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    Home » Food Preservation » Canning » Green Tomato Salsa

    Green Tomato Salsa

    Posted on October 26, 2018 By Beth Neels

    583 shares
    Jump to Recipe Jump to Video Print Recipe
    Green tomato salsa Pinterest image with text overlay.
    Green tomato salsa Pinterest image with text overlay.
    Green tomato salsa Pinterest image with text overlay.

    What do you do with all of the green tomatoes left on the vines in September, October? Why you make this amazingly delicious Green Tomato Salsa! Green Tomato Salsa couldn’t be easier, and it cans and freezes well!

    hand holding tortilla chip, scooping out green tomato salsa

    This is a recipe that has been requested many times, I have just never gotten around to posting it.

    I’ve had so many requests for this Green Tomato Salsa this year, I thought I best not wait! It is a needed recipe!

    I had a bumper crop of green tomatoes when it started getting too cold for them at night.

    Mind you, these are not tomatillos, the fruit related to a gooseberry, that you make Salsa Verde with. These are actual green tomatoes, that if you lived down South could stay on the plant and all of them could turn red!

    basket full of green tomatoes next to basket full of colorful peppers
    Last picking of tomatoes and peppers

    When the nights go below 50°F for a few consecutive nights, it is time to pick all of your green tomatoes.

    Tomatoes like warm nights to ripen, so the chances are, if you left them until the first frost in your area, all of the green tomatoes would rot anyway. That would be a shame, because you wouldn’t be able to use them.

    basket full of red tomatoes next to basket full of green peppers
    First pick of tomatoes and peppers

    See the difference in the two photos above? The first is my last picking of tomatoes and peppers from the garden. The one above is my first picking of tomatoes and peppers for the year! Quite a contrast, eh? Polar opposites, in fact!

    At the beginning of the season the peppers are not mature enough so they are all green. The tomatoes on the other hand are all brightly colored.

    At the end of the season, the peppers are more mature so they have lovely colors but the tomatoes are juvenile so they are all still green.

    You can make many things with green tomatoes. They are great for pasta sauces, green tomato pie, use them in salads, pickle them, ferment them, roast them, and can them.

    What do green tomatoes taste like?

    Green tomatoes taste very similar to red tomatoes but they tend to be more acidic. Depending on the variety, some can be more acidic than others. They have a slight bite on the tip of your tongue.

    Pro Tip: If the acidity of tomatoes gives you heartburn, a good trick is to add a pinch of something that is a little sweet. White sugar, brown sugar, honey and even maple syrup are good options, depending on the recipe you are making.

    What you need

    • green tomatoes- use unripe tomatoes, not tomatillos.
    • onion- any color onion will work.
    • garlic- fresh is best.
    • bell peppers- use a colorful bell pepper (red, orange or yellow) for contrast in the final product.
    • jalapeno peppers- use either green or red jalapeños. Keep in mind the red ones are generally hotter than the green.
    • fresh oregano – can substitute dry but fresh is best.
    • fresh cilantro or parsley – if you don’t like the flavor of cilantro then add flat leafed parsley.
    • cumin
    • salt
    • pepper
    • bottled lime juice – Do not use fresh lime juice if canning. The bottled juice has a guaranteed pH which is important for food safety when canning.

    How to make Green Tomato Salsa

    1. Either chop or process tomatoes in a food processor, to desired consistency. I like a chunkier salsa, so I chopped.
    2. Place tomatoes in large saucepan.
    3. Dice onions, get a few bell peppers, hot peppers and garlic together.
    4. Fine dice the peppers and the garlic.
    5. Add onions, peppers and garlic to the tomatoes in pan.
    6. Next, add fresh oregano, and parsley or cilantro. Then add dried cumin, salt and black pepper. Combine.
    Chopped tomatoes on cutting board. Tomatoes added to pot. Onions chopped on board. Peppers and garlic chopped. Vegetables added to pot. Spices added to pot.

    Bring pot to boil, reduce heat and simmer until cooked down to desired consistency, 30 minutes to 1 hour.

    How to store it

    You can serve this green tomato salsa fresh.

    Place it in freezer containers and freeze small portions. Make sure you label and date packages.

    You can also water bath can this salsa. See details below.

    How to can it

    • Once salsa is cooked down to your liking, heat water bath canning pot. Clean jars in hot soapy water and rinse well. Jars should be hot when hot salsa is added so place jars in the water bath to heat up. (According to new recommendations, there is no need to sterilize the jars because this recipe is processed for 10 minutes or more.)
    • Heat lids with hot water. Leave until ready to use.
    • Fill hot jars with hot salsa, leaving half inch headspace. (the space between the product and the top of the jar.)
    • Wipe rims with damp towel to remove any debris.
    • Apply lids.
    • Screw on bands, fingertip tight. Add jars to canning pot.

    Process pint jars for 20 minutes at a low boil. Remove from heat. Allow jars to sit in the hot water for at least another 5 minutes.

    Remove jars from canning pot and set on the counter for at least 12 hours. Check seals. Lids should not flex up or down when pushed in the center. Store in a cool, dark place for at least a year.

    white ramekin filled with green tomato salsa on white plate surrounded by tortilla chips

    Why should you try this recipe?

    • It’s a great way to prevent food waste and use up all of the tomatoes in your garden.
    • The flavor is so bright.
    • Pairs perfectly with so many of your favorite Mexican foods.
    • Another way to increase your family’s vegetable intake that is easy and delicious.
    • Green tomatoes have many of the same health benefits of red tomatoes.

    How to use green tomato salsa

    • Serve with tortilla chips for an easy snack or appetizer.
    • Use it in Mexican dips like pico de gallo, bean dips, seven layer dips, etc.
    • Use it in Mexican casseroles.
    • Top tacos, enchiladas, tostadas, burritos or dip taquitos in it.

    I hope this helps all of you folks that don’t have a use for all of the green tomatoes that are left at the end of the growing season!

    Stay tuned next year, I have a bunch more ideas for your green tomatoes, but I have none left to use!

    Want your own crop of green tomatoes? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!

    The first section is Planning Your Garden. Second is Preparing the Garden Site.

    The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.

    The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!

    Tools I use

    Contains affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. for full disclosure, see FTC Disclosure, here.

    • canning pot
    • canning tools
    • Pint jars
    • jelly jars

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    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature

    Woman's hand scooping green tomato salsa onto tortilla chip.

    Green Tomato Salsa

    What do you do with all of the green tomatoes left on the vines in September, October? Why you make this amazingly delicious Green Tomato Salsa! Green Tomato Salsa couldn’t be easier, and it cans and freezes well!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 15 votes
    Print Pin Rate
    Course: Appetizer, Condiment
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 128 tablespoons
    Calories: 6.72kcal
    Author: Beth Neels
    Cost: $5

    Ingredients

    • 15 cups chopped green tomatoes, or pulse in food processor 5.5 lbs.
    • 1 medium onion
    • 5 cloves garlic, minced
    • 2 bell peppers, diced
    • 3 jalapenos, minced this makes a medium hot salsa, adjust to taste
    • 2 tbsp ground cumin
    • 1 1/2 tbsp Salt
    • 2 tbsp heaping, fresh oregano, chopped halve if using dried
    • 6 tbsp heaping, fresh parsley or cilantro, chopped halve if using dried
    • 2 tsp Black Pepper
    • 6 tbsp bottled Lime juice

    Instructions

    • Add all ingredients to large pot and combine.
    • Bring to boil. Reduce heat and simmer for 30 minutes to 1 hour, depending on desired consistency.
    • Can be processed in water bath canner. Follow directions in this post to can. Process pints 20 minutes.
    Water Bath Canning Pot
    canning jars- Pint
    canning tool set
    pH meter
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Quantities are not crucial in this recipe, except the lime juice, if canning in a water bath.
     
    Depending on your desired thickness of the salsa, the yield could be more, or less. I cooked mine for about 1 hour.
    Makes approximately 4 pints.
    Follow safe canning practices, if using water bath canning pot.
    pH levels should be below 3.5, for canning.

    Nutrition

    Calories: 6.72kcal | Carbohydrates: 1.49g | Protein: 0.32g | Fat: 0.08g | Saturated Fat: 0.01g | Sodium: 84.92mg | Potassium: 53.76mg | Fiber: 0.35g | Sugar: 0.96g | Vitamin A: 164.15IU | Vitamin C: 7.39mg | Calcium: 5.95mg | Iron: 0.22mg
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    Originally published October 26, 2018 Updated July 26, 2021.

    « How to Cook Venison in Slow Cooker
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    583 shares

    Reader Interactions

    Comments

    1. Catherine Brash

      August 25, 2020 at 5:07 pm

      5 stars
      This is my favourite salsa! Had a glut of green tomatoes last year and was looking for some inspiration. This was by far the best recipe I tried – in fact, I enjoy it so much that I’m hoping not too many of my tomato plants ripen this year!
      Haven’t tried canning yet but froze the salsa in portions and that worked well.
      Thanks from Scotland 🙂

      Reply
      • Beth Neels

        August 25, 2020 at 5:11 pm

        Oh, I’m so glad you liked it! That makes my day! I always wait until the end of the season and then pick every single tomato left on the plants. Thanks so much for letting me know you liked it, Catherine!

        Reply
    2. Shelly

      November 03, 2019 at 2:51 pm

      5 stars
      What a great recipe, thank-you. We had a short summer this year so I had an abundance of green tomatoes and was lookimg for a way to use them up, Very tasty, I can see this being added to my list of canning every year.

      Reply
      • Beth Neels

        November 04, 2019 at 11:59 am

        Thanks Shelly! I’m so glad you enjoyed it! Thanks so much for letting me know!

        Reply
    3. Roxane Russell

      October 31, 2019 at 10:59 am

      I have made two batches of this salsa so far one with fresh lime juice, one with bottled. I prefer the fresh.

      I agree with Ron that salt levels need to be adjusted to taste. The first batch l made l failed to take my own advice until too late. I almost didnt can it, but figured with a little adjustment it could be added into things to mitigate the over saltiness.
      While this batch of salsa is too salty for eating with chips, it turns out it is a fabulous accompaniment to eggs.

      Reply
      • Beth Neels

        November 01, 2019 at 10:33 am

        I consulted my notes on this recipe, and the salt amount was my mistake. I had originally done a double batch and although I halved the rest of the ingredients, I neglected to halve the salt. I adjusted the recipe when Ron brought it to my attention. Thanks for letting me know your experience, as well!

        Reply
        • Roxane Russell

          November 01, 2019 at 1:06 pm

          Thank you for posting! in first batch l cooked, l THOUGHT l had used 3 tablespoons of salt, but when l went to do subsequent batches, the amount was 1.5 tablespoons. Really glad to know my memory isn’t totally awry.

          Reply
          • Beth Neels

            November 03, 2019 at 1:25 pm

            Oh, I am sorry! I’m glad you were able to salvage it! Thanks Roxanne!

            Reply
        • Roxane Russell

          November 01, 2019 at 1:14 pm

          I mitigated the saltiness of my first batch a little bit before canning, adding more green tomatoes and a bit of sugar.

          Reply
          • Beth Neels

            November 03, 2019 at 1:26 pm

            There is usually a fix, isn’t there? Thanks Roxane!

            Reply
    4. Roxane Russell

      October 31, 2019 at 10:40 am

      I am curious about why bottled rather than fresh lime juice was specified in this recipe.

      Reply
      • Beth Neels

        November 01, 2019 at 10:35 am

        Most recipes for canning recommend bottled lime or lemon, because the acidity is consist. Fresh fruit, the consistency will vary. That’s it. If you are refrigerating, it will not make any difference. If you plan on storing on the shelf, you should test the acidity with a pH meter for canning. They are fairly cheap online.

        Reply
    5. Ron

      October 26, 2019 at 6:28 pm

      I found this tasty, but crazy salty. Will make a note to cut the salt in half next year.

      Reply
      • Beth Neels

        October 28, 2019 at 10:30 am

        Thanks so much for letting me know! I really appreciate it! It will not hurt to adjust the salt at all!

        Reply
    6. Shelley

      September 13, 2019 at 9:49 am

      Looks yummy! Does the texture change alot of you freeze the salsa?

      Reply
      • Beth Neels

        September 13, 2019 at 1:08 pm

        The texture does change, but with this particular salsa, it’s not too bad! Thank you Shelley!

        Reply
    7. Deanna M

      August 29, 2019 at 5:19 pm

      How long would this process in a hot water bath?

      Thanks, sounds good!

      Reply
      • Beth Neels

        August 31, 2019 at 12:06 pm

        You would process for 20 minutes. I changed the recipe to add a link to proper canning practices. Thanks for checking out the recipe!

        Reply
        • Lorie

          October 21, 2019 at 6:02 pm

          I’m going to make this tomorrow and can it, did you change the recipe for canning? I couldn’t find anything.

          Reply
          • Lorie

            October 21, 2019 at 6:03 pm

            I know how to can

            Reply
          • Beth Neels

            October 22, 2019 at 11:34 am

            I used this recipe for canning. They can be cold packed, but this is acidic enough to can. Click the link in the recipe for method. Thanks for checking out the recipe! Let me know how it goes!

            Reply
    8. Elaine Benoit

      November 02, 2018 at 2:07 pm

      5 stars
      I love salsa and love that you used up the green tomatoes from your garden! This looks so scrumptious!

      Reply
      • Binky

        November 02, 2018 at 4:12 pm

        Thanks so much, Elaine! Have a great weekend!

        Reply
    9. Nikole Berg

      November 01, 2018 at 5:13 pm

      5 stars
      I’m always looking for a new salsa recipe! Love this idea of using green tomatoes!

      Reply
      • Binky

        November 02, 2018 at 11:29 am

        Thanks Nikole! I’m glad you enjoyed it~

        Reply
    10. Ramona

      November 01, 2018 at 4:02 pm

      5 stars
      Oh my!! This recipe comes at a perfect time. I have quite a few green tomatoes that I need to harvest before the freeze. Simply a gorgeous idea and recipe. Thank you for sharing this Beth! ????

      Reply
      • Binky

        November 02, 2018 at 11:27 am

        Thanks Ramona! I hope you like the salsa!

        Reply
    11. Lesli

      November 01, 2018 at 3:15 pm

      5 stars
      Great twist on the red tomato salsa! I sometimes have a hard time finding green tomatoes, so I use tomatillos instead. Works great! Thanks for the recipe!

      Reply
      • Binky

        November 02, 2018 at 11:28 am

        Well, most people use tomatillos. I do too, but this recipe is specifically for those folks with lots of leftover green tomatoes in their gardens! Thanks Lesli!

        Reply
        • Treanne

          September 20, 2021 at 11:08 am

          Is it necessary to peel the tomatoes for this salsa if it’s going to be canned?

          Reply
          • Beth Neels

            September 21, 2021 at 11:28 am

            It’s not imperative for safety reasons, but if you leave the peels on, you may get some weird chunks of the skin.

            Reply
    12. Amanda

      October 31, 2018 at 9:13 pm

      5 stars
      Love green tomato salsa! I especially like how easy your recipe looks!!

      Reply
      • Binky

        November 01, 2018 at 10:21 am

        It is very easy! It is not tomatillo salsa, though. As in salsa verde. I love that too, but the green tomato salsa has a slightly different flavor! Thanks fo your comment, Amanda!

        Reply
    13. CAROLINE

      October 30, 2018 at 10:54 pm

      5 stars
      Wow, that’s quite the haul of tomatoes! This sounds like a great way to use up those green tomatoes in a tasty way and I can see lots of uses for iT.

      Reply
      • Binky

        October 31, 2018 at 10:14 am

        Yes, that’s true, it doesn’t last long at my house! Thank you Caroline!

        Reply
    14. Alina | Cooking Journey Blog

      October 30, 2018 at 5:45 pm

      5 stars
      I love your baskets with tomatoes and peppers! So many things to do, but this salsa is a great choice.

      Reply
      • Binky

        October 30, 2018 at 5:46 pm

        Yes, they were fun to take! We love salsa, so it was kind of easy math! Thanks Alina!

        Reply
    15. Kristina

      October 30, 2018 at 5:19 pm

      5 stars
      We love salsa at our house! I have to make this very soon! Great for our football gatherings too!

      Reply
      • Binky

        October 30, 2018 at 5:21 pm

        Yes, it’s perfect for game day! Thank you Kristina!

        Reply
    16. Ben Myhre

      October 30, 2018 at 4:37 pm

      5 stars
      Our tomato season has come and gone here in North Dakota, but I definitely have experimented with green tomatoes. This looks like a fun recipe to try and am going to save it for next year!

      Reply
      • Binky

        October 30, 2018 at 5:20 pm

        It is very good! We just had to pick ours last week, so we are luckier than you! Thanks Ben!

        Reply
    17. Ellen

      October 30, 2018 at 4:14 pm

      This is such a great idea! Perfect for game day or tailgating too.

      Reply
      • Binky

        October 30, 2018 at 4:24 pm

        Yes, great for an appetizer for a large group! Thanks, Ellen!

        Reply
    18. Suzy

      October 30, 2018 at 4:07 pm

      I can eat this salsa all day long!

      Reply
      • Binky

        October 30, 2018 at 4:23 pm

        Agreed! I could pretty much live on it, as well! Thanks Suzy!

        Reply
    19. Jan

      October 28, 2018 at 11:57 am

      5 stars
      I’ve been looking for some good recipes for my leftover green tomatoes! I’m definitely giving this a try!

      Reply
      • Binky

        October 28, 2018 at 11:58 am

        We love this salsa! Adjust the heat level to the liking of your family!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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