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.
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!
- 6 cups chopped green tomatoes (remove any bad spots)
- 1 cup chopped onion
- 1 - 2 cups chopped green bell peppers (I had some red peppers and threw them in too)
- 1/2 cup finely chopped jalapenos (remove seeds if you want a milder salsa)
- 4 cloves minced garlic
- 3 tablespoons minced cilantro
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup vinegar
Chop all of the veggies. I chopped mine fairly uniformly. Not too big. Not too small. Basically you want the consistency of a chunky salsa. You could use a food processor. Just be sure not to make it too liquid. Again, you're looking for a chopped consistency.
Place in a large pot. I used a 7-quart Dutch Oven. Add the rest of the ingredients to the pot. Bring to a boil. Reduce heat and let simmer for 15 minutes. Taste and adjust seasoning as you see fit. Meanwhile prepare six pint jars. Make sure they are clean. Ladle hot salsa into hot jars, leaving 1/4" headspace. Place rings and lids on top. Hot water process for 15 minutes. Makes about 5 pints.
Update: Some commented that the recipe had too much vinegar. After the veggies are softened, add HALF the vinegar. Cook for a few minutes and taste. Keep adding vinegar until it suits your taste. To add more heat, use crushed red pepper flakes.
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.
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