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.
Canning Supplies Guide
If you are new to canning be sure and read my Canning Supplies Guide. There are many helpful tips and ideas.
Green Tomato Salsa Verde
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.
Equipment
Ingredients
- 11 cups green tomatoes coarsely chopped
- 2 cup onions coarsely chopped
- 2 cups green chilies Chopped: Pick your favorite such as jalapeños, serranos, or such
- 1 cup white vinegar
- 10 tablespoons lime juice freshly squeezed
- 10 cloves garlic cloves medium size, minced
- 1/2 cup cilantro chopped
- 4 teaspoons cumin ground
- 2 teaspoons salt
- 1 teaspoon red 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
Nutrition
Serving: 0.25cupCalories: 52kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 374mgPotassium: 314mgFiber: 2gSugar: 7gVitamin A: 876IUVitamin C: 36mgCalcium: 31mgIron: 1mg
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LIsa
Looks delicious! How many jars does this recipe yield?
Gina Marie
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.
Maria
Do you peel the tomatoes first or just chop them up?
Gina Marie
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.
Leah
I don't have a pressure canner. Can your recipe be canned in a hot water bath or steam canner?
Gina Marie
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.
Ada
After putting the salsa in jars how long before i can eat it ?
Gina Marie
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.
Gina Marie
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.
CJ
Have you done the canning in the instant pot? Also where do I get my hands on green tomatoes?
Gina
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.