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.
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!
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 in my beloved Ball Canning Cookbook 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.
7 cups cored green tomatoes
2 cups chopped onion
3 cloves garlic
1/2 cup cilantro
1/2 cup lime juice
1 tsp unrefined salt
1-2 Jalepeno peppers seeded (more if you like more spice!)
unrefined sugar (optional)
1. After coring the green tomatoes, chop them into chunks.
2. Place the green tomatoes into a food processor and pulse until chopped fine. Pour the green tomatoes into a large soup pot.
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. 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. Place the cilantro in the food processor and pulse until chopped fine. Stir into the salsa mixture in the soup pot.
6. Mix in salt to taste.
7. If the salsa is too bitter and tart for your taste, add a little sugar to sweeten it up.
Refrigerate for up to one week. This also freezes well and canned in a water bath canner.
Canning Green Tomato Salsa Verde
The Ball Canning Cookbook 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 (this is the one we have and love!) 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?