Forktionary

Green Tomato Salsa Recipe

Transform your bumper crop of green tomatoes into a vibrant and flavorful salsa! This family-tested recipe, perfected over three years and countless jars, delivers a zesty, delicious salsa that's perfect for canning and enjoying all year round. Learn the secrets to preventing burnt bottoms and achieving perfectly processed jars, even when canning multiple batches simultaneously. Get ready to enjoy the fresh taste of summer, even in the dead of winter!

Prep Time 30 mins
Cook Time 120 mins
Calories 31.6 kcal
Protein 2g
Rating 4.0 (1 Reviews)
Green Tomato Salsa 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Green Tomato Salsa

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How to Make Green Tomato Salsa

  1. Chop 4 lbs green tomatoes and 2 large tomatoes into small pieces. Add to a large stockpot.
  2. For easier prep and tear-free chopping, pulse 1 large onion and 1 large bell pepper in a food processor until finely chopped, but not pureed. Alternatively, finely chop by hand.
  3. Finely mince 1-2 jalapeños (or your preferred hot peppers) in a food processor. Use ½ cup for mild, 1 cup for medium, and 1 ½ - 2 cups for a spicier salsa.
  4. Add the chopped vegetables, 1 cup chopped cilantro, 2 cloves minced garlic, 2 tablespoons lime juice, 1 tablespoon cumin, 1 teaspoon salt, and ½ teaspoon black pepper to the stockpot.
  5. Bring the mixture to a boil over medium-high heat.
  6. Reduce heat to low, and simmer for 60 minutes, stirring occasionally. To prevent burning (especially when canning multiple batches), place a wire coat hanger bent into a “V” shape under the pot on the stovetop element.
  7. While the salsa simmers, prepare your canning jars, lids, and bands by sterilizing them according to your canning method.
  8. Ladle the hot salsa into the hot, sterilized jars, leaving ½ inch headspace.
  9. Wipe the jar rims clean, place lids and bands on the jars, and finger-tighten the bands.
  10. Process jars in a boiling water bath for 15 minutes (following recommended procedures for your altitude).
  11. Remove jars from the water bath and let cool completely. You should hear a “pop” sound as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

15g

Fat

0g

Carbs

2g

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Starters Appetizers & Snacks Lunch Side Dishes The Americas American Mexican Southern Healthy Vegetarian Vegan Gluten Free Summer Recipes Fall Recipes One Pot Meals

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Lactose Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy Sauces Appetizers Canning Condiments Etc Vegetables Fall Low Fat Vegan Vegetarian Dips Salsas Dietary Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Free Of Something Low In Something Tomatoes Equipment Number Of Servings Technique Water Bath 4 Hours Or Less