomato enchilada sauce is made for that.
How to Make Green Tomato Salsa Verde
Wash the tomatoes, peppers, and cilantro with clean water and set aside to drain.
Don’t peel the tomatoes. Unripe skins stay tender in the jar, and green tomatoes are close to impossible to peel anyway, so skip the blanching. Green cherry tomatoes and unripe yellow pear tomatoes work too, as long as they’re still fully green.
With a paring knife, cut around the top stem of the tomato, removing the white core along with the stem.
Chop the tomatoes, measure out 7 cups of chopped green tomatoes, and place them in a large saucepan or stock pot.
Wearing gloves, slice the tops of the peppers off and cut the pepper in half lengthwise. Using a spoon, scoop out the seeds and ribs inside the peppers. The seeds are the spiciest part of the pepper, so you may leave some or all of the seeds in the peppers if you want a spicier salsa. Discard unwanted seeds and ribs.
Chop the peppers and add them to the tomatoes in the saucepan.
Peel the onion and chop, measure 2 cups, and add the onions to the tomatoes and peppers.
Peel 2 garlic cloves, chop, and add to the tomato mixture.
Lightly pack ½ cup of cilantro, removing thicker stems, then mince or chop finely and set aside for now.
Add ½ cup bottled lime juice to the saucepan containing tomatoes, peppers, onions, and garlic. Place over medium-high heat and bring the mixture to a boil, stirring frequently.
Add the chopped cilantro, cumin, oregano, salt, and pepper to the boiling tomato mixture and reduce the heat to medium. Gently boil the salsa for 5 minutes, stirring frequently.
Spoon or ladle the hot salsa verde into your prepared jars or containers. Continue to the “Canning Green Tomato Salsa Verde” section for hot water bath canning.
I recommend canning the salsa using a hot water bath canner, but if you choose not to preserve it, store it once it has cooled in the refrigerator and use it within 3 weeks, or store it in the freezer and use it within 6 months.
Canning Green Tomato Salsa Verde
Prepare a water bath canner and jars before cooking the salsa verde, with the canner water at about 180 degrees F for this hot pack. If you’re unfamiliar with water bath canning, please read my beginner’s guide to water bath canning before you get started.
Carefully ladle or pour the salsa verde into the hot jars, leaving ½” headspace at the top of the jar. Use caution and use a canning funnel with a headspace measurement to prevent spills and burns.
Once your jars are filled, wipe the rims of the filled jars with a damp, clean cloth and apply 2-part canning lids. Tighten the canning bands only until fingertip tight, and do not over-tighten.
Load the filled jars into your preheated canner and bring the water to a full rolling boil. Check to ensure the water covers the jars by at least 1 inch.
Once boiling, start the timer and process the pint or half-pint jars for 20 minutes, adjusting for altitude (see the chart below). After processing, turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes. That short rest helps prevent siphoning.
Use a jar lifter to remove the jars from the canner and set them to cool on a towel on the counter, leaving room between the jars for airflow. Do not disturb the jars as they cool. Check the seals after 12 to 24 hours and store unsealed jars in the refrigerator for immediate use.
Store your canned salsa verde in your pantry or other cool, dry place. It will maintain peak quality on the shelf for about 18 months but will still be good to eat after that as long as the jar remains sealed. Refrigerate after opening.
Altitude Adjustments
The processing times for water bath canning green tomato salsa verde go up at higher elevations:
- 0 to 1,000 feet: 20 minutes for half pints and pints
- 1,001 to 6,000 feet: 25 minutes for half pints and pints
- Above 6,000 feet: 30 minutes for half pints and pints
Green Tomato Salsa Verde Variations
This green tomato salsa verde recipe works with any variety of hot pepper you choose, and every kind of pepper will change your salsa’s flavor and spice (heat) level.
For a very mild salsa, use Anaheim or Banana peppers.
Jalapeno and Serrano peppers will provide a little spice, and if you keep the seeds with the peppers when you chop them, that will increase your salsa’s heat level.
Use hot peppers such as Habanero, Scotch Bonnet, Cayenne, Tabasco, or any other hot pepper you like if you love spice.
Roasting the peppers before you chop them brings out a smoky and rich flavor of peppers. You can roast any pepper on a grill, under a broiler, or over an open flame. Turn the pepper as it is roasting so the skin gets “blistered” on all sides. The skin may char a little, but that is okay. Place the peppers under a moist towel as they cool, then use your fingers to remove the skin from the pepper. Remember to wear gloves anytime you are working with hot peppers.
Ways to Use Green Tomato Salsa Verde
Salsa verde is a handy condiment that is delicious either in place of traditional salsa, but also on top of meat dishes in place of pickled relishes or sauces.
Many Mexican food recipes use salsa verde in the recipe, or it can be served alongside many Mexican dishes.
Salsa verde can be used as a relish on hot dogs, brats, or hamburgers. It can also be used as a marinade for chicken breasts or pork loin.
Use salsa verde instead of any red salsa, such as with chips as a dip or quesadillas. For more jars to line up next to it, there are more than 60 salsa canning recipes to try.
Green Tomato Salsa Verde
Equipment
- Canning Jars, Lids and Bands
Ingredients
- 7 cups green tomatoes, cored and chopped, not peeled
- 5 to 10 jalapeno, habanero or Scotch bonnet peppers, finely chopped
- 2 cups red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup bottled lime juice
- 1/2 cup cilantro, loosely packed, then finely chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper, freshly ground
Instructions
- Wash the tomatoes, peppers and cilantro. Don't peel the green tomatoes, since their skins stay tender in the jar.
- Cut out the stem and core of each tomato, then chop the tomatoes, keeping the seeds and juice.
- Wearing gloves, cut the tops off the peppers and remove the seeds and ribs. Leave some seeds in for a spicier salsa. Chop the peppers.
- Peel and chop the red onion and the garlic.
- Remove any thick stems from the cilantro, then chop or mince it.
- Prepare a water bath canner, jars and lids, with the canner water at about 180 degrees F.
- Combine the tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil over medium-high heat, stirring often.
- Stir in the cilantro, cumin, oregano, salt and pepper. Reduce the heat to medium and boil gently for 5 minutes, stirring often.
- Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Wipe the rims and apply the lids and bands fingertip tight.
- Process half pints and pints in a boiling water bath canner for 20 minutes, adjusting for altitude (see notes).
- Turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them out.
- Let the jars cool undisturbed for 12 to 24 hours, then check the seals. Refrigerate any jar that didn't seal.
Notes
- 0 to 1,000 feet: 20 minutes
- 1,001 to 6,000 feet: 25 minutes
- Above 6,000 feet: 30 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Green Tomato Canning Recipes
Looking for more ways to preserve green tomatoes in a canning jar? For ideas beyond canning, there are more than 50 green tomato recipes to try.
I followed a similar recipe on the NCHFP website and I didn’t think you needed to peel the tomatoes for salsa verde…?
You’re right, they don’t need peeling. Green tomatoes stay tender with the skins on, and I’m taking that step out of this recipe.
Great, thanks for checking. I like your info because I know you research everything and explain what’s a safety issue vs a preference. Keep up the good work!
Thanks so much! That’s exactly what I’m going for. Happy canning!
I have a ton of unripe yellow pear tomatoes I brought in before our first frost. Can I use those without removing the skin and roughly chop?
Yes, as long as they’re still fully green, and you don’t need to peel them. Green tomatoes stay tender with the skins on. Chop them and measure the same 7 cups.
Instead of skinning the tomatoes … Has anyone tried a submersion blender?
I wouldn’t use an immersion blender here. It’ll turn it into a smooth sauce rather than a chunky salsa. If a smooth sauce is what you’re after, my green tomato enchilada sauce is made for that, and the tomatoes don’t need to be skinned: https://creativecanning.com/green-tomato-enchilada-sauce/ Enjoy!
I’m curious why the tomatoes need to be skinned in this recipe but not the enchilada sauce recipe. Is it a food safety issue or a food quality one? I have green cherry tomatoes to put up but I really wanted to make them into salsa verde for a soup that I make from it.
It’s neither. Green tomatoes don’t need peeling for canning, since unripe skins stay tender, and I’m taking the peeling step out of this recipe. Your green cherry tomatoes will work: just chop them and measure them like the rest.
Absolutely delicious and a really unique way to use up green tomatoes in place of tomatillos.