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!
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 did have 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!
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 not ripen anyway, and that would be a shame! This is my last pick of tomatoes and peppers for this year!
For comparison, here is my first pick of tomatoes and peppers for the year! Quite a contrast, eh? Polar opposites, in fact!
How to make Green Tomato Salsa
- Either chop or process tomatoes in a food processor, to desired consistency.
- Place tomatoes in large saucepan.
- Dice onions, get a few bell peppers, hot peppers and garlic together.
- Fine dice the peppers and the garlic.
- Add onions, peppers and garlic to the tomatoes in pan.
- Add fresh oregano, and parsley or cilantro. Add dried cumin, salt and black pepper. Combine.
I like a chunkier salsa, so I chopped.
Bring pot to boil, reduce heat and simmer until cooked down to desired consistency, 30 minutes to 1 hour.
I hope this helps all of those 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! Don’t forget to sign up for the mailing list so that you don’t miss any new recipes!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden.
Enjoy! And have fun cooking!
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.
Green Tomato Salsa
- 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
- 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.
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.