• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Salsa / Green tomato salsa

Green tomato salsa

Filed Under: Salsa, Seasonal Fall, Tomatoes Tagged With: Green tomatoes, Salsa

Green Tomato Salsa 001

Green Tomato Salsa is a delicious, tart salsa that’s a real crowd pleaser. You can take this as mild or as hot as you want.

This recipe is easily doubled or tripled. You’ll probably want to the second time you make it. All the jars from the first batch will have mysteriously vanished off the shelf.

This recipe is from both the Ball Blue Book and the Bernardin Guide to Home Preserving.

Green Tomato Salsa 2001

Contents hide
  • 1 The recipe
  • 2 Green tomato salsa
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular Version
    • 6.2 Salt-Free Version

The recipe

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Either water-bath or steam canning

Yield: 6 x quarter-litre (½ US pint / 250 ml) jars

Headspace: 2 cm (½ inch)

Processing time: 20 minutes either size jar

Print

Green tomato salsa

A delicious tangy salsa from green tomatoes
Course Condiments
Cuisine American
Keyword Salsa
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 6 quarter-litre (½ US pint) jars
Calories 12kcal
Metric - US Customary

Ingredients

  • 1.5 kg green tomatoes (measured after peeling and chopping coarsely. About 7 cups / 12 medium / 3 ¼ lbs)
  • 250 g peppers (mixed, such as jalapeno, Habañero or Scotch bonnet peppers. ½ lb. About 5 to 10.)
  • 400 g onion (peeled and chopped. 2 cups / ¾ lb. About 2 large.)
  • 2 cloves garlic (finely chopped)
  • 125 ml lime juice (bottled. ½ cup / 4 oz)
  • 35 g coriander (aka cilantro. Fresh, finely chopped. About ½ cup loosely packed. 1 oz)
  • 2 teaspoons cumin (ground)
  • 1 teaspoons oregano (dried)
  • 1 teaspoons salt
  • 1 teaspoons ground black pepper
Metric - US Customary

Instructions

  • Wash the tomatoes. Blanch the tomatoes for about 60 seconds in boiling water, then plunge immediately into very cold water. Cut off and discard the peel. Chop. Measure to make up quantity specified in ingredients. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add to same pot.
  • Add the lime juice.
  • Bring to a boil.
  • Add in the remaining ingredients.
  • Lower heat and simmer for 3 minutes.
  • Spoon into quarter-litre (½ US pint) or half-litre (US pint) jars.
  • Leave 2 cm (½ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jar for 20 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 4g | Calories: 12kcal | Carbohydrates: 2.5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 100mg | Fiber: 0.7g | Sugar: 1.1g

Green Tomato Salsa 011

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

What is the shelf life of home canned goods?

Recipe notes

  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.

Green Tomato Salsa 014

Recipe source

Salsa Verde. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 36.

Salsa Verde. In: Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 58.

Modifications made:

  • Changed onion from red onion to any onion

Note that the Bernardin Guide always said simmer for 5 minutes. The Ball Blue Book 2014 said simmer for 3 minutes. In summer 2016, Ball’s online version changed the simmering to 5 minutes to match Bernardin. This may be a case of a typo in the Blue Book that has been quietly corrected online.

The Bernardin version makes no mention of peeling, but we feel that for quality reasons if nothing else you would not want any tough green tomato skin bits in this salsa.

Another Ball recipe solidly in the safe zone, way below the upper safety cut-off of 4.6 pH

Another Ball recipe solidly in the safe zone, far below the upper safety cut-off of 4.6 pH

Nutrition information

Regular Version

Serving size: 4 tablespoons / 60 ml

  • 12 calories, 100 mg sodium
  • Weight Watchers PointsPlus®: 1 to 7 tablespoons: 0 points; 8 to 21 tablespoons: 1 point.

green-tomato-salsa-nutrition-salt

Salt-Free Version

Serving size: 4 tablespoons / 60 ml

  • 12 calories, 3 mg sodium
  • Weight Watchers PointsPlus®: 1 to 7 tablespoons: 0 points; 8 to 21 tablespoons: 1 point.

green tomato salsa nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

canned green tomato salsa 001

Tagged With: Green tomatoes, Salsa

Filed Under: Salsa, Seasonal Fall, Tomatoes Tagged With: Green tomatoes, Salsa

Reader Interactions

Comments

  1. Red

    September 03, 2022 at 1:10 pm

    I adore salsa, especially green salsa but have a medical need of low FODMAP diet. No onion especially. Do you have a canning recipe for green or red salsa without onions?
    From missing salsa

    Reply
    • Healthy Canning

      September 03, 2022 at 11:44 pm

      Red, here’s a recipe from the National Center for Home Food Preservation that will let you leave the onion out. https://nchfp.uga.edu/how/can_salsa/choice_salsa.html

      Reply
  2. Janee'

    August 29, 2022 at 10:33 pm

    Can I use poblano peppers instead of jalapeno?

    Reply
    • Healthy Canning

      August 29, 2022 at 11:17 pm

      Absolutely. See here: https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/#4_Type_of_fresh_peppers

      Reply
  3. Melissa

    November 07, 2020 at 4:19 pm

    I am wanting to use the end of my tomato crop – can I use both green and red tomatoes together in this recipe?

    Reply
    • Healthy Canning

      June 21, 2021 at 12:24 am

      We’re getting back to you way too late for this answer to be of any use to you — sorry about that — but we’ll answer it for others. Green tomatoes are far more acidic than red tomatoes. There could be a chance that using red tomatoes might not provide the acidity safety level that the recipe makers were after. You could ask Ball directly and see what they think. Or, find a recipe that calls for red tomatoes, and use some of the green in that. After all, it’s always safe to increase the acidity in salsa recipes.

      Reply
    • Monica

      August 02, 2022 at 5:14 pm

      Can u use fresh lime juice

      Reply
      • Healthy Canning

        August 31, 2022 at 12:15 am

        Not in this recipe. It calls for bottled.

        Reply
  4. Vintage Cook

    October 29, 2020 at 1:59 pm

    Can’t wait to try this! Can I substitute the bottled lime juice for bottled lemon juice or fresh squeezed lime or lemon?
    Also can I just use sweet peppers from our garden or is the jalapeno necessary for the canning process?

    Reply
    • Healthy Canning

      June 21, 2021 at 12:29 am

      Sweet peppers are fine. Ask Ball or Bernardin about the juice substitution questions.

      Reply
  5. Sarah

    October 09, 2020 at 8:27 pm

    5 stars
    Great recipe with clear instructions thank you! I just pulled my jars out of the canner. I doubled the recipe (by weight) although I used less than double the peppers and a bit extra onions. I also roasted my green tomatoes before peeling and weighing and puréed the entire batch in my vitamix hoping to end up with a smooth salsa verde that can double as an enchilada sauce.
    My yield was DRAMATICALLY different than yours. I have 9 pints and 3 1/2 pints (total of 10.5 pints). According to your notes I should have ended up with a total of 6 pints for a double recipe.
    Any explanation for this?

    Reply
    • Healthy Canning

      October 10, 2020 at 2:45 pm

      Yields in home canning are always phase of the moon.

      Reply
  6. Shelby Renaud

    October 05, 2020 at 2:18 pm

    3 stars
    I tripled the recipe since I had A LOT of green tomatoes. Unfortunately, the taste was super acidic. I still proceeded with the canning process and am hoping it’ll taste better in 1+ months.

    Also, I used habanero peppers and would recommend you stick with 5 per batch. My salsa is pretty darn spicy. We love spice, so it’s fine, but I don’t think most people would be able to consume it.

    Reply
  7. Lyra

    September 26, 2020 at 5:38 pm

    Would the recipe still be safe to can if I were to not include any of the cilantro/coriander?

    Reply
    • Healthy Canning

      September 26, 2020 at 6:47 pm

      That’s a low-acid ingredient, and it’s always fine to omit low-acid ingredients called for — you just never want to add any more than are called for.

      Reply
  8. Margaret Sharpe

    September 25, 2020 at 12:43 pm

    I can only use quart jars. Unfortunately there is a shortage of small jars r/t Covid. Do you think they are ok if time is increased for water bath?

    Reply
    • Healthy Canning

      September 26, 2020 at 1:55 pm

      No. See jar sizes: https://www.healthycanning.com/jar-sizes/

      Reply
  9. Rooth

    September 10, 2020 at 2:05 am

    I accidentally weighed my tomatoes prior to coring and realized the weight was lower by about 10% of the requirement after blanching/coring. To compensate I added more lemon juice ( about 20% more). Do you think this is safe?

    Reply
    • Healthy Canning

      September 21, 2020 at 9:03 pm

      You will be fine. It may be a bit more soupy but you can drain upon opening.

      Reply
  10. Keith Cooper

    July 25, 2020 at 7:17 am

    4 stars
    Chop first, then scald….or scald, cool then chop?

    Reply
    • Healthy Canning

      September 24, 2020 at 6:01 pm

      Peel then chop. Good point, added to directions.

      Reply
  11. Callie

    October 20, 2019 at 9:45 pm

    Can you use green cherry tomatoes?

    Reply
    • Healthy Canning

      October 22, 2019 at 9:28 pm

      Yes, you can.

      Reply
      • Connie

        September 10, 2021 at 5:19 pm

        What happens if you leave peelings on?

        Reply
        • Healthy Canning

          September 04, 2022 at 12:45 am

          See: https://www.healthycanning.com/why-you-have-to-peel-some-vegetables-for-home-canning/

          Reply
  12. stsabin

    October 11, 2019 at 2:56 am

    It would be nice if you could add pictures of what the chopped veggies look like before processing. Coarsely chopped, to me, in much larger than what I’m seeing the jars of finished salsa.

    Reply
    • Healthy Canning

      October 13, 2019 at 9:18 pm

      The tomatoes cook down during the boiling to what you are seeing in the jars. That’s why “coarsely chopped.” No need to go to the extra work of, say, finely minced, as they will cook down anyway.

      Reply
  13. Caroline Harris

    October 04, 2019 at 3:03 pm

    Should I pressure can this recipe?

    Reply
    • Healthy Canning

      October 13, 2019 at 9:23 pm

      We list the method of processing in the top summary section on every recipe page.

      Reply
  14. Nancy MacDonald

    August 10, 2019 at 4:03 pm

    going to try this recipe can you tell me do you know how long this will last in the bottles ???? after hot water bath.

    Reply
    • Healthy Canning

      September 08, 2019 at 5:07 pm

      Hi Nancy, see this piece on shelf-life of home-canned goods.

      Reply
  15. Brenda

    September 06, 2017 at 1:41 pm

    This recipe should show 1.5 kg of green tomatoes, not 1.5 g

    Reply
    • Healthy Canning

      September 06, 2017 at 2:17 pm

      Thanks for catching that and letting us know Brenda. Lord, imagine trying to get six jars of this with only 1.5 g of green tomato. Not even my mother, who is a master at such things, could stretch it that far.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Canning is a science, while ‘cooking’ is an art. There’s not a lot of room for creativity when canning.”

— Julie Garden-Robinson,, Pondering the Safety of Pickled Products. 2005.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021