The combination of green tomatoes, chilies, onions and cilantro creates a salsa with authentic Mexican flavor in this recipe for Green Tomato Salsa Verde. It is perfect with chips or as a condiment for fajitas, burritos and quesadillas.
I always try and keep Green Tomato Salsa Verde in my pantry. At the beginning of tomato season I head to my local farmers market and buy a bushel of green tomatoes. I fry a few up and then can the rest up.
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The combination of green tomatoes, chilies, onions and cilantro creates a salsa with authentic Mexican flavor in this recipe for Green Tomato Salsa Verde. It is perfect with chips or as a condiment for fajitas, burritos and quesadillas.
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Ingredients
- 11 cups coarsely chopped green tomatoes
- 2 cup coarsely chopped onions
- 2 cups chopped green chilies. Pick your favorite, such as jalapeños, serranos, or such
- 1 cup white vinegar
- 10 tablespoons freshly squeezed lime juice
- 10 medium size cloves garlic minced
- 1/2 cup chopped cilantro
- 4 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon hot pepper flakes
Instructions
- In a large stock pot combine all ingredients. Bring to a boil over medium high heat, stir continuously.
- 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, starting to fall apart.
- Use stick blender and puree the salsa until it is smooth.
- Pack hot salsa into hot jars, leaving 1-inch of head space.
- Wipe jar rims clean
- Center lid on jar and adjust band to fingertip- tight.
- PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- For complete pressure canning instructions be sure and visit Ball’s pressure canning link: http://www.freshpreserving.com/tools/pressure-canning
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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.