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.
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Processing Time: 15 minutes minutes
Total Time: 45 minutes minutes
Yield: 3 pints
Equipment
- Food processor
- Jar lifter, debubbler, funnel
- Measuring cups and spoons
- Jars
- Lids and rings
Ingredients
- 3 pounds green tomatoes (chopped)
- 2-3 jalapenos (more if you like it spicy)
- 1 large purple onion (diced)
- 2 cloves garlic (minced)
- ½ cup bottled lime juice
- 1 teaspoon salt (can use pickling salt)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
Instructions
- 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.
- 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.
- Prepare jars and canner.While the salsa simmers, sterilize your jars and lids. Fill your water bath canner and bring it to a simmer.
- 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.
- 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.
- 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.
Lewis Acres Homestead