It might surprise youbut one of our most requested salsas over the years has nothing to do with red tomatoes or tomatillos. It is this zesty green tomato salsa that I started making one fallyears agowhen I had an abundance of unripe tomatoes left on the vine before the first frost.
Now it is a staple in our pantry and on our table. I always try to can 15 to 20 pints because we go through it quicklybetween taco nightspotlucksand gifting jars to friends and neighbors. It has a little tanga little smokinessand just enough spice. The best part is that you do not even need to peel the tomatoes. If you’re also preserving red tomatoes this seasoncheck out my Canning Tomato Soup With Fresh Tomatoes Recipe for another pantry staple.
Gina’s Recipe for Green Tomato Salsa
You will love how this salsa blends the boldtangy flavor of green tomatoes with just the right amount of warmth from Mexican spices Mexican spices. It is a crowd-pleaser for any gathering. It is incredibly beginner-friendlyso anyone can make it with confidenceeven if you are new to canning. I love how simple it is once everything is chopped. Just simmer and stir. It is perfect for batch cooking or prepping while dinner is already on the stove.
It is also budget-friendlyusing green tomatoes that might otherwise go to waste. To make things even easieryou do not need to peel a single tomato. Just dice and go. Plusyou can customize the heat level with your favorite pepperswhether you like it mildmediumor bring on the heat. If you love preserving summer producedon’t miss my Cherry Tomato Salsa Recipe For Canning. It’s another vibrant way to use up your harvest.
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe
- Use bottled lime juice instead of fresh for safe canning. The acidity is consistent and USDA-approved.
- No peeling required for green tomatoes. Just washcoreand chop.
- Pre-measure your spices and chop everything first. This makes the cooking process smoother and more enjoyable.
Common Mistakes to Avoid
- Do not skip the simmer time. That full 45 minutes helps the flavors develop and thickens the salsa.
- Do not use fresh lime juice for canning. The acidity can vary and may affect safety.
- Do not forget to adjust for elevation when you are water bath canning. The timing chart is important. If you’re new to preservinghere’s a helpful guide on Water Bath Canning to walk you through the process.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurementsbe sure to check the recipe card at the bottom of this post.
- Green tomatoes: Use any firmunripe tomatoes you have on hand. Romas and beefsteak work great. If you’re looking for another simple way to preserve those garden-fresh tomatoesbe sure to try Canning Whole Tomatoes. A must for any stocked pantry.
- Banana peppers: Mild and sweet. You can also use poblano or Anaheim for a hot variety.
- Jalapeño peppers: Add a kick. Adjust to your preferred spice level.
- Onions: White or yellow both work well. Dice evenly for best texture.
- Garlic: Use fresh clovesfinely minced. Avoid pre-minced garlic in jars.
- Cilantro: Use only fresh cilantro. Chop finely and remove tough stems.
- Vinegar (5% acidity): Helps preserve the salsa safely.
- Bottled lime juice: Do not use fresh lime juice when canning.
- Cuminoreganoand salt: Key to bringing out that classic salsa flavor.
Yesthis recipe freezes well. Just skip the canning process and let the salsa cool completely before freezing.
You canbut tomatillos have a different flavor and water content. Adjust cooking time as needed.
No peeling is required. Just washcoreand chop them.
Recipe For Green Tomato Salsa
Prepare the Canner
Fill your boiling water bath canner halfway with hot water and place it on the stove. Heat the water to 180 degrees during the last 20 minutes of cooking the salsa. Keep a kettle of hot water ready in case you need to add more to cover the jars later.
Make the Salsa
Chop the onionpeppersand garlicthen toss them into your stock pot. The beauty of this salsa recipe is that you do not need to peel your tomatoes; just core them and chop them into even-sized pieces.
Cooking The Salsa
In a large stockpotcombine diced green tomatoesbanana peppersjalapeñosonionsgarliccilantrovinegarlime juiceand seasonings. Bring the mixture to a boil over medium-high heatstirring frequently. Once it boilscover and reduce the heatand let it simmer for 45 minutes. Stir often so it does not stick.
Blend Salsa
Use an immersion blender to puree the salsa. For a chunkier versionreduce the blending time or skip this step entirely.
Water Bath Can the Salsa
Ladle the hot salsa into cleanhot pint jarsleaving one-half inch of headspace. Remove air bubbles using a non-metallic utensil. Wipe the jar rims with a damp clothapply the lidsand screw on the bands until just finger-tight. Place the jars in the canner and ensure they are fully submerged.
Process the Jars
Bring the water back to a full boilthen start your timer. Process pint jars for 15 minutes if you live at or below 1,000 feet elevation. For higher elevationscheck the chart below. After processingturn off the heat and let the jars sit in the canner for five minutes.
Using a jar lifterremove the jars without tilting. Let them cool undisturbed for 24 hours. Then check the sealsremove the bandslabeland store.
| Recommended process time for Green Tomato Salsa in a boiling-water canner. | ||||
| Process Time at Elevations of | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Half-pint or Pint Jars | 15 min | 20 | 25 |
VariationsSubstitutionsand Recipe Tips
Flavor Enhancements: Add smoked paprika or char the tomatoes before simmering for deeper flavor.
Add-In Options: Stir in chipotle powder for extra variety.
Simple Substitutions: Swap banana peppers with poblano for a smoky flavor. No fresh cilantro? Use fresh parsley or omit.
Tips for Recipe Success: Simmer fully for best consistency. Always use bottled lime juice. Stir frequently while cooking.
Storage and Reheating Instructions
- Store sealed jars in a cooldark pantry for up to one year.
- Once openedrefrigerate and use within one week.
- You can also freeze the salsa in airtight containers for up to three months. Thaw in the fridge before using.
Canning With a Purpose: Green Tomato Salsa for Sharing
This boldtangy green tomato salsa is more than a tasty staple; it’s a ministry-in-a-jar. When you preserve now with others in mindyou’re preparing to meet future needs with love. Whether someone’s welcoming a new babywalking through griefor recovering from illnessa simple jar of homemade salsa says“You’re not alone.”
Make extra on purpose. Canning now means your pantry becomes a place of provision for others later. Pair this salsa with chipsenchiladasor a taco kit and deliver it with a note of encouragement. Your harvest today becomes hope tomorrow.
Hospitality in Action
This weektake inventory of your pantry with others in mind. Set a goal to can 5–10 extra jars of salsa (or another favorite) specifically for ministry giving. Label them with love and keep them visible as a reminder that your hospitality is always on call.
Green Tomato Salsa for Canning
Ingredients
- 8 cups green tomatoescored and diced
- 2 cups banana peppersseeds removed and chopped (see pepper variations below)
- 1 cup onionschopped
- 2 tablespoon jalapeño peppersfinely chopped (optionaladd more for spice)
- 6 cloves garlicfinely chopped
- ½ cup cilantrochopped (remove large stems)
- 1 cup vinegar5% acidity
- ½ cup bottled lime juicedo not use fresh
- 2 teaspoon ground cumin
- 1 teaspoon oregano leaves
- 1½ teaspoon salt
Instructions
Prepare the Canner
- Fill your boiling water bath canner halfway with hot water and place it on the stove.
- Heat the water to 180°F during the last 20 minutes of cooking the salsa.
- Keep a kettle of hot water ready in case you need to add more to cover the jars later.
Make the Salsa
- Prep the vegetables:
- No need to peel the green tomatoes—just washcoreand dice them.8 cups green tomatoes
- Chop the onionsbanana peppersand jalapeños.2 cups banana peppers1 cup onions2 tablespoon jalapeño peppers
- Cook the salsa:
- In a large stockpotcombine the diced veggiesvinegarlime juicegarlicand seasonings.6 cloves garlic½ cup cilantro1 cup vinegar½ cup bottled lime juice2 teaspoon ground cumin1 teaspoon oregano leaves1½ teaspoon salt
- Bring the mixture to a boil over medium-high heatstirring frequently.
- Reduce the heat and let it simmer for 45 minutesstirring often. Lower the heat if it sticks.
- Blend (optional)
- Use an immersion blender for a smooth salsa. For a chunkier salsablend less or skip this step.
Waterbath Can the Salsa
- If the canner water isn’t boilingturn up the heat until it reaches a full boil.
- Ladle hot salsa into cleanhot pint jarsleaving ½ inch of headspace.
- Remove air bubbles by running a non-metal utensil around the inside of the jars.
- Wipe jar rims with a damp paper towel and secure two-piece lids (finger-tight).
- Place jars in the cannerensuring they are fully submerged (add boiling water if needed).
Process the Jars
- Bring water back to a full boil before starting the timer. See notes for processing time.
- When doneturn off the heat and let jars sit in the canner for 5 minutes before removing.
- Carefully remove jars with a jar lifter (don’t tilt them) and set them on a towel to cool for 24 hours.
Check & Store
- After 24 hourscheck seals by pressing the center of each lid (it shouldn’t pop back).If a jar didn’t sealstore it in the fridge and use it first.
- Remove ring bandswipe jars cleanand label them with item name and date.
- Store in a cooldark place for up to 1 year.
Gina’s Notes and Tips
- If you like mild salsause banana pepperspoblanoor Anaheim.
- For spicy salsause jalapeño peppers or cayenne peppers.
- If you are bravemake your salsa verde hotadding a few habanero peppers with your mild peppers.
| Recommended process time for Green Tomato Salsa in a boiling-water canner. | ||||
| Process Time at Elevations of | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Half-pint or Pint Jars | 15 min | 20 | 25 |
Can these be water bath canned?
BrianYou have me thinking with your question about water bath canning this recipe. I have always used my pressure cannerbut after careful researchI believe a water bath canner would work fine. I always refer to the National Center for Home Food Preservation. They suggest salsa to be hot packed in pint jars and processed for 15 minutes. I am going to try and update this green tomatoes salsa post to using a water bath canner. I think more people are comfortable with a water bath canner than a big pressure cooker. Be sure and visit my How To Water Bath Can for tips.
Can you please tell me how long canned salsa will last with this recipe AFTER opening it?
Elizabethyou asked a great questionthank you. I have added it to the post for others to read too. According to the University of Minnesota’s Extension Officeit is advisable to refrigerate home-canned salsa once it is opened and consume it within one week. Store bought salsa has preservatives added so it can keep longer in a refrigeratorup to 3 weeks. Home canned salsa does not have preservativeshence the shorter
Alternativelyfor longer storageyou can freeze it for up to one year.
To defrost frozen salsaremove the container from the freezer and place it in the refrigerator overnight. Alternativelyyou can thaw it more quickly by transferring the salsa to a microwave-safe dish and using the defrost setting in short incrementsstirring occasionally to ensure even thawing.
Haven’t made any yet,but I intend to soon
HoweverI am confused by the directions“cut tomatoes into 3″cubes”. Most of my tomatoes are about 2.5″ in diameter. How do I cut them into 3″ cubes?
Just cut them in half.This is to help break the tomatoes down easily while cooking. The green tomatoes are hard and take longer to soften.
I question the direction to prepare green tomatoes in three inch cubes. I don’t think I have ever seen a tomatored or greenbig enough to get a three inch cube out of!
Alsothe sentence “If you prefer a chunkier salsa lessonyour processing time” should read“If you prefer a chunkier salsalessen your processing time.” SorryI am an incurable proofreader.
Thank you for the recipe.
Well LyndaI wish I could hire you to proofread all my posts. My brain thinks my hands are writing what it’s saying. :) I do appreciate your corrections. Howeverin the day of AI generated content becoming predominanteven in the recipe websites spaceit does point out to Google and my readers that I am a human talking to you instead of machine generated content. AI contenttext and imagesare becoming the norm and people don’t even realize that entire recipe websites are written by computers. (off my soapbox now) I went into the post and tweaked the recipe to make it easier to follow. I have been canning for so many years that I forget the little details are helpful if someone is new to home canning.
HelloThe directions say to add all vegetables and simmer but it says nothing about adding the vinegarlime juice or spices. I’m assuming that you’re supposed to add everything and then cook it down am I correct?
Ireneyou are so right! Thank you for pointing this out to me. I went in and updated the recipe card. Noweach group of ingredients is under the steps. To make it easyI suggest reprinting the recipe card. Againthank you for pointing this outI appreciate my readers help. One thing to note: keep an eye on the salsa while it’s cooking. I was cooking a big batch on a fish cooker burner outside once and forgot to stir it every so oftenwhich burnt the whole thing. I was so sad.
Hi Ginamade this today and now curious how you are able to get 8 pints out of this batch. I got only 3. Sowas this meant for 6-8 half pints? Since we grow a market garden I have a wide selection of peppers and tomatoes. Will doubling this recipe work?
Hi MattI rechecked the recipe. The total starting volume is about 12.5 cups of ingredients. After simmering and reducing for 45 minutesyou’ll end up with about 8.5-9.5 cups of cooked salsawhich should fill around 5 pint jars. The yield can vary slightly depending on how much moisture evaporates during cooking. Green tomatoes seem to have more moisture than ripened ones usually so there is more evaporation compared to red ripe tomatoes. I will adjust the recipe card to yield 5 pints. Thanks for your helpI appreciate my readers sharing how their recipe turned out and issues they had.
I doubled this recipeor so I thought.
had about 15 cups diced green tomatoused 5 jalapeños3 gypsy peppers
2 cups onion. and almost doubled vinegar and lemon juice.
come to find out measured ingredients are after everything is cooked down amd combined. I wound up with 6 pints of very acidic salsa with a ph of about 3.1.
I suppose I should have started with the original amount of vinegar and lemon juice and checked the pH after cooking and added accordingly.
OtisI tripled it one year and put it out on the fish cooker burner to simmer. Bad ideaI scorched the whole pot. I was so upsetbut I learned my lesson. It works better in batches on the stove. (our chickens enjoyed the scorched salsa surprisingly so not all was lost. AlsoI have found some green tomato varieties to be more acidic than others. Unripe tomatoes generally are more acidic than ripe ones—but how much more depends wildly on the stage of maturity. One study even pinned an unripe tomatoes’ pH at around 3 (on a pH striplikely rough estimate) vs. a ripe tomato at about 4. If in questionI would suggest pressure canning to be safe.
I am just making this recipe right now. It has simmered for about 35 minutes and I just tasted it…wonderful flavour! I used orange sweet peppers and pickled serrano peppers from last year. I like it hot and this fits the bill. It is quite tangy with the vinegar and lime juicebut I am sure this will mellow as it sits. What a great recipe to use up green tomatoes! Thank you.
KarlaI’m so glad you enjoyed it. I started making this when we had an early hard frost years ago.
Can you use pickled banana peppers?
Good morning HildaYesyou can use pickled banana peppersbut keep in mind a few things. Since they’re already preserved in vinegar and saltthe flavor of your salsa will turn out more tangy and salty than if you used fresh peppers. I recommend draining them first and then chopping them just like you would the fresh peppers in the recipe. Be sure to still add the full amounts of vinegar and bottled lime juice listed here for safe canning. That wayyour jars will seal properly and stay shelf-stable.
Thank you for the answer to my previous questionone more questionam I correct that you don’t use any sugar in the recipe?
I love not having to peel thr tomatoes. If one does prefer to remove the peelI read that the easiest way to get the skins off is to roast the tomatoes til the skins wrinkle. I have so many greensI’d like to try both. I wanted to get your thoughts on this though. Do you think roasting/peeling is a good ideaor could it compromise taste or safety? I read that it adds a toasty flavor which is why I’m interested in making it both ways for variety. I appreciate your advice!
Suethe green tomatoes do not need peelingthe skin is a different texture and cooks down like the meat of the tomato. Howeverif you are canning red tomatoesit’s a good idea to remove skins. It’s not a safty thing but texturesaves you from finding little pieces of skin in your recipes when using the canned tomatoes. Here is my post for oven baking to remove the skins. The Easiest Method For Peeling Tomatoes for Canning I have found no difference in taste vs hot water boil/ice plunge for removing skins.