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 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!
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.
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
- Either chop or process tomatoes in a food processor, to desired consistency. I like a chunkier salsa, so I chopped.
- 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.
- Next, add fresh oregano, and parsley or cilantro. Then add dried cumin, salt and black pepper. Combine.
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.
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!
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Green Tomato Salsa
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.
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Notes
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
Originally published October 26, 2018 Updated July 26, 2021.
Catherine Brash
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 🙂
Beth Neels
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!
Shelly
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.
Beth Neels
Thanks Shelly! I’m so glad you enjoyed it! Thanks so much for letting me know!
Roxane Russell
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.
Beth Neels
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!
Roxane Russell
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.
Beth Neels
Oh, I am sorry! I’m glad you were able to salvage it! Thanks Roxanne!
Roxane Russell
I mitigated the saltiness of my first batch a little bit before canning, adding more green tomatoes and a bit of sugar.
Beth Neels
There is usually a fix, isn’t there? Thanks Roxane!
Roxane Russell
I am curious about why bottled rather than fresh lime juice was specified in this recipe.
Beth Neels
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.
Ron
I found this tasty, but crazy salty. Will make a note to cut the salt in half next year.
Beth Neels
Thanks so much for letting me know! I really appreciate it! It will not hurt to adjust the salt at all!
Shelley
Looks yummy! Does the texture change alot of you freeze the salsa?
Beth Neels
The texture does change, but with this particular salsa, it’s not too bad! Thank you Shelley!
Deanna M
How long would this process in a hot water bath?
Thanks, sounds good!
Beth Neels
You would process for 20 minutes. I changed the recipe to add a link to proper canning practices. Thanks for checking out the recipe!
Lorie
I’m going to make this tomorrow and can it, did you change the recipe for canning? I couldn’t find anything.
Lorie
I know how to can
Beth Neels
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!
Elaine Benoit
I love salsa and love that you used up the green tomatoes from your garden! This looks so scrumptious!
Binky
Thanks so much, Elaine! Have a great weekend!
Nikole Berg
I’m always looking for a new salsa recipe! Love this idea of using green tomatoes!
Binky
Thanks Nikole! I’m glad you enjoyed it~
Ramona
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! ????
Binky
Thanks Ramona! I hope you like the salsa!
Lesli
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!
Binky
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!
Treanne
Is it necessary to peel the tomatoes for this salsa if it’s going to be canned?
Beth Neels
It’s not imperative for safety reasons, but if you leave the peels on, you may get some weird chunks of the skin.
Amanda
Love green tomato salsa! I especially like how easy your recipe looks!!
Binky
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!
CAROLINE
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.
Binky
Yes, that’s true, it doesn’t last long at my house! Thank you Caroline!
Alina | Cooking Journey Blog
I love your baskets with tomatoes and peppers! So many things to do, but this salsa is a great choice.
Binky
Yes, they were fun to take! We love salsa, so it was kind of easy math! Thanks Alina!
Kristina
We love salsa at our house! I have to make this very soon! Great for our football gatherings too!
Binky
Yes, it’s perfect for game day! Thank you Kristina!
Ben Myhre
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!
Binky
It is very good! We just had to pick ours last week, so we are luckier than you! Thanks Ben!
Ellen
This is such a great idea! Perfect for game day or tailgating too.
Binky
Yes, great for an appetizer for a large group! Thanks, Ellen!
Suzy
I can eat this salsa all day long!
Binky
Agreed! I could pretty much live on it, as well! Thanks Suzy!
Jan
I’ve been looking for some good recipes for my leftover green tomatoes! I’m definitely giving this a try!
Binky
We love this salsa! Adjust the heat level to the liking of your family!