It might surprise you, but one of our most requested salsas over the years has nothing to do with red tomatoes or tomatillos. It is this zesty green tomato salsa that I started making one fall, years ago, when I had an abundance of unripe tomatoes left on the vine before the first frost.
Now it is a staple in our pantry and on our table. I always try to can 15 to 20 pints because we go through it quickly, between taco nights, potlucks, and gifting jars to friends and neighbors. It has a little tang, a little smokiness, and just enough spice. The best part is that you do not even need to peel the tomatoes. If you’re also preserving red tomatoes this season, check out my Canning Tomato Soup With Fresh Tomatoes Recipe for another pantry staple.
Gina’s Recipe for Green Tomato Salsa
You will love how this salsa blends the bold, tangy flavor of green tomatoes with just the right amount of warmth from Mexican spices Mexican spices. It is a crowd-pleaser for any gathering. It is incredibly beginner-friendly, so anyone can make it with confidence, even if you are new to canning. I love how simple it is once everything is chopped. Just simmer and stir. It is perfect for batch cooking or prepping while dinner is already on the stove.
It is also budget-friendly, using green tomatoes that might otherwise go to waste. To make things even easier, you do not need to peel a single tomato. Just dice and go. Plus, you can customize the heat level with your favorite peppers, whether you like it mild, medium, or bring on the heat. If you love preserving summer produce, don’t miss my Cherry Tomato Salsa Recipe For Canning. It’s another vibrant way to use up your harvest.
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe
- Use bottled lime juice instead of fresh for safe canning. The acidity is consistent and USDA-approved.
- No peeling required for green tomatoes. Just wash, core, and chop.
- Pre-measure your spices and chop everything first. This makes the cooking process smoother and more enjoyable.
Common Mistakes to Avoid
- Do not skip the simmer time. That full 45 minutes helps the flavors develop and thickens the salsa.
- Do not use fresh lime juice for canning. The acidity can vary and may affect safety.
- Do not forget to adjust for elevation when you are water bath canning. The timing chart is important. If you’re new to preserving, here’s a helpful guide on Water Bath Canning to walk you through the process.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Green tomatoes: Use any firm, unripe tomatoes you have on hand. Romas and beefsteak work great. If you’re looking for another simple way to preserve those garden-fresh tomatoes, be sure to try Canning Whole Tomatoes. A must for any stocked pantry.
- Banana peppers: Mild and sweet. You can also use poblano or Anaheim for a hot variety.
- Jalapeño peppers: Add a kick. Adjust to your preferred spice level.
- Onions: White or yellow both work well. Dice evenly for best texture.
- Garlic: Use fresh cloves, finely minced. Avoid pre-minced garlic in jars.
- Cilantro: Use only fresh cilantro. Chop finely and remove tough stems.
- Vinegar (5% acidity): Helps preserve the salsa safely.
- Bottled lime juice: Do not use fresh lime juice when canning.
- Cumin, oregano, and salt: Key to bringing out that classic salsa flavor.
Yes, this recipe freezes well. Just skip the canning process and let the salsa cool completely before freezing.
You can, but tomatillos have a different flavor and water content. Adjust cooking time as needed.
No peeling is required. Just wash, core, and chop them.
Recipe For Green Tomato Salsa
Prepare the Canner
Fill your boiling water bath canner halfway with hot water and place it on the stove. Heat the water to 180 degrees during the last 20 minutes of cooking the salsa. Keep a kettle of hot water ready in case you need to add more to cover the jars later.
Make the Salsa
Chop the onion, peppers, and garlic, then toss them into your stock pot. The beauty of this salsa recipe is that you do not need to peel your tomatoes; just core them and chop them into even-sized pieces.
Cooking The Salsa
In a large stockpot, combine diced green tomatoes, banana peppers, jalapeños, onions, garlic, cilantro, vinegar, lime juice, and seasonings. Bring the mixture to a boil over medium-high heat, stirring frequently. Once it boils, cover and reduce the heat, and let it simmer for 45 minutes. Stir often so it does not stick.
Blend Salsa
Use an immersion blender to puree the salsa. For a chunkier version, reduce the blending time or skip this step entirely.
Water Bath Can the Salsa
Ladle the hot salsa into clean, hot pint jars, leaving one-half inch of headspace. Remove air bubbles using a non-metallic utensil. Wipe the jar rims with a damp cloth, apply the lids, and screw on the bands until just finger-tight. Place the jars in the canner and ensure they are fully submerged.
Process the Jars
Bring the water back to a full boil, then start your timer. Process pint jars for 15 minutes if you live at or below 1,000 feet elevation. For higher elevations, check the chart below. After processing, turn off the heat and let the jars sit in the canner for five minutes.
Using a jar lifter, remove the jars without tilting. Let them cool undisturbed for 24 hours. Then check the seals, remove the bands, label, and store.
| Recommended process time for Green Tomato Salsa in a boiling-water canner. | ||||
| Process Time at Elevations of | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Half-pint or Pint Jars | 15 min | 20 | 25 |
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Add smoked paprika or char the tomatoes before simmering for deeper flavor.
Add-In Options: Stir in chipotle powder for extra variety.
Simple Substitutions: Swap banana peppers with poblano for a smoky flavor. No fresh cilantro? Use fresh parsley or omit.
Tips for Recipe Success: Simmer fully for best consistency. Always use bottled lime juice. Stir frequently while cooking.
Storage and Reheating Instructions
- Store sealed jars in a cool, dark pantry for up to one year.
- Once opened, refrigerate and use within one week.
- You can also freeze the salsa in airtight containers for up to three months. Thaw in the fridge before using.
Canning With a Purpose: Green Tomato Salsa for Sharing
This bold, tangy green tomato salsa is more than a tasty staple; it’s a ministry-in-a-jar. When you preserve now with others in mind, you’re preparing to meet future needs with love. Whether someone’s welcoming a new baby, walking through grief, or recovering from illness, a simple jar of homemade salsa says, “You’re not alone.”
Make extra on purpose. Canning now means your pantry becomes a place of provision for others later. Pair this salsa with chips, enchiladas, or a taco kit and deliver it with a note of encouragement. Your harvest today becomes hope tomorrow.
Hospitality in Action
This week, take inventory of your pantry with others in mind. Set a goal to can 5–10 extra jars of salsa (or another favorite) specifically for ministry giving. Label them with love and keep them visible as a reminder that your hospitality is always on call.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Green Tomato Salsa for Canning
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Ingredients
- 8 cups green tomatoes, cored and diced
- 2 cups banana peppers, seeds removed and chopped (see pepper variations below)
- 1 cup onions, chopped
- 2 tablespoon jalapeño peppers, finely chopped (optional, add more for spice)
- 6 cloves garlic, finely chopped
- ½ cup cilantro, chopped (remove large stems)
- 1 cup vinegar, 5% acidity
- ½ cup bottled lime juice, do not use fresh
- 2 teaspoon ground cumin
- 1 teaspoon oregano leaves
- 1½ teaspoon salt
Instructions
Prepare the Canner
- Fill your boiling water bath canner halfway with hot water and place it on the stove.
- Heat the water to 180°F during the last 20 minutes of cooking the salsa.
- Keep a kettle of hot water ready in case you need to add more to cover the jars later.
Make the Salsa
- Prep the vegetables:
- No need to peel the green tomatoes—just wash, core, and dice them.8 cups green tomatoes
- Chop the onions, banana peppers, and jalapeños.2 cups banana peppers, 1 cup onions, 2 tablespoon jalapeño peppers
- Cook the salsa:
- In a large stockpot, combine the diced veggies, vinegar, lime juice, garlic, and seasonings.6 cloves garlic, ½ cup cilantro, 1 cup vinegar, ½ cup bottled lime juice, 2 teaspoon ground cumin, 1 teaspoon oregano leaves, 1½ teaspoon salt
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat and let it simmer for 45 minutes, stirring often. Lower the heat if it sticks.
- Blend (optional)
- Use an immersion blender for a smooth salsa. For a chunkier salsa, blend less or skip this step.
Waterbath Can the Salsa
- If the canner water isn’t boiling, turn up the heat until it reaches a full boil.
- Ladle hot salsa into clean, hot pint jars, leaving ½ inch of headspace.
- Remove air bubbles by running a non-metal utensil around the inside of the jars.
- Wipe jar rims with a damp paper towel and secure two-piece lids (finger-tight).
- Place jars in the canner, ensuring they are fully submerged (add boiling water if needed).
Process the Jars
- Bring water back to a full boil before starting the timer. See notes for processing time.
- When done, turn off the heat and let jars sit in the canner for 5 minutes before removing.
- Carefully remove jars with a jar lifter (don’t tilt them) and set them on a towel to cool for 24 hours.
Check & Store
- After 24 hours, check seals by pressing the center of each lid (it shouldn’t pop back).If a jar didn’t seal, store it in the fridge and use it first.
- Remove ring bands, wipe jars clean, and label them with item name and date.
- Store in a cool, dark place for up to 1 year.
Gina’s Notes and Tips
- If you like mild salsa, use banana peppers, poblano, or Anaheim.
- For spicy salsa, use jalapeño peppers or cayenne peppers.
- If you are brave, make your salsa verde hot, adding a few habanero peppers with your mild peppers.
| Recommended process time for Green Tomato Salsa in a boiling-water canner. | ||||
| Process Time at Elevations of | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Half-pint or Pint Jars | 15 min | 20 | 25 |
Can these be water bath canned?
Brian, You have me thinking with your question about water bath canning this recipe. I have always used my pressure canner, but after careful research, I believe a water bath canner would work fine. I always refer to the National Center for Home Food Preservation. They suggest salsa to be hot packed in pint jars and processed for 15 minutes. I am going to try and update this green tomatoes salsa post to using a water bath canner. I think more people are comfortable with a water bath canner than a big pressure cooker. Be sure and visit my How To Water Bath Can for tips.
Can you please tell me how long canned salsa will last with this recipe AFTER opening it?
Elizabeth, you asked a great question, thank you. I have added it to the post for others to read too. According to the University of Minnesota’s Extension Office, it is advisable to refrigerate home-canned salsa once it is opened and consume it within one week. Store bought salsa has preservatives added so it can keep longer in a refrigerator, up to 3 weeks. Home canned salsa does not have preservatives, hence the shorter
Alternatively, for longer storage, you can freeze it for up to one year.
To defrost frozen salsa, remove the container from the freezer and place it in the refrigerator overnight. Alternatively, you can thaw it more quickly by transferring the salsa to a microwave-safe dish and using the defrost setting in short increments, stirring occasionally to ensure even thawing.
Haven’t made any yet,but I intend to soon
However, I am confused by the directions, “cut tomatoes into 3″cubes”. Most of my tomatoes are about 2.5″ in diameter. How do I cut them into 3″ cubes?
Just cut them in half.This is to help break the tomatoes down easily while cooking. The green tomatoes are hard and take longer to soften.
I question the direction to prepare green tomatoes in three inch cubes. I don’t think I have ever seen a tomato, red or green, big enough to get a three inch cube out of!
Also, the sentence “If you prefer a chunkier salsa lesson, your processing time” should read, “If you prefer a chunkier salsa, lessen your processing time.” Sorry, I am an incurable proofreader.
Thank you for the recipe.
Well Lynda, I wish I could hire you to proofread all my posts. My brain thinks my hands are writing what it’s saying. :) I do appreciate your corrections. However, in the day of AI generated content becoming predominant, even in the recipe websites space, it does point out to Google and my readers that I am a human talking to you instead of machine generated content. AI content, text and images, are becoming the norm and people don’t even realize that entire recipe websites are written by computers. (off my soapbox now) I went into the post and tweaked the recipe to make it easier to follow. I have been canning for so many years that I forget the little details are helpful if someone is new to home canning.
Hello, The directions say to add all vegetables and simmer but it says nothing about adding the vinegar, lime juice or spices. I’m assuming that you’re supposed to add everything and then cook it down am I correct?
Irene, you are so right! Thank you for pointing this out to me. I went in and updated the recipe card. Now, each group of ingredients is under the steps. To make it easy, I suggest reprinting the recipe card. Again, thank you for pointing this out, I appreciate my readers help. One thing to note: keep an eye on the salsa while it’s cooking. I was cooking a big batch on a fish cooker burner outside once and forgot to stir it every so often, which burnt the whole thing. I was so sad.
Hi Gina, made this today and now curious how you are able to get 8 pints out of this batch. I got only 3. So, was this meant for 6-8 half pints? Since we grow a market garden I have a wide selection of peppers and tomatoes. Will doubling this recipe work?
Hi Matt, I rechecked the recipe. The total starting volume is about 12.5 cups of ingredients. After simmering and reducing for 45 minutes, you’ll end up with about 8.5-9.5 cups of cooked salsa, which should fill around 5 pint jars. The yield can vary slightly depending on how much moisture evaporates during cooking. Green tomatoes seem to have more moisture than ripened ones usually so there is more evaporation compared to red ripe tomatoes. I will adjust the recipe card to yield 5 pints. Thanks for your help, I appreciate my readers sharing how their recipe turned out and issues they had.
I doubled this recipe, or so I thought.
had about 15 cups diced green tomato, used 5 jalapeños, 3 gypsy peppers
2 cups onion. and almost doubled vinegar and lemon juice.
come to find out measured ingredients are after everything is cooked down amd combined. I wound up with 6 pints of very acidic salsa with a ph of about 3.1.
I suppose I should have started with the original amount of vinegar and lemon juice and checked the pH after cooking and added accordingly.
Otis, I tripled it one year and put it out on the fish cooker burner to simmer. Bad idea, I scorched the whole pot. I was so upset, but I learned my lesson. It works better in batches on the stove. (our chickens enjoyed the scorched salsa surprisingly so not all was lost. Also, I have found some green tomato varieties to be more acidic than others. Unripe tomatoes generally are more acidic than ripe ones—but how much more depends wildly on the stage of maturity. One study even pinned an unripe tomatoes’ pH at around 3 (on a pH strip, likely rough estimate) vs. a ripe tomato at about 4. If in question, I would suggest pressure canning to be safe.
I am just making this recipe right now. It has simmered for about 35 minutes and I just tasted it…wonderful flavour! I used orange sweet peppers and pickled serrano peppers from last year. I like it hot and this fits the bill. It is quite tangy with the vinegar and lime juice, but I am sure this will mellow as it sits. What a great recipe to use up green tomatoes! Thank you.
Karla, I’m so glad you enjoyed it. I started making this when we had an early hard frost years ago.
Can you use pickled banana peppers?
Good morning Hilda, Yes, you can use pickled banana peppers, but keep in mind a few things. Since they’re already preserved in vinegar and salt, the flavor of your salsa will turn out more tangy and salty than if you used fresh peppers. I recommend draining them first and then chopping them just like you would the fresh peppers in the recipe. Be sure to still add the full amounts of vinegar and bottled lime juice listed here for safe canning. That way, your jars will seal properly and stay shelf-stable.
Thank you for the answer to my previous question, one more question, am I correct that you don’t use any sugar in the recipe?
I love not having to peel thr tomatoes. If one does prefer to remove the peel, I read that the easiest way to get the skins off is to roast the tomatoes til the skins wrinkle. I have so many greens, I’d like to try both. I wanted to get your thoughts on this though. Do you think roasting/peeling is a good idea, or could it compromise taste or safety? I read that it adds a toasty flavor which is why I’m interested in making it both ways for variety. I appreciate your advice!
Sue, the green tomatoes do not need peeling, the skin is a different texture and cooks down like the meat of the tomato. However, if you are canning red tomatoes, it’s a good idea to remove skins. It’s not a safty thing but texture, saves you from finding little pieces of skin in your recipes when using the canned tomatoes. Here is my post for oven baking to remove the skins. The Easiest Method For Peeling Tomatoes for Canning I have found no difference in taste vs hot water boil/ice plunge for removing skins.