Canning Green Tomato Salsa Verde

This green tomato salsa verde for canning recipe is the perfect solution for using those green tomatoes that won't have time to ripen before the weather gets cold.

If you grow your own tomatoes, you know the struggle. Every year, as the weather cools, the plants remain full of green tomatoes with no chance of ripening.

I use them all to make pickled green tomatoes, green tomatoes on the Grill, fried green tomatoes, green tomato sauce for pasta, and so on... Amazing recipes! All of them!

What is salsa verde?

Salsa verde or green sauce is a sauce made with herbs or, in the case of the Mexican salsa verde, made with tomatillos.

I make the German version of the salsa verde – grüne Soße – quite often, especially in spring, and I've also had the Italian green sauce occasionally, so I can definitely say that these herbed versions don't have much in common with the Mexican salsa verde. Just the name and the color.

What are tomatillos?

Mexican salsa verde, typically made with tomatillos (or green chilies), is chunkier, tangy, and used differently. Tomatillos, or husk tomatoes, are berries related to gooseberries, which is why gooseberry salsa verde tastes similar to tomatillo salsa verde.

Though also called tomates verdes, tomatillos aren’t the same as the green tomatoes used in this recipe. Since tomatillos are unavailable where I live, I use green tomatoes to create this delightful green tomato salsa verde for canning.

Recipe ingredients

Green tomatoes: I use green tomatoes from the garden to make the salsa verde for canning. Sometimes I am able to buy green tomatoes as well; they are usually sold in Russian or Eastern European supermarkets.

Chilies: I used the regular long red and green chilies I can buy here. If available, use jalapenos or other sorts of chilies.

Lime: Freshly squeezed lime juice is best.

Spices: Preferably Mexican oregano (the Amazon affiliate link opens in a new tab), if available. You will also need ground cumin, ground coriander, black pepper, garlic, and cilantro.

See the recipe card for full information on ingredients and quantities.

Recipe steps

• Prepare: Use disposable gloves when handling the chilies. Remove the seeds and chop them very finely. I used a mini food processor to chop the chilies.
  • Chop the green tomatoes. Finely chop the onions and the garlic cloves. Juice the limes.
  • Chop the cilantro and its stems. I use all the stems; I only cut away some really thick parts from the lower end.

• Simmer the veggies and the spices in a large saucepan for 10 minutes.
• In the meantime, sterilize the jars.
• Blend (or not): You can leave the salsa verde chunky as it is, or you can blend it shortly with an immersion blender. I prefer to blend it shortly so that the salsa is somewhat smoother without turning into a puree. Just a few pulses here and there should be enough.

How to sterilize jars?

• Wash the jars and lids thoroughly with soap and warm water before sterilizing them.
• Preheat the oven to 130°C/ 275°F.
• Place the jars on a baking tray and put them in the oven for 20 minutes.
• In the meantime, boil the lids for a few minutes in a small pot full of water. Drain them in a colander and handle them with care; they are hot.

How to can salsa verde?

• Pour the salsa verde into the prepared jars. It is best if the jars are still warm after sterilizing. Close the jars.
• Place a folded kitchen towel (textile) in a large pan. Put the jars in the pan. Pour hot water into the pan; the jars should be immersed in water. Bring to a boil. Lower the heat and boil gently for 10 minutes.
• Remove from water and let cool on a kitchen towel.

How to use green tomato salsa?

• At the moment, I am steadily eating my way through a large jar of green tomato salsa verde. With bread and cheese, mostly, I just love the combination.
• However, that is the least you can do with salsa verde, if I can say so.
• How about this amazing pork in salsa verde or chicken with salsa verde? Or some salsa verde enchiladas?

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