Green Tomato Salsa is a fantastic, zesty salsa that’s perfect for using up end-of-season, green garden tomatoes.
We’re sharing one more end-of-the-growing-season green tomato recipe with you today – Peg’s Green Tomato Salsa!
Peg is the neighbor of our good friends Chris and Simone. We were visiting them last weekend to watch a football game, and as we arrived at their house, Peg’s husband Gary was just leaving after having dropped off a few jars of Peg’s Green Tomato Salsa.
That salsa was so delicious, everyone couldn’t stop talking about it – or eating it! So of course, we asked for the recipe and Peg was kind enough to share it – and allowed us to share it here on A Family Feast. (Thank you Peg!)
To make this fantastic green tomato salsa, un-ripened diced green tomatoes are mixed with onions, jalapeños, red bell pepper, and garlic, plus fresh cilantro, lime juice, cider vinegar, sugar, and a wonderful blend of spices including cumin, oregano, freshly cracked black pepper, and cayenne pepper. Everything is combined in a pot and cooked together until the vegetables are tender and the flavors have melded together.
The flavors in Peg’s Green Tomato Salsa are so unique and very delicious – and this recipe is a great way to use up those green tomatoes in your garden that need to be picked before the first frost of the season.
Peg makes two versions of her green tomato salsa – spicy and mild. The recipe shared below, is the spicier version but you can make this delicious green salsa on the milder side by leaving out the jalapeño seeds and using less cayenne pepper. We made the spicier version and noticed that the heat level mellows out as the green tomato salsa cools.
Keep refrigerated in clean jars for a 7 to 10 days, or freeze for longer-term storage*.
* In anticipation of your questions about canning this salsa for long-term storage: Salsa recipes are a mix of acid and low-acid ingredients. To safely can, the salsa must meet acidity-level requirements to prevent the growth of botulism bacteria. We have not tested this recipe for proper acidity levels, therefore we only recommend that you store this green tomato salsa in the refrigerator and eat within a week to 10 days, or freeze the salsa for longer-term storage. For more information about canning high-acidity foods, click here.
Peg’s Green Tomato Salsa
Green Tomato Salsa is a fantastic, zesty salsa that’s perfect for using up end-of-season, green garden tomatoes.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: Serves 10 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 2 1/2 – 3 pounds green tomatoes, diced small
- 1 1/4 cups yellow onion, diced small
- 1–2 jalapeños diced fine, with seeds, see note above
- 1 1/2 cups red bell pepper, diced small
- 2 tablespoons fresh garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh squeezed lime juice
- 1/4 cup cider vinegar
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dry oregano
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (or to taste)
- 1 teaspoon granulated sugar
Instructions
- Place all ingredients in a three or four-quart pot or pan, bring to a boil then simmer for 30 minutes or longer if you like the vegetables softer.
- Cool completely and serve with tortilla chips.
- Store in clean jars and keep refrigerated for 7 to 10 days. Or freeze in zipper seal bags for longer-term storage.
Notes
We used two good sized jalapeños (about 1/4 cup minced) and the salsa was fairly spicy. If you prefer a more mild salsa, only use one jalapeños and/or leave out the seeds.
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I would like to cook some of your recipes
We’re glad you found us Ola – hope you enjoy the recipes!
Hello, I’m excited to try this recipe. Can this recipe be canned and put on the shelf?
Hi Ann Marie – I’m not sure – we’ve never tested the acidity of the finished recipe, nor have we canned it ourselves.
There are rules for canning high acid foods and while I think the recipe would probably fall into that category, to be 100% sure, you would need to test the PH level and make sure it has a pH lower than 4.6. Here is a helpful article: https://wellscan.ca/high-acid-vs-low-acid-food/
As an alternative, you could freeze the salsa in zipper seal freezer bags, which is what we do. Hope that helps!
Made this recipe yesterday but I doubled the quantity worked out great. It thickens because of the green tomatoes. I was surprised, but that’s great more to stick to the corn chips!! Tastes better the next day after flavors have melded. Thank you!
You’re welcome Anna – glad you enjoyed the recipe as much as we do!
This really is delicious and so much faster than fried green tomatoes, which is what I used to do with unripe tomatoes. I made it without the bell pepper (personal preference) and it’s still yummy.
Thank you! So glad you enjoyed the salsa!
Really surprised by this recipe. Great use of all the tomatoes from the garden that just didn’t quite get there. Thanks
So glad you enjoyed the salsa Chris! (We were surprised by it too!)
The key to this amazing recipe is cooking it. It brings the flavor in every ingredient out. We made the spicy version and tried it hot right after the timer went off….AMAZING FLAVOR. Highly recommend.
Thanks Melissa! So glad you liked the salsa!
It was delicious and once it was refrigerated the flavors continued to blend and smooth out in taste.
So glad you enjoyed the salsa Sharon!
Do I peel the skin off the veg
Hi Dan – We did not peel the vegetables.
do you have to blanch the green tomatoes first or just cut them up
Hi Patricia – We just cut the tomatoes up, skins and all.
This salsa can be canned if you use a pressure canner. Mixing low acid vegetables in with tomatoes requires pressure canning. I can my red salsa for 15 minutes at 15 pounds of pressure.
Thanks Collette!
Hi, is a pressure canner the same as a water bah?
No – a pressure canner is a specific canning device that seals the cans under high pressure, while a water bath is a pan of boiling water.