A Homestead Life: Green Tomato Salsa Recipe
As the gardening season winds down, many of us find ourselves with an abundance of green tomatoes that just didn’t have enough time to ripen. Rather than letting these underripe beauties go to waste, why not transform them into a delicious, tangy green tomato salsa? This recipe has been a family favorite for years, adapted and perfected to create the ideal balance of flavors. It’s a fantastic way to preserve the last of the harvest and enjoy a taste of summer all year long.
Why Green Tomato Salsa?
Green tomatoes have a unique tangy flavor that pairs beautifully with the heat of peppers, the freshness of cilantro, and the zest of lime. This salsa isn’t just a practical solution for using up green tomatoes; it’s also a versatile condiment that’s perfect for dipping, topping tacos, or adding to your favorite dishes. Plus, waterbath canning makes it easy to preserve and store your salsa for months.
Green Tomato Salsa Recipe
Ingredients:
10 lbs green tomatoes
10 onions
8 hot peppers of your choice
6 red peppers
14 garlic cloves
1-2 cups cilantro (or cilantro paste)
2 cups lime juice
1 cup vinegar
2 tbsp salt
1 tbsp cumin
2 tbsp Italian seasoning
1 tbsp black pepper
1/2 tsp cayenne pepper
1 tbsp sugar
Directions:
Prepare the Vegetables: Chop the green tomatoes, onions, peppers, and garlic to your preferred consistency using a food processor or by hand.
Cook the Salsa: In a large pot, combine the chopped vegetables with all the remaining ingredients. Stir well to blend the flavors. Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally.
Prepare the Jars: While the salsa is simmering, sterilize your canning jars by washing them thoroughly and placing them in hot water. Keep the jars hot until ready to fill.
Fill the Jars: Ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top. Remove any air bubbles by running a non-metallic utensil along the inside of the jar. Adjust the headspace as needed by adding more salsa.
Seal the Jars: Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the lids on the jars and screw on the rings until finger-tight.
Waterbath Canning: Process the jars in a boiling water canner for 20 minutes. I love this combo waterbath/steam canner. Ensure the jars are covered by at least 1-2 inches of water during processing. Adjust processing time for altitude if necessary.
Cool and Store: Carefully remove the jars from the canner and place them on a towel to cool. Once the jars have cooled completely, check the seals by pressing the center of each lid. If the lid doesn’t flex, the jar is sealed. Store sealed jars in a cool, dark place.
Notes and Tips:
Adjusting Heat: You can customize the spiciness of this salsa by varying the types and quantities of hot peppers. Add more cayenne for extra kick or reduce the amount for a milder flavor.
Yield: This recipe typically makes about 15 pint-sized jars, though the exact quantity may vary slightly.
Cilantro Options: If fresh cilantro isn’t available, cilantro paste is a great substitute that maintains the herb’s vibrant flavor. One of the things I like to do is freeze my garden cilantro in 1 cup quantities in vacuum sealed bags so it’s ready to pop into recipes like this.
Safety First: Always follow proper canning procedures to ensure food safety. If any jars fail to seal, refrigerate them and use within a week.
Serving Suggestions:
Pair with tortilla chips for a classic snack.
Use as a topping for tacos, burritos, or grilled meats.
Mix with sour cream or cream cheese for a creamy salsa dip.
This green tomato salsa is more than just a recipe; it’s a way to make the most of your garden’s bounty and savor its flavors long after the growing season ends. Give it a try, and let us know how it turns out. Happy canning!
Do you have a favorite way to use up green tomatoes? Share your ideas in the comments below!