Are you tired of letting your garden’s green tomatoes go to waste? Learn how to transform those underripe gems into a jar of mouthwatering Salsa Verde. With just a few simple stepsyou can preserve the taste of summer and add a tangy burst of flavor to any dish.
From gathering fresh green tomatoes to mastering water bath canningI’ll guide you through the processensuring that every bite of your homemade Salsa Verde is a savory delight. So get ready to transform ordinary green tomatoes into a versatile condiment that will elevate your favorite dishes. Let’s start creating your own homemade Salsa Verde today!
This recipe comes from the Ball Complete Book of Home Preserving.
Gathering Fresh Green Tomatoes
Before jumping into the process of preparing the ingredients for your homemade Salsa Verdeit’s important to start with the star of the show: fresh green tomatoes. While you can certainly find green tomatoes at your local grocery storethere’s something special about plucking them straight from your garden. That satisfying feeling of harvesting your produce adds an extra layer of joy to the salsa-making process.
If you’re lucky enough to have a bountiful tomato gardentake a walk among the plants and keep an eye out for those vibrantunripe tomatoes. Look for firm and evenly colored onesensuring they haven’t started to turn yellow or ripen. The ideal green tomatoes for Salsa Verde are slightly firmyet still tender enough to be easily diced and cooked down into a deliciously tangy salsa.
If you don’t have a garden of your ownfarmers’ markets are also a great place to find an array of green tomatoes. Chat with the local growersask about their farming practicesand select tomatoes that have been recently harvested for the freshest flavor.
Ingredients for Salsa Verde
Now that you have your green tomatoesyou’ll want to ensure that the rest of your ingredients are equally fresh and flavorful.
- 7 cups (1.75 L) choppedcoredpeeled green tomatoes
- 5 to 10 jalapeno peppersseeded and finely chopped
- 2 cups (500 mL) finely chopped red onions
- 2 cloves garlicfinely chopped
- 1/2 cup (125 mL) lime juice
- 1/2 cup (125 mL) loosely packedfinely chopped cilantro
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) freshly ground black pepper
Grab a handful of fresh cilantro. This herb will bring a burst of freshness and aromatic flavor to your salsa. Give the cilantro a quick rinsethen chop it finelyincluding both the leaves and stems.
To add some heat and complexity to your salsa verdegather 5 to 10 of jalapeno peppers. Depending on your tolerance for spiceyou can adjust the number of jalapenos you use up to 10. Remove the seeds and ribs from the peppers if you prefer a milder salsaor leave them in for a spicier kick. In canning a pepper is a pepperin this recipe you can use a variety of hot or sweet peppers to regulate the heat in this salsajust don’t add more peppers then the recipe calls for.
You’ll need 2 cloves of fresh garlic and 2 cups of red onions to round out the flavors. Peel and finely chop the garlicand finely chop your red onions. These aromatic ingredients will provide a savory base for your salsa verde.
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Supplies Needed for Salsa Verde
This recipe makes about six 8-ounce (250 mL) jars or three pint (500 mL) jars of Salsa Verde. Below is a list of the equipment you need for this recipe.
- Cutting Board
- Knife
- Large Stainless Steel Pot
- Spoon
- Measuring cups
- Measuring spoons
- Liquid Measuring Cups
- Water Bath Canner or Steam Canner
- 8-ounce (250 mL) or pint (500 mL) jars
- Regular or wide-mouth canning lids (depending on what jars you are using)
- Regular or wide-mouth canning rings (depending on what jars you are using)
- 1/2 Pint Canning Ladle
- Jar Lifter
- De-bubbler
- Headspace Measurer
With your salsa verde ingredients preppedit’s time to move on to the next step in preserving its deliciousness for the long haul. The water bath canning or steam canning process are tried-and-true method that will ensure your homemade creation stays fresh and flavorful for months to come.
Water Bath or Steam Canning Process
- Clean jars and lids with warmsoapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Prepare your canner
- Using Water Bath Canner:
- Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint or pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
- Using a Steam Canner:
- Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint or pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- Using Water Bath Canner:
- In a large stainless steel saucepancombine tomatoespeppersonionsgarlicand lime juice. Bring to a boil over medium-high heatstirring constantly.
- Stir in cilantrocuminoreganosaltand black pepper. Reduce the heat and boil gentlystirring frequentlyfor 5 minutes. Remove from heat.
- Once you have hot jars and hot salsa
- Water Bath Canner:
- Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
- Steam Canner:
- Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Water Bath Canner:
- Ladle the hot salsa into the hot jar. Leave 1/2 inch (1 cm) headspace (use your headspace measurer to verify the correct amount). Using your de-bubblermake sure to remove all air bubbles. Adjust headspaceif necessaryby adding additional hot salsa.
- Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
- Repeat until all salsa has been used.
- Processing
- Water Bath Canner:
- Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
- If your water is not boilingstart your processing time when the water is boiling. Process 1/2 pint and pint jars for 20 minutes. Make sure to adjust your time for altitude.
- Set a timerit makes it much easier to make sure you process for the correct time. When your timer goes offturn off the heat and remove the canner lid.
- Leave the jars in the water for 5 minutes.
- Steam Canner:
- Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
- Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
- Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usuallythis will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edgesthis is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
- The processing times for steam canning are the same as for water bath canning. Process 1/2 pint and pint jars for 20 minutes.
- Make sure to adjust your time for altitude.
- Set a timerit makes it much easier to make sure you process for the correct time.
- When your timer goes offturn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
- Carefully remove the lid by tilting it away from you to avoid steam burns.
- Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jarstry not to tilt them to the sideas this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once coolremove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jars from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to canand the date will allow you to use the oldest canned goods first.
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Enjoying Your Homemade Salsa Verde
Once you’ve completed the water bath or steam canning process and sealed your jars of salsa verdeit’s time to sit backrelaxand savor the fruits of your labor. There’s something incredibly satisfying about enjoying a homemade condiment that you prepared from scratch – the vibrant flavorsthe zesty kickand the knowledge that you nurtured each ingredient from garden to jar.
To fully appreciate your homemade salsa verdeit’s essential to pair it with the right dishes. The tangy and slightly spicy flavors of the salsa verde make it a versatile condiment that can elevate a wide range of meals. Whether you’re looking to brighten up a simple plate of scrambled eggsadd zing to your tacosor drizzle it over grilled vegetablesthis green tomato salsa will bring your taste buds to life.
One of the simplest and most delicious ways to enjoy your homemade salsa verde is by using it as a dipping sauce. Its vibrant green color and tangy flavors make it the perfect accompaniment for tortilla chipspita breador even crispy vegetable sticks. The combination of the crunchy texture and the burst of flavor from the salsa verde creates a delightful snack that will leave you coming back for more.
If you’re feeling adventurousyou can incorporate salsa verde into your favorite recipes to take them to the next level. Use it as a marinade for grilled chicken or fishallowing the flavors to infuse and transform the proteins into mouthwatering creations. Oradd a dollop of salsa verde to your sandwiches and wrapsgiving them a burst of freshness and a unique twist.
As you savor the deliciousness of your homemade salsa verdetake a moment to appreciate the satisfaction of transforming green tomatoes into a culinary masterpiece. Every jar represents not only the flavors of summer but also the care and attention you poured into growingharvestingand preserving the ingredients. Sowhether you’re enjoying it at a family gatheringsharing it with friendsor simply indulging in a moment of self-appreciationrelish in the taste of your very own salsa verde.
Additional Salsa Recipes
Salsa is one of my favorite things to preserve for my family. Here are some of my favorite salsa recipes:
Recipe Card
Salsa Verde
Equipment
- Water Bath Canner or Steam Canner
- Steam Canner or Water Bath Canner
- 1/2 Pint Sized Canning Jars or pint sized canning jars
- Pint Size Canning Jars or 1/2 pint sized canning jars
Ingredients
- 7 cups choppedcoredpeeled green tomatoes
- 5 to 10 Jalapeno Peppers
- 2 cups Finely Chopped Red Onion
- 2 cloves Garlic finely chopped
- 1/2 cup Lime Juice
- 1/2 cup Loosely Packed Finely Chopped Cilantro
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp salt
- 1 tsp Freshly Ground Black Pepper
Want to Save this Recipe?
Instructions
- Clean jars and lids with warmsoapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Prepare your cannerUsing Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint or pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.Using a Steam Canner: Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint or pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- In a large stainless steel saucepancombine tomatoespeppersonionsgarlicand lime juice. Bring to a boil over medium-high heatstirring constantly.
- Stir in cilantrocuminoreganosaltand black pepper. Reduce heat and boil gentlystirring frequentlyfor 5 minutes. Remove from heat.
- Once you have hot jars and hot salsaWater Bath Canner:Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.Steam Canner:Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Ladle the hot salsa into the hot jar. Leave 1/2 inch (1 cm) headspace (use your headspace measurer to verify the correct amount). Using your de-bubbler make sure to remove all air bubbles. Adjust headspaceif necessaryby adding additional hot salsa.
- Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
- Repeat until all salsa has been used.
- ProcessingWater Bath Canner:Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint and pint jars for 20 minutes. Make sure to adjust your time for altitude.Set a timerit makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.Leave the jars in the water for 5 minutes.Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usuallythis will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process 1/2 pint and pint jars for 20 minutes.Make sure to adjust your time for altitude. Set a timerit makes it much easier to make sure you process for the correct time.When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once coolremove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Notes
Editorial Process
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Hi Robin,
Do you use fresh or bottled lime juice for your salsa verde? I’m excited about using my large bounty of green tomatoes.
Thank you,
Cindy
Hi Cindy. I use bottled lime juice for this recipe.
Veryvery bland….will NOT make again.