Green Tomato Salsa {Canning Recipe}

by Kimberly Hickok

This post was originally published in March, 2018. The recipe has been updated. Please see recipe notes.

I keep thinking that as I get older time won’t go by so quickly. Wrong! Time seems to fly by even faster than ever. This is my way of explaining why it’s taken me so long to post this recipe for green tomato salsa! I suppose it’s all in your perspective. Instead of thinking that I’m ‘late’ in writing this, I should probably think that I”m sharing this recipe BEFORE you need it.

Ha! Problem solved.

So. Flashing back to November when we finally got a killing frost. (Global warming isn’t real, my ass!) We harvested a pretty good sized amount of green tomatoes.

Green Tomatoes for Green Tomato Salsa

We love fried green tomatoes but with this amount, I had to think a little bit out of the box. Thankfully I have a nice collection of Ball Blue Books. They are THE go-to guide for canning recipes. If you can find older copies, even better. Ladies back in the day knew how to preserve, or ‘put up’, the bounty of their summer harvest so it could be enjoyed later and the older editions have recipes that are hard to find.

Don’t be discouraged if you don’t have one of these books. You can also visit their website which has a great recipe for Green Tomato Salsa. You can also do a Google search for inspiration.

Bottom line is that you basically need to chop up a bunch of green tomatoes, peppers, onions and jalapenos – add some cilantro, cumin, salt, pepper and vinegar. Cook it and then jar it up!

Green Tomato Salsa

Chop, chop, chop, chop.

Fast forward, it’s now March and we only have one jar left. We’ve been eating it with chips and pureeing it to make a sauce which is outstanding on steak, chicken and fish. So, folks, we have a winner!!!!!

If you’ve never canned before, this is a good place start. Would love to get your green tomato recipes or salsa recipes. Drop a link to your favorite in the comments.

This post contains affiliate links. That means that if you click on one, I may receive a commission.

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Daisy October 2, 2019 - 6:10 pm

Adds keep covering up the ingredients and I can’t remove them. This is very frustrating!

Kimberly Hickok October 22, 2019 - 7:30 am

I’ve tried to duplicate the issue on my desktop and laptop and am not having the issue. The last ingredient in the list is vinegar . . . then the instructions. Let me know if you’d like me to email you the recipe! 😊

Stacey September 18, 2020 - 6:15 pm

Do you leave the skins on the tomato or peel?

Kimberly Hickok September 28, 2020 - 3:09 pm

I leave the skins on but I imagine you could peel them in you like.

MB Whitcomb October 21, 2021 - 10:14 am

Do you core them? I don’t mind the seeds and the ‘maters are small. Thanks!

Kimberly Hickok October 21, 2021 - 11:37 am

If the core is big, I’ll cut them out. Normally, though, I just toss everything into the food processor and just remove any blemishes. Let me know how yours turns out!

Lauren September 9, 2020 - 8:32 am

I would suggest substituting something other then vinegar for the acidity so as not to give the salsa the vinagery taste. Maybe lime juice or citric acid so it doesn’t affect the flavor at all. I made the recipe and was kind of thrown off by the vinegar taste.

Mark September 25, 2020 - 4:43 pm

Have you made a batch with out the viniger, and with the citric acid?

Anita July 11, 2021 - 10:34 am

Yes. Can U email me the recipe. Am confused. If cooking till veggies are soft x then adding vinegar.. what liquid ate the veggies cooking in? They will make their own. But not at the beginning.

Kimberly Hickok July 11, 2021 - 2:56 pm

Hi Anita. Great question! If you run the veggies through a food processor, there’s plenty of liquid. You’ll see that’s what I did in the photos showing how I made the recipe. Place the processed veggies in your pot and then cook until they’re soft. Good luck!
PS – You should be able to print the recipe or use the share link to email it. Hope this is helpful.

Cindy October 1, 2020 - 2:37 pm

processing time please😉

Kimberly Hickok October 1, 2020 - 3:13 pm

15 minutes. Let me know how it turns out!

Debbie October 10, 2020 - 3:25 pm

Making now. Smells amazing! Great use of green tomatoes.

Kimberly Hickok October 11, 2020 - 9:30 am

Great!!!! Let me know if/how you modified yours.

Paula October 22, 2020 - 8:45 pm

Would it freeze ? It’s hard finding canning lids

Kimberly Hickok October 23, 2020 - 9:08 am

It might. I’ve never tried it and I’m not sure how freezing would affect the consistency. I use it a lot to add to soups, stews and sauces so if you’re going to cook with it, you should be fine. If you’re going to eat it fresh, it will be probably be very liquid-y (is that a word???) when you thaw it. I agree. Finding lids right now is a major pain so if you try freezing it and it works I’ll add your recommendations to the recipe. Good luck!

Fran October 23, 2020 - 6:16 pm

I love it, I added sweet corn and black beans. Delicious, husband can’t get enough.

Kimberly Hickok October 24, 2020 - 10:40 am

Terrific idea! Will have to give it a try. Glad hubby is happy!

D Franklin November 27, 2020 - 2:53 pm

Can I use fresh limes instead of bottled lime juice?

Kimberly Hickok November 27, 2020 - 6:19 pm

I only use vinegar for this recipe. I’ve never tried fresh lime juice. Give it a go and let me know how you make out!

Yleeta December 2, 2020 - 10:49 am

Are you using white or apple cider vinegar and regular salt or pickling salt?

Kimberly Hickok December 2, 2020 - 2:07 pm

I use white vinegar and kosher salt. Hope that’s helpful!

Chrissie Stevens September 13, 2021 - 6:09 pm

What a delicious salsa! It came out spicier than expected; my jalapeños weren’t overly hot. I used 1/4 cup lime juice and 1/4 vinegar.
I’m curious what the shelf life might be?

Kimberly Hickok September 13, 2021 - 6:30 pm

Properly processed home canned foods have a long shelf life – 12 to 18 months. Ours never lasts that long. 😊

Jackie September 28, 2023 - 1:47 pm

I’m always looking for new recipes for canning and hubby saw this a couple days ago. So I Made this today and was pleasantly surprised how tasty it is. I opted for 2 TBS of red wine vinegar and 1/4c. of lime juice in ln place of 1c. vinegar. I also use citric acid.

Kimberly Hickok September 28, 2023 - 2:31 pm

Glad you are enjoying this! I also appreciate the recipe notes.


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