Salsa Verde

NOOOOOO TOMATO SEASON IS OVER! 😦 It is sad, but at least I have a pantry full of delicious goodies to get me through the winter. The first frost was a week or two ago, and it meant that upon seeing the warning I picked all my green tomatoes. Sadly it came a little early this year so I had a lot of green tomatoes still. However, the bright side is that I made this green tomato salsa! If you still have green tomatoes this is a great use for them.


5 cups chopped green tomatoes or tomatillos
1.5 cups seeded chopped long green chilies
1/2 cup finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves of garlic, finely chopped
1 tablespoon ground cumin (or to taste)
3 tablespoons oregano (or to taste)
1 tablespoon salt
1 teaspoon black pepper

Here’s what I did:

I wanted the tomatoes, peppers and onions chopped pretty finely so I used my little food processor on all three.


Chop the tomatoes, peppers and onions.


Mix all the ingredients together in your stock pot and bring it to a boil over medium high heat. I would wait until it’s heated and mixed together before adding the spices. I went for the full amounts of cumin and oregano but I may recommend starting with less and adding to taste because it can become a little overpowering.


Once boiling, reduce heat and simmer for 20 minutes, stirring occasionally to prevent sticking. Meanwhile prepare the canner, jars and lids.


Fill the hot jars leaving a half inch head space. De-bubble the jars, wipe rims, apply lids and bands, tightening finger tip tight. Process at a full rolling boil for 15 minutes.


After 15 minutes, turn off the heat, remove canner lid, wait 5 minutes and remove the jars to a hot pad or towel. After 12-24 hours remove bands, check seals, label and store! Recipe yields 5 pints.


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