This green salsa recipe without tomatillos is an easy recipe made with fresh ingredients such as tart green tomatoes, onions, chilis, garlic, and lime. This green sauce is perfect for all Mexican food types, such as tortilla chips or tacos. You will never want to buy salsa Verda in your grocery store again.
If you enjoy Mexican cuisine, then be sure and check out my Spicy Pico de Gallo recipe, Cilantro Corn Salad, and Homemade Mexican Seasoning. Next time you have friends over, how about hosting an Easy Mexican Dinner? A Mexican Party is a fun-themed dinner everyone will enjoy.
Why is this green tomato salsa so good?
- Green tomato salsa is a simple salsa verde recipe that does not take much time to prep. All you have to do is chop veggies, toss all the ingredients into a big stock pot, and simmer for 45 minutes.
- The basic recipe is great; however, if you like some heat in your salsa, you can add jalapeño peppers or serrano peppers, if you dare, to the recipe.
- The green tomatoes give this salsa recipe a tart flavor, much like fresh tomatillos. However, you don’t have to mess with their papery husk, seeds, or sticky residue. As a matter of fact, you don’t even need to peel the green tomatoes!
- The flavor is like an authentic Mexican recipe served at your favorite Mexican restaurants.
🛒 Ingredients
Green Tomatoes: Any variety of tomatoes will do, but I like to use Romas and Beefsteak varieties. You can often purchase green tomatoes at a discount in your local farmers’ market just before frost season.
Onions: I like to use a sweeter onion like Vidalia, but any yellow onion or white onion will be good in the recipe.
Green chiles:
- 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 using habanero peppers.
Lime juice: Do not use the bottle kind. Take the time to make fresh lime juice by cutting limes in half and squeezing the juice.
Garlic: Do not buy already chopped garlic. Peel and chop fresh. It makes a difference.
Cilantro: Buy fresh cilantro bundles. If you use dried cilantro, the salsa will not taste near as good.
📋 See the recipe card for complete ingredients and amounts
🔪 Instructions
- Begin by chopping green tomatoes, onions, and peppers. Remember there is no need to peel the tomatoes.
2. Next, place all of the ingredients into a large stock pot. Bring to a boil over medium-high heat, and stir continuously.
3. Reduce heat, and simmer gently. Stir frequently, so the tomatoes do not burn. Allow to simmer for about 45 minutes or until the tomatoes are very soft and break apart easily. Note* If your salsa seems to get too thick before the tomatoes and onions are soft, add 1/2 cup of cold water or more if needed.
4. Remove from heat. Using an Electric Immersion Hand Blender, puree the salsa until it is smooth. *Note that you could use a food processor. However, I find it easier to use the stick blender.
Variations
- If you like a smoky flavor in your salsa, you can roast your peppers. How To Roast Jalapeno Peppers In The Oven.
- A great way to make avocado salsa is to blend one cup of prepared green salsa with one ripe avocado until smooth.
- If you do not have enough green tomatoes to make this recipe, you can mix in a few firm red tomatoes for a delicious salsa.
💡Serving ideas
This recipe creates a versatile salsa that can be served in many ways. You can top it on a variety of Mexican dishes just like your favorite Mexican restaurant does.
- Taquitos (air fryer recipe)
- Nacho Casserole (one pan dinner)
- Mixed in with Festive Mexican Rice Salad
- Burrito bowls
- Stir in with Vegan Nacho Cheese
- Top Shrimp Pico de Gallo
- Burritos or Enchillads
- Fish tacos
- Add into Mexican Caviar
- Mix in 1/2 cup with this Mexican Coleslaw Salad recipe
Keeping salsa fresh
To keep your salsa freshest, be sure to store it in a jar with an air-tight fitting lid. I like using these 32 oz Glass Jars With Airtight Lids And Leak Proof Rubber Gasket.
If you would like to make a big batch and can your green tomato salsa so you can enjoy it year-round, then visit my Canned Green Tomato Salsa.
What can I use in place of tomatillos in green salsa verde?
A great substitute for tomatillos is to use green tomatoes and a little lime juice in recipes.
Tomatillos vs. green tomatoes
The main difference is tomatillos have a slightly more acidic flavor and are less sweet tasting than unripe tomatoes. Green tomatoes are thicker when cooked than tomatillos.
Green Tomato Salsa Verde
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 11 cups green tomatoes, coarsely chopped
- 2 cups onions, coarsely chopped
- 2 cups green chilies, If you like mild salsa, use banana peppers, poblano, or Anaheim. If you want spicy salsa, use jalapeño peppers or cayenne. If you are brave, make your salsa verde hot using habanero peppers.
- 1 cup white vinegar
- 2/3 cup lime juice, freshly squeezed
- 10 cloves garlic , cloves medium size, minced
- 1/2 cup cilantro, chopped with large stems removed
- 2 teaspoons coriander
- 4 teaspoons cumin, ground
- 2 teaspoons salt
- 1 teaspoon red pepper flakes, optional
Instructions
- Begin by chopping green tomatoes, onions, peppers, and cilantro. Remember, there is no need to peel the tomatoes.
- Place all of the ingredients into a large stock pot. Bring to a boil over medium-high heat, stir continuously.
- Next, reduce heat, and simmer gently. Stir frequently, so the tomatoes do not burn. Allow to simmer for about 45 minutes or until the tomatoes are very soft and break apart easily. Note* If your salsa seems to get too thick before the tomatoes and onions are soft, add 1/2 cup of cold water or more if needed.
- Remove from heat. Using a stick blender, puree the salsa until it is smooth. *Note that you could use a food processor. However, I find it easier to use the stick blender.
Equipment
Notes
- If you like a smoky flavor in your salsa, you can roast your peppers and add them in the last 15 minutes of the cooking time. How To Roast Peppers In Your Oven
- A great way to make avocado salsa is to blend one cup of prepared green salsa with one ripe avocado until smooth.
- If you do not have enough green tomatoes to make this recipe, you can mix in a few firm red tomatoes for a delicious salsa.
Leave a Comment & Rate this Recipe
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Looks delicious! How many jars does this recipe yield?
I get about 14 pints. This is a really unique salsa, and it’s good for gardeners that are fighting bugs and blight, you can pick green tomatoes before these things get them. Also, I have found tomatillo salsa is a little more bitter, compared to green tomato salsa which is smoother and more bland so when you add pepper heat, its really good.
Do you peel the tomatoes first or just chop them up?
The best part about this recipe is I don’t have to peal the tomatoes! The skin does not separate like a ripe one so it just blends in with no skin pieces floating in the sauce.
I don’t have a pressure canner. Can your recipe be canned in a hot water bath or steam canner?
Since there are other ingredients besides tomatoes that are low acid such as onions, cilantro and so forth it is not safe to do a water bath process. However, after you make a batch you could freeze in plastic containers or even quart freezer bags. Place the bags on a cookie sheet in the freezer so they lay flat. After they freeze remove the cookie sheet and stack the bags on top of each other in the freezer. To thaw place bag in warm water or place bag in fridge the day before you want to use the salsa.
After putting the salsa in jars how long before i can eat it ?
You can eat it right away; it seems the cooking process infuses all the flavors. I always put at least an unsealed quart jar in the fridge for the next meal during canning day.
You can eat it right away; it seems the cooking process infuses all the flavors. I always put at least one unsealed quart jar in the fridge for the next meal during canning day.
Have you done the canning in the instant pot? Also where do I get my hands on green tomatoes?
Good question. According to the National Center for Home Preservation, you should not use an electric pressure cooker such as an Instant Pot, to safely can with. Even if there are instructions for pressure canning in the manufacturer’s directions, they do not support the use of the USDA canning processes in the electric, multi-cooker appliances now containing “canning” or “steam canning” buttons on their front panels. They just do not get high enough. I have an extensive article in my post Learn How To Pressure Can explaining the dangers of using an electric pressure cooker. If you don’t want to pressure can the green tomato salsa I would suggest freezing it. I buy my green tomatoes at the SC state farmers market. Check a local farmer’s market and ask for them. I have found cases for $10 at the end of growing season.