This green tomato salsa is one of my favorite ways to use up those end-of-summer tomatoes that just won’t have time to ripen. It’s a fresh and zesty alternative to traditional salsa verde that skips the tomatillos and leans into a tart, slightly smoky flavor.
Whether you’re hosting taco night, bringing an appetizer to a potluck, or just want to stock your fridge with something flavorful, this recipe is your go-to.
Surprisingly Delishious Green Tomato Salsa
My family requests this fresh salsa every Fall just before the first frost! What I love about this salsa is how it balances that fresh, tangy flavor with a little kick of heat. It’s the kind of thing that always disappears first at the table. You don’t need to be a kitchen pro either. If you can chop and stir, you can absolutely make this. The process is super simple: everything simmers together and then gets blended into a smooth, bold sauce. It’s also a great way to use up green tomatoes, especially the ones lingering in your garden. If you want to get a jump on things, chop the veggies the night before. And for a fun twist, try adjusting the spice level or tossing in a ripe avocado for extra creaminess after cooking.
What can I serve this green salsa with?
It’s perfect for tacos, burritos, nachos, grilled meats, or my favorite way, scooped with tortilla chips. It also pairs beautifully alongside other dips like the Easy Mexican Caviar: 10 Minute Party Dip or the bright and bold Mexican Restaurant Style Salsa.
Gina’s Quick Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- No need to peel your tomatoes. Just chop and go.
- Fresh lime juice and garlic make a noticeable difference, so use freshly squeezed juice and mince the garlic just before cooking for the best flavor.
- Use a large stockpot so the salsa doesn’t boil over when simmering. If you enjoy trying different salsa techniques, check out how to Make Fermented Salsa: Step-by-Step.
Common Mistakes When Making This Recipe
- Overcooking the salsa: It can become too thick. Add water if needed while simmering.
- Using dried cilantro: This significantly dulls the flavor. Always go fresh.
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 variety, such as Roma or Beefsteak. Farmers’ markets often sell these cheaply before the first frost.
- Onions: Yellow or white onions work well. Sweet onions like Vidalia add a mellow flavor.
- Green chiles: For mild salsa, use banana or poblano. For medium, jalapeño. For heat-lovers, try habanero.
- Lime juice: Always use freshly squeezed lime juice for the best flavor.
- Garlic: Use fresh cloves and mince them right before cooking.
- Cilantro: Fresh cilantro is a must. Chop and remove thick stems.
- Apple cider vinegar: You can substitute with white vinegar for a slightly less tangy flavor.
How To Make Green Tomato Salsa
Prep, Cook, & Blend
Chop green tomatoes, onions, peppers, and cilantro. There’s no need to peel the tomatoes.
In a large stockpot, combine all ingredients. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Stir often so nothing sticks or burns. Simmer uncovered for about 25 minutes. If your salsa becomes too thick before the vegetables have softened, add 1/4 cup cold water at a time.
Use an immersion blender (or transfer carefully to a food processor) and blend until smooth. Let it cool slightly before blending to avoid splatters.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: This recipe is naturally vegan and gluten-free.
Flavor Enhancements: Add roasted garlic, charred peppers, or smoked paprika for deeper flavor. If you like a smoky twist, you can roast your peppers following this How To Roast Peppers In Your Oven guide and add them in the last 15 minutes of the cooking time.
Add-In Options: After cooking your green salsa, blend in a ripe avocado for creamy green salsa. Add cooked corn or black beans for a chunky dip. You could also serve it with Homemade Seasoned Ground Meat Taco Recipe for a classic taco night pairing.
Simple Substitutions: If short on green tomatoes, mix in a few firm red tomatoes.
Tips for Recipe Success: Prep all veggies before starting to streamline the cooking process. If you prefer chunkier salsa, pulse gently instead of puréeing all the way.
Absolutely. Roasting adds a smoky depth. Broil vegetables on a sheet pan until blistered, then blend. For more roasted salsa flavors, you might enjoy this Roasted Cherry Tomato Salsa.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 1 week.
- Freeze for up to 3 months in freezer-safe containers.
- Thaw in the fridge overnight and re-blend if the texture separates.
- Reheat gently on the stovetop if desired.
Yes! This recipe works great for water bath canning. Just reference this Canned Green Tomato Salsa Recipe. If you’re new to canning, you can explore this Water Bath Canning For Beginners Guide as well for additional insights and tips.
Biblical Hospitality Tips
“Hospitality means opening your heart and home, no matter how humble, to reflect Christ’s love.”
—Intentional Hospitality
Jesus’ words in Luke 9:13, “You give them something to eat,” remind us that hosting isn’t about perfection or plenty. It’s about stepping forward with what we have. A simple green tomato salsa, made with care, becomes a vessel of connection. Whether spooned over tacos or set out for dipping, it invites conversation, delight, and a chance to linger in fellowship. For more reflection on this, read A Challenge to Practice Biblical Hospitality in Everyday Life.
Hostessing Tips for Joyful Gatherings
- Hospitality as Ministry: Set a small intention card near the salsa with a verse or prayer of blessing. Quiet reminders can stir deep reflection.
- Setting a Welcoming Atmosphere: Create a salsa bar with bowls of toppings and different chips (pita, plantain, blue corn) for an interactive, choose-your-flavor experience.
- Prep-Ahead Tip: Freeze a batch in small jars for spontaneous hospitality. It thaws quickly and gives you a ready-made appetizer at a moment’s notice.
Have you tried this recipe? I’d love to hear how it turned out. Share your twist in the comments or pin this post for your next taco night. Don’t forget to subscribe for more faith-filled recipes and hosting tips!
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Zesty Green Tomato Salsa Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 5 ½ cups green tomatoes, coarsely chopped with stems removed
- 1 cup onions, coarsely chopped
- 1 cup green chilies, chopped (Choose your heat level: banana or poblano for mild, jalapeño for medium, habanero for hot)
- ¼ cup cilantro, chopped (remove thick stems)
- ½ cup apple cider vinegar
- ⅓ cup lime juice, freshly squeezed
- 5 cloves garlic, minced
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon red pepper flakes, optional
Instructions
Prepare Vegetables
- Chop the tomatoes, onions, chilies, and cilantro. No need to peel the tomatoes.5 ½ cups green tomatoes, 1 cup onions, 1 cup green chilies, ¼ cup cilantro
Cook
- Combine all ingredients in a large saucepan or small stockpot.½ cup apple cider vinegar, ⅓ cup lime juice, 5 cloves garlic, 1 teaspoon ground coriander, 2 teaspoons ground cumin, 1 teaspoon salt, ½ teaspoon red pepper flakes
- Bring to a boil over medium-high heat, stirring often.
- Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally.
- If it thickens too much before softening, add a bit of cold water (start with ¼ cup).
Blend & Serve
- Blend until smooth using an immersion blender or food processor. Be cautious with hot liquids. Serve with chips, over burritos, or over tacos.
Notes
Equipment
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.