Green Tomato Salsa for Canning (Easy Salsa Verde Recipe)

This green tomato salsa for canning is a tangy, zesty twist on traditional salsa verde, perfect for using up unripe garden tomatoes at the end of the season. Made with fresh green tomatoes, jalapeños, garlic, and lime juice, it’s a flavorful salsa that’s safe for water bath canning and a great way to stock your pantry for winter meals.

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If you’re staring at a pile of green tomatoes at the end of garden season wondering what on earth to do with them, you’re in good company. Every year I end up with more green tomatoes than I know what to do with, and I hate wasting garden produce. That’s where this green tomato salsa for canning comes in handy. It’s my favorite way to turn those unripe tomatoes into a delicious, tangy salsa verde-style condiment that we enjoy all winter long.

This recipe is simple, full of fresh flavor, and water bath safe with just a few tweaks to acidity. Let’s walk through how to make it, how to safely can it, and why green tomatoes make a surprisingly perfect salsa base.

Why Make Salsa Verde with Green Tomatoes?

While traditional salsa verde uses tomatillos, green tomatoes are a great substitute, especially when the first frost is creeping up and your tomato plants are still loaded. They have that same firm texture and tart flavor, which pairs beautifully with garlic, onion, lime juice, and jalapeños.

Here’s why we love it:

• It’s an easy way to use up green tomatoes in bulk
• The salsa is bright, flavorful, and versatile
• It’s safe for water bath canning with proper acidification
• It makes a great pantry staple, perfect for taco night or gifting!

Ingredients for Homemade Salsa Verde with Green Tomatoes

This green tomato salsa recipe for canning is flexible, but it’s important to follow safe canning guidelines when preserving anything with low-acid ingredients like tomatoes, peppers, and onions.

You’ll need:

• 3 lbs green tomatoes, chopped
• 2–3 jalapeños (more if you like it spicy)
• 1 large purple onion, diced
• 2 cloves garlic, minced
• 1/2 cup bottled lime juice
• 1 teaspoon salt (can use pickling salt)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper

Tip: Always use bottled lime juice for canning to ensure consistent acidity.

How to Make Green Tomato Salsa for Canning

For safe home canning, it’s important to follow a tested salsa recipe with the proper balance of acidity and ingredients. I recommend checking out the National Center for Home Food Preservation’s salsa canning guidelines to better understand the principles behind safe salsa recipes, especially if you plan to experiment with substitutions.

1. Prep the vegetables.
Wash and chop your green tomatoes, onions, jalapeños, and garlic. I like to pulse everything in a food processor for a finer texture, but chunky salsa works too.

2. Cook the salsa.
In a large stockpot, combine all ingredients. Bring to a boil, then reduce heat and simmer for 10–15 minutes to blend the flavors and slightly reduce the liquid.

3. Prepare jars and canner.
While the salsa simmers, sterilize your jars and lids. Fill your water bath canner and bring it to a simmer.

4. Fill the jars.
Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rims, add lids and rings, and tighten to fingertip tight.

5. Water bath can the jars.
Process in a boiling water bath for 15 minutes (adjust for altitude). Once done, let jars sit in the canner for 5 minutes before removing to a towel-lined surface.

6. Cool and store.
After 12–24 hours, check seals. Label and store sealed jars in a cool, dark pantry. Refrigerate any unsealed jars and use within a week.

Safe Canning Tips

Because green tomatoes and jalapeños are low-acid foods, it’s crucial to add enough acid to safely water bath can this salsa. Bottled lime juice or vinegar ensures the pH stays in a safe range.

You should not alter the ratio of tomatoes to peppers/onions/lime juice if you’re canning. If you want to make it spicier or change flavors, do it after opening the jar.

How to Use Canned Green Tomato Salsa

Once it’s cooled and sealed, this canned green tomato salsa becomes a pantry powerhouse. Here are a few of our favorite ways to use it:

• Spoon it over tacos or enchiladas
• Use it as a base for green chile chicken
• Add it to scrambled eggs or breakfast burritos
• Mix with sour cream for a zesty dip
• Serve it alongside chips and guac

It’s bright, tangy, and adds the perfect zip to just about anything.

FAQs

Other Recipes You’ll Love

If your garden is still bursting with tomatoes and you’re looking for more ways to preserve the harvest, here are a few more from-scratch favorites you don’t want to miss:

• Homemade Ketchup Using Garden Fresh Tomatoes
  Skip the store-bought stuff and make your own thick, flavorful ketchup from fresh summer tomatoes. It’s tangy, slightly sweet, and perfect for canning.
• Easy Roasted Tomato Soup (Preserving Recipe)
  This cozy roasted tomato soup is full of rich flavor and pantry-friendly ingredients, and yes, it’s safe for water bath canning with a touch of added acidity.
• How to Make Thick Pasta Sauce Using Garden Tomatoes
  This hearty pasta sauce is a go-to in our kitchen. It’s made entirely from scratch and simmered down to perfection, perfect for winter meals straight from the pantry.

If you’re looking for a way to use up all those end-of-season green tomatoes, this green tomato salsa for canning is the perfect solution. It’s tangy, zippy, and safe for water bath canning with just a few simple steps.

Whether you’re a seasoned canner or just getting started, this recipe is a great addition to your homestead pantry, and one you’ll come back to year after year.

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