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green tomato salsa verde in a small jar with a spoon in it.
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5 from 6 votes

Canning Green Tomato Salsa Verde

Spicy green tomato salsa verde for canning or serving fresh. A fantastic way to use up green tomatoes that just won’t ripen.
Prep Time30 minutes
Cook Time10 minutes
Additional Time15 minutes
Total Time55 minutes
Course: Preserves and Canning Recipes
Cuisine: Mexican
Diet: Vegan
Servings: 4 -5 jars
Calories: 129kcal
Author: Adina

Ingredients

  • 4-5 red and green chilies Note
  • 2 lbs green tomatoes chopped, about 5 cups/ 1 kg
  • 2 onions about 150 g/ 5.3 oz
  • 3 garlic cloves
  • handful cilantro stems included
  • 3 limes
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ¾ teaspoon fine sea salt more or less to taste
  • 1 teaspoon ground black pepper

Instructions

Make green tomato salsa:

  • Chop chilies: Remove the seeds from the chilies and chop them very finely. It is preferable to use disposable gloves when you do that. The chilies can be chopped in a small food processor as well.
    4-5 red and green chilies
  • Chop the green tomatoes and finely chop the onions and the garlic cloves. Juice the limes. Chop the cilantro and its stems.
    2 lbs green tomatoes/ 1 kg + 2 onions + 3 garlic cloves + handful cilantro + 3 limes
  • Simmer salsa: Place the chilies, green tomatoes, onions, garlic, lime juice, cilantro, cumin, coriander, salt, and pepper in a large saucepan. Bring to a boil, lower the heat, and simmer for 10 minutes.
    1 ½ teaspoons ground cumin + 1 teaspoon ground coriander + 1 teaspoon dried oregano + ¾ teaspoon fine sea salt + 1 teaspoon ground black pepper
  • In the meantime, sterilize the jars. See the blog post for more instructions on sterilizing jars.
  • Blend salsa: You can leave the salsa verde chunky as it is or you can blend it shortly with an immersion blender; a few pulses should be enough.
  • Transfer to jars: Pour the salsa verde into the jars. Close the jars.

Canning green tomato salsa:

  • Can green tomato salsa in a canner according to the canner's instructions.
  • Can without a canner: Alternatively, can the salsa in a pot. Place a folded kitchen towel (textile) in a large pot. Put the jars in the pot. Pour hot water into the pan to immerse the jars. Bring to a boil. Lower the heat and boil gently for 10 minutes. Remove from water and let cool on a kitchen towel.

Notes

If using spicier chilies, adjust the quantity accordingly. Use disposable gloves when handling the chilies.

Nutrition

Serving: 1jar | Calories: 129kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 444mg | Fiber: 7g | Sugar: 16g