Montana Homesteader

modern day homesteading in Montana

  • Home
  • About
    • Contact
  • Shop
  • Bees
  • Chickens
  • DIY
  • Foraging
  • Garden
  • Preserving
  • Recipes

Green Tomato Salsa Verde Recipe

September 23, 2014 by Montana Homesteader 38 Comments



This post my contain affiliate links. Thank you for your support! 

Salsa verde is my all time favorite type of salsa. I’m actually snacking on some of this homemade deliciousness as I’m writing this post! In the past I’ve made homemade tomatillo salsa verde from our homegrown tomatillos. This year we ended up using all our tomatillos and some green tomatoes to make homemade enchilada sauce (recipe coming soon!).

Since we harvested a couple hundred pounds of green tomatoes last week, we cooked up a huge batch of green tomato salsa verde. We now have 48 pint jars of green tomato salsa verde canned and sitting in the pantry to snack on all winter long!

How to make and can green tomato salsa verde Montana Homesteader

Salsa verde can be made with just tomatillos, just green tomatoes or a mixture of both. They are in the same plant family, have a similar consistency and similar taste. We used about 1/4 of our green tomatoes to make a whopper batch of salsa verde and still have well over 100 pounds of tomatoes sitting in the mud room slowly ripening (if you missed it, here’s our post with five tips to ripen green tomatoes). 

This spring when planting seeds for our garden, I knew we would be making and canning homemade salsa in the fall. I made sure we planted and grew as many of the ingredients as we could: onions, tomatoes, garlic and cilantro.  Unfortunately we can’t grow limes in our cold climate so we had to buy those at the store!  Knowing we grew the majority of the ingredients in our green tomato salsa verde makes it all the more tasty!

How to make Green Tomato Salsa Verde

The recipe we used is similar to the one on the Ball Canning website since it has been tested for canning safety.  The recipe makes about three pint jars but it can be easily multiplied based on how many green tomatoes you have. We made seven batches of this salsa, which produced 48 pints of canned salsa.

You can keep the salsa in the refrigerator for about a week (if it lasts that long) or you can freeze it or can it. In the past when I’ve made a small batch, I just froze it in small containers since I didn’t want to get out all my canning supplies for just a few small jars. This year we made such a huge batch that we canned it. 

 

Green Tomato Salsa Verde
2014-09-19 03:29:28
Save Recipe
Print
Ingredients
  1. 7 cups cored green tomatoes
  2. 2 cups chopped onion
  3. 3 cloves garlic
  4. 1/2 cup cilantro
  5. 1/2 cup lime juice
  6. 1 tsp unrefined salt
  7. 1-2 Jalepeno peppers seeded (more if you like more spice!)
  8. unrefined sugar (optional)
Instructions
  1. 1. After coring the green tomatoes, chop them into chunks.
  2. 2. Place the green tomatoes into a food processor and pulse until chopped fine. Pour the green tomatoes into a large soup pot.
  3. 3. Place the onion, garlic, and jalapeno peppers in the food processor. Pulse until chopped fine. Pour into the soup pot with the green tomatoes.
  4. 4. Pour the lime juice into the soup pot and stir. Heat to boiling and then simmer for 5-10 minutes. When making a big batch, you may need to simmer it longer to make sure everything is heated through.
  5. 5. Place the cilantro in the food processor and pulse until chopped fine. Stir into the salsa mixture in the soup pot.
  6. 6. Mix in salt to taste.
  7. 7. If the salsa is too bitter and tart for your taste, add a little sugar to sweeten it up.
Notes
  1. Refrigerate for up to one week. This also freezes well and canned in a water bath canner.
By Montana Homesteader
Montana Homesteader http://montanahomesteader.com/

 

 Canning Green Tomato Salsa Verde

The Ball Canning recipe for Green Tomato Salsa Verde does not mention a need to add more lime juice to each batch. Because we made such a huge batch of this salsa, we wanted to make sure there was enough acidity consistently in each jar to ensure it was shelf stable after canning.  The standard I’ve read for adding lemon or lime juice to jars before canning is 1 TBS juice for a pint jar and 2 TBS juice for a quart jar. We added 1 TBS lime juice to each pint jar of salsa before putting on the lid and canning it. We’ve opened jars of our canned salsa and tasted it with the added lime juice and it is so delicious! 

Fill hot clean canning jars with the green tomato salsa and leave about 3/4″ headspace (only leave 1/2″ headspace if not adding extra lime juice). Add the additional lime juice to each jar, wipe the jar rim clean, put on the lid and canning ring. Process the jars in a boiling water canner for 20 minutes (don’t forget to adjust for your altitude!) Once the jars are done, remove them from the canner and wait to hear that magical “Ping” telling you the jar has sealed!

 

What are your favorite ways to use green tomatoes? 

This post shared on: The HomeAcre Hop,  The Homestead Barn Hop, 

Like this? Please share it! Pin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponEmail this to someone

More from Montana Homesteader

  • Green Tomato and Tomatillo Enchilada Sauce RecipeGreen Tomato and Tomatillo Enchilada Sauce Recipe
  • How to ripen green tomatoes 5 different waysHow to ripen green tomatoes 5 different ways
  • Homemade Ketchup RecipeHomemade Ketchup Recipe
  • Preserving Beet GreensPreserving Beet Greens

Filed Under: canning and preserving, recipes Tagged With: green tomatoes, salsa

Comments

  1. PintSizeFarm says

    September 24, 2014 at 11:57 am

    I love green salsa, but a good green salsa is hard to find! Thanks for the recipe.

    Reply
    • Montana Homesteader says

      September 27, 2014 at 6:13 pm

      Yes, I totally agree it is hard to find good salsa verde and this recipe is SO tasty!

      Reply
  2. Anna @Green Talk says

    September 24, 2014 at 8:28 pm

    Now I know what to do with my green tomatoes…

    Reply
    • Montana Homesteader says

      September 27, 2014 at 6:14 pm

      Isn’t it so great to finally have a tasty recipe to use up those green tomatoes?!

      Reply
    • Hallie says

      November 5, 2016 at 7:25 am

      Hun hadde ikke mye smerter!! 🙂 Hun var kun kvalm av noen medisiner hun fikk inÃtsvent¸ar, og sov mye… 🙂 SÃ¥ dette gÃ¥r bra! Masse lykke til!!! ;D SÃ¥ fort operasjonen er over, sÃ¥ er det bare Ã¥ se framover! 🙂

      Reply
  3. Russ Anthony says

    October 3, 2014 at 2:52 pm

    Sadly we lost our entire tomato crop to late blight. But on the plus side, we have LOTS of green tomato salsa verde now! Silver linings, I suppose.

    Reply
  4. Paprika says

    October 5, 2014 at 11:50 am

    Sounds like a great use for green tomatoes. Do you peel them, or keep the peels on?

    Reply
    • Montana Homesteader says

      November 13, 2014 at 8:22 pm

      We keep the peels on, it gets chopped up so fine that you don’t notice the peels in the salsa

      Reply
  5. Gitte says

    October 22, 2014 at 2:43 am

    Can I somehow substitute the chilantro? I live in Denmark, and chilantro doesn’t seem to exist here. Our supermarkets are… rediculous. Jalapenos are available in supermakets. I have lots of green tomatoes… would love to use them!

    Reply
    • Claire says

      October 18, 2015 at 8:02 am

      In Europe it is just called coriander. In North America we call the seeds coriander and call the leaves cilantro.

      Reply
    • Wanda says

      September 15, 2017 at 7:38 pm

      You can use parsley instead of cilantro..

      Reply
  6. Brenda says

    November 12, 2014 at 9:49 am

    So I wouldn’t cook salsa if I’m canning correct??

    Reply
    • Montana Homesteader says

      November 13, 2014 at 8:23 pm

      I personally like to heat whatever I’m canning to help prevent the glass jar from cracking if it is too cool when it goes into the water bath canner.

      Reply
  7. Tricia says

    November 21, 2014 at 1:42 pm

    I assume you mean 7 cups of tomatoes after they’re cut up? LOL

    Reply
    • Montana Homesteader says

      November 21, 2014 at 10:19 pm

      Yes, the 7 cups of tomatoes are measured after they’re cut up 🙂

      Reply
      • Debra says

        November 5, 2016 at 8:05 am

        Mais il y a toujours des distraits qui laissent des ordres d’achat a des cours assez bas,…et qui ne le sont plus losu&sqrrquo;il y a des baisses significatives sur la journée.

        Reply
    • Michael says

      September 21, 2017 at 10:11 am

      I was wondering the same thing and I’ve been canning for years. So please don’t think you’re alone in questioning this. Often what people think are stupid questions, several others are wondering the same thing but are too afraid to ask. I was going to ask but, you beat me to it. Ha. Thanks for asking!

      Reply
  8. NAN says

    October 3, 2015 at 9:05 am

    1. can I use apple cider vinegar instead of lime juice (hard to find enough limes to get this amount of juice)
    2. you are right that salsa recipes don’t list a Tablespoon of lemon juice/jar…..like recipes for whole tomato product does, Would you recommend the juice (for safety reasons?)

    Reply
  9. Sharon says

    October 18, 2015 at 12:38 pm

    Had to pick a colander full of green tomatoes before the frost. Never made this before but will make it again. Awesome recipe

    Reply
  10. Mary says

    October 18, 2015 at 1:53 pm

    I made this because I have never eaten some and lots of green tomatoes. I love it. Getting more green tomatoes. Thanks!

    Reply
  11. Laura says

    November 6, 2015 at 10:12 am

    This is a great way to use up tomatoes and tastes great. I was wondering how you use it? Do you pour it over enchiladas and bake? Have you ever used it in soups?

    For the person who can’t get cilantro, I have seen cilantro in cubes, like boullion. I bet you could buy that online.

    Also to the person who couldn’t get enough lime juice, buy it already squeezed in a bottle. It is right on the shelf with lemon juice. It does not have to be fresh squeezed. You will be at it all day.

    Reply
  12. Zoe says

    August 9, 2016 at 5:51 pm

    So yummy and fresh. I added a little cumin seed for depth. I’ll purée and make enchiladas of chicken and queso fresca. It is fun to bring out your summer goodness in February when it’s so dreadful in New England.

    Reply
  13. Kathy says

    September 14, 2016 at 3:20 pm

    I love and now I can make by own
    Thank you

    Reply
  14. Judy says

    September 18, 2016 at 3:33 pm

    I love this recipe! I gave some away last year (this year I will be more selective – it’s too good to waste!).

    Reply
  15. Brittany says

    September 26, 2016 at 1:46 pm

    Made this same recipe without cooking it for a fresh flavor and it was delicious! Thanks for the inspiration!

    Reply
  16. Sue says

    October 4, 2016 at 7:52 pm

    Delicious salsa! I love this recipe. I’ll be planting LOTS more tomatoes next year, so I can quadruple this recipe for canning.

    Reply
    • Kim Hurren says

      March 23, 2017 at 10:49 am

      Just to point out, for safe canning do not use fresh lime or lemon juice as the acidity level is not consistent.

      Reply
  17. Monica in KY says

    November 14, 2016 at 6:58 am

    I don’t know if I did something wrong, or it was my tiny tomatoes (angels and cherry)… but I have 3 batches, and all of them are horribly bitter. I followed the recipe, to the T. I don’t understand how mine can be so very different from others that say this is the wonderful tasting. Either way, the tomatoes were going to ruin as a frost was on it’s way. Just had to chime in and say this recipe did NOT work for us. (The seals are all good, no problem with that….just very very bitter)

    Reply
    • Danielle says

      November 19, 2016 at 2:03 pm

      How much Suger do we use mines bitter too

      Reply
  18. Debbie Perkins says

    June 29, 2017 at 1:02 pm

    Two batches of sweet tomato relish cooking and then green tomato relish! I have never cooked any green tomatoes other than a FGT sandwich. 🙂 I was given all these pretty gts, and just couldn’t not use them some way. I have a garden full of tomatoes, that is if they all don’t drown with all this south Alabama rain. I have it prepared and my crew taste tested it. They didn’t like all the lime juice, added some ACvinegar and some sugar. They left an empty bowl, so I guess that it passed the taste test I’ll let you know how the cooked version goes. NOW, where am I gonna store all these jars??? Thanks for the recipe.

    Reply
  19. hilary says

    July 30, 2017 at 4:03 pm

    I used actual tomatillos. Makes an award winning salsa!

    Reply
  20. Jo says

    October 7, 2017 at 11:38 am

    What containers do you use to freeze the salsa?

    Reply
  21. sallyjojo says

    October 7, 2017 at 12:21 pm

    Turned out great! Used 5 pounds green and 2 1/2 pounds red tomatoes. Added cumin. Thanks for posting!

    Reply
  22. Faith Pulver says

    October 8, 2017 at 7:35 pm

    Can u use green cherry tomatoes?

    Reply
  23. Shelby says

    October 9, 2017 at 11:52 am

    Do we need to remove skins before?

    Reply
  24. Bob seaman says

    October 17, 2017 at 1:41 pm

    Can u do this in a pressure canner cooker?

    Reply
  25. Sharon says

    October 24, 2017 at 6:50 pm

    Can I use tomatillos and green tomatoes is same batch. Don’t have enough of either to do it but have enough when combined

    Reply
  26. Cheryl L Turner says

    October 25, 2017 at 7:21 pm

    Salsa Verde is great on scrambled eggs!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

PhotobucketPhotobucketPhotobucket
Shop Our Etsy Store

Affiliates
Homestead Management Printables

Creating Your Off-Grid Homestead by Teri Page of Homestead-Honey.com

The Gardening Notebook is the ultimate gardening tool. This printable notebook has over 120 pages of



Mountain Rose Herbs. A herbs, health and harmony c
Herbal Academy Online Courses

  • Home
  • Shop
  • Disclosure

Categories

Copyright Montana Homesteader 2014-2016. Please do not use my words or images without my permission.
Disclosure: We participate in affiliate advertising including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This means that our family receives a small income when our readers make a purchase through one of the affiliate links on our website. We thank you for your support!
 
We occasionally may be given an item to review and share with our readers and host a giveaway. If you are interested in working with us for a review and/or giveaway please contact us.
 
Disclaimer: I am not a medical doctor. I write about my own personal experiences and the statements I make have not been evaluated by the FDA. Any of the products or natural remedies that I mention are not intended to treat, cure, diagnose or prevent a disease.
 
 

Copyright © 2018 · Magazine Pro Theme on Genesis Framework · WordPress · Log in