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–+ servings
Green Salsa Verde in six glass canning jars on the counter.

Green Tomato Salsa Verde

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Prep Time 1 hour
Cook Time 10 minutes
Canning time 20 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 7 pints
Calories 116 kcal

Equipment

  • Large pot
  • water bath canner
  • ladle
  • canning utensils
  • 7 pint jars

Ingredients
  

  • 12 c chopped, cored, peeled, seeded green tomatoes
  • ½ c seeded, diced jalapenos, habaneros, or hot pepper of your choice
  • 2 c diced peppers (2 large peppers: 1 red and 1 yellow)
  • 2 large yellow onions (may use red if you prefer)
  • 2 tbsp garlic (5 cloves crushed and minced)
  • ½ c Fresh diced cilantro
  • ½ c lime juice
  • ¼ c white wine vinegar
  • 2 ½ tsp ground cumin
  • 1 tsp dried oregano
  • 2 ½ tsp salt
  • 1 ½ tsp ground black pepper
  • 7 tbsp lemon juice

Instructions
 

  • Blanch, core, peel, remove seeds from the tomatoes and then chop them or put them through a food processor based on whether you like your salsa chunky or smooth
  • Prepare the water bath and tools needed before continuing. place 7-pint jars in your water bath canner making sure the water is a couple of inches over the top of the jars. Heat the water to a simmer. Set your lid magnet, jar lifter, and canning funnel aside. Wash the canning lids and rings.
  • In a large pot combine tomatoes, peppers, onion, garlic, lime juice and white vinegar. Bring to a boil
  • Stir in cilantro, cumin, oregano, salt, and pepper while you reduce the heat and simmer for 5 minutes.
  • Use the jar lift, pour the water out of one jar in the water bath and place it on a towel or cutting board near the salsa pot. Place the canning funnel in the jar and ladle in salsa leaving 1/2 inch of headspace.
  • Remove any air bubbles and add 1 T. lemon juice to the top of the salsa. Remove the funnel, wipe the rim of the jar, center the lid on the jar, screw on the ring and place it back in the water bath. Continue for all the jars.
  • Turn the water bath up to boiling, again insuring water is over the tops of the jars, put the lid on and boil for 20 minutes.
  • Turn the heat off and remove the lid. Wait 5 minutes and then remove the jars and cool, undistrurbed, for 12-24 hours on a towel or wooden cutting board.
  • Check the lids for seal after cooling. They shouldn't flex when pressed. If they have a good seal, label them with the name and date. Hope you enjoy!!

Notes

  1. Blanching takes longer with green tomatoes than it does with ripe ones. Cut an X on the top of the tomatoes and put them in the boiling water until you see the skin start to peel off. Place immediately in ice-cold water then you can peel, core, remove the seeds and rough cut them. 
  2. I prefer my salsa smooth so I run them through a food processor but if you like yours chunky you can just chop them now. 
  3.  When adding hot pepper the sky and your taste buds are the limit. I don't like hot salsa so this recipe is mild. 
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1servingCalories: 116kcalCarbohydrates: 26gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 877mgPotassium: 859mgFiber: 6gSugar: 16gVitamin A: 2312IUVitamin C: 129mgCalcium: 77mgIron: 3mg
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