Homemade Salsa Verde with Green Tomatoes | Easy Canning Recipe
This homemade salsa verde is the perfect way to use up green tomatoes from your garden. It’s tangyfreshand easy to can so you can enjoy it all year long.
Recipe Inspiration
As a passionate gardenerthere’s nothing more satisfying than seeing my tomato plants thriveespecially when they keep producing well into fall. By late OctoberI found myself with over 100 green tomatoes still hanging on the vineseven after harvesting more than 500 pounds of ripe red ones. Instead of letting them go to wasteI decided to get creative and turn them into something special. That’s when I came up with this easy homemade green tomato salsa verde recipe!
If you’ve tried my Best Spicy Salsa Recipe for Canningyou’ll notice that this recipe is inspired by itwith a twist using green tomatoes instead of ripe ones. This salsa verde is not only a great way to preserve those end-of-season tomatoesbut it’s also incredibly versatile. You can use it in so many dishes—tacosenchiladasslow-cooked chickenor just dipping with tortilla chips.
Plusthe best part? It’s shelf-stableso you can enjoy those fresh garden flavors all year long. In this postI’ll show you how to make your own batch of salsa verdestep by stepand how to can it for long-term storage. Trust methis tangyslightly spicy salsa will become a pantry staple you’ll reach for time and time again!
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Ingredients for Canned Salsa Verde
- green tomatoes
- jalapeno peppers
- red onions
- garlic cloves
- lime juice
- cilantro
- cumin
- oregano
- salt
- black pepper
💡 Pro Tip: fresh tomatoes have varying pH levelsI’ve followed a tested recipe from the Ball Blue Book Guide to Preservingto ensure proper preservation.
Equipment Needed for Canning Salsa
- glass canning jars
- canning lids and rings
- water bath canner (I use a pressure canner as a water bath canner because I have an induction cooktop)
- essential canning tools (jar lifterfunnelladleetc.)
Prep The Ingredients
Tomatoes
- Wash the tomatoespeppers and cilantro
- Bring a large pot of water to a boil. Blanch tomatoes for 30-60 seconds. Remove and immediately place in cold ice water to stop the heating process
- Remove tomato skinscut tomatoes in half and core. Dice into 1/4″ pieces
- Measure out about 7 cups of chopped tomatoes
Jalapeños
- Wearing rubber glovesremove stems and seeds from jalapeño peppers and dice
Onions
- Peel the skins off of the onions and dice. Measure out 2 cups
Cook The Ingredients
- Combine tomatoespeppersoniongarlic and lime juice in a large saucepan. Bring to a boilstirring constantly
- Stir in the cilantrocuminoreganosalt and pepper
- Bring the mixture to a boil for 3 minutesstirring constantly
- 💡 Pro Tip: Green tomatoes are acidic but not as much as tomatillosso always use bottled lime juice instead of fresh to ensure proper acidity for safe canning. If in doubtcheck the pH level to be below 4.6 for water bath canning.
Fill The Jars
- Prepare the glass canning jars and lids according to best canning practices
- Carefully ladle the hot green tomato salsa verde into hotsterilized canning jarsleaving ½ inch of headspace. Use a bubble remover tool or a small spatula to eliminate any trapped air for a perfect seal
- Clean jar rims and add lid and metal rings
- Place jars on canning rack in water bath cannerjars must be covered by 1″ water
Processing Time
- Place lid on canner and adjust heat to medium-highbring to a rolling boil
- Process half-pint or pint sized jars for 20 minutes
- Turn off heat and remove lid and let jars cool for 5 minutes
- Remove jars from the canner and place on a flat surface. Let cool for 12 hours before moving
Storing and Using Your Canned Salsa
Once the hot jars have cooled to room temperatureremove the rings from the sealed jars and store them in a dark place for the best shelf life. If a jar didn’t seal properlyrefrigerate and enjoy the fresh salsa within a week.
If you’re unsure about how to store your canning rings to keep them in great condition for future usecheck out my blog post on How To Store Metal Canning Rings for some helpful tips!
Printable Recipe Card
I’d love to hear how your green tomato salsa verde turns out! Drop a comment below and let me know what you thinkor tag me on Instagram @gatheredinthekitchen with your salsa creations. If you loved this recipedon’t forget to pin it for later and share it with friends who’ll appreciate this tasty way to preserve those late-season tomatoes. Happy canningand I can’t wait to see what you create!
Canned Green Salsa Verde
Equipment
- glass canning jars
- canning rings and lids
Ingredients
- 7 c green tomatoes (8-9 medium)
- 5-10 Jalapeños
- 2 c red onion, diced
- 2 garlic cloves, minced
- 1/2 c lime juice
- 1/2 c cilantro, chopped
- 2 tsp cumin
- 1 tssp oregano
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
Tomatoes
- Wash tomatoes and jalapeño peppers in cold water
- Bring a large pot of water to a boil. Blanch tomatoes for 30-60 seconds. Remove and immediately place in cold ice water to stop the heating process
- Remove tomato skinscut tomatoes in half and core. Dice into 1/4″ pieces
Jalapeños
- Wearing rubber glovesremove stems and seeds from jalapeño peppers and dice
Onions
- Peel the skins off of the onions and dice. Measure out 2 cups
Cook The Ingredients
- Combine all ingredients in a large saucepan. Bring the mixture to a gentle boil for 3 minutes
Fill The Jars
- Prepare the glass canning jars and lids according to best canning practices
- Fill the jars with the hot salsa leaving 1/2″ headspace and remove the air bubbles
- Clean jar rims and add lid and metal rings
- Place jars on canning rack in water bath cannerjars must be covered by 1″ water
Processing Time
- Place lid on canner and adjust heat to medium-highbring to a rolling boil
- Process pint jars for 20 minutes
- Turn off heat and remove lid and let jars cool for 5 minutes
- Remove jars from the canner and place on a flat surface. Let cool for 12 hours before moving
Storage
- Once the hot jars have cooled to room temperatureremove the rings from the sealed jars and store them in a dark place for the best shelf life. If a jar didn’t seal properlyrefrigerate and enjoy the fresh salsa within a week.
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Stephanie—home cookDIY addictseasonal decor fanaticand proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredientsherding mischievous chickensor tackling another DIYI’m here to share the fun (and chaos).
