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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.
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Peg’s Green Tomato Salsa
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.
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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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This was good. I added a little roasted corn. It would be a nice food gift item.
Great addition Alan!
I need to know on Peg’s Green tomato salsa is it 2 1/2 to 3 lbs of tomatos before you cut them up or 2 1/2 to 3lbs after you cut them up….
It’s the measurement before you start chopping them.
Thank you so much iam going to try this soon.
Hope you enjoy the salsa!
I tried the recipe and was very pleased…my husband said it was good wish I had more green tomatoes I would make more ❣️
So glad to hear Deborah! Thank you!
Water bath for at least 35 in acceptable.
Thanks for the suggestion Garden Girl – without testing the acidity of the recipe ourselves, we personally can’t verify that this is correct information so to be safe, we would still recommend freezing over canning unless testes by a canning expert.
Yum! Putting away the garden and made this morning. Had on my omelette too. Looking forward to trying tomorrow when the flavors have more chance to meld. Only wish I had more green tomatoes! 😜 I added two jalapenos and was not too hot. Also used both red & yellow bell peppers and added some fresh chive. Recipe made 3 1/2 pints. Thanks Peg! 😍 Definitely a keeper recipe.
Glad you enjoyed the salsa Angela!
I make this every year since I found your recipe. What a great way to use up the last of the tomato harvest. Thank you for sharing!
Thank you Brandy!
Excellent salsa and great way to use green tomatoes. It did take close to an hour to chop all ingredients in small pieces. I used 2 jalapeños with a few seeds and it wasn’t too hot.
Thanks for your feedback Peggy – glad you enjoyed the recipe!
I found your green tomato salsa recipe while searching for salsa recipes. I read the comment about canning and thought I’d respond. To achieve a safe acidity level when canning, add one tablespoon of full strength lemon juice to every pint and two tablespoons to every quart of food product.
I got this around 32 years ago when I started canning. I’ve had no problems in over 30 years, but you could call the Ball Company and ask to be connected with their test kitchen. One of their cooks told me about lemon juice. You could ask if they still recommend those amounts.
Thank You!! I now have two recipes for green tomatoes: green tomato salsa and green tomato relish. If you like green tomatoes in cooking, you might try making green tomato relish. It’s wonderful: mouth wateringly tart, sweet and crunchy, the perfect relish for hot dogs and hamburgers. You should be able to find recipes online.
Again, thank you for another way to use green tomatoes.
Thanks again Paul!
Hi, I tried this recipe with the late batch of green tomatoes from my plants. The salsa turned out superb.. loved the flavor and texture. This is my favorite salsa recipe now ! Thanks for sharing.
You’re welcome Ashwini – glad you enjoyed the salsa!
This recipe is amazing ! I just made this salsa with the green tomatoes from my garden and it’s finger-licking good !
Thank you!!
For your green tomatoe salsa, what are the instructions if I want to can the salsa? The recipe sounds great. Thank you
Colleen
Hi Colleen – We discuss this in the post, right above the recipe:
* 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.
We freeze this salsa ourselves. We’re not canning experts and don’t want to give bad advice. I have found that Ball Canning is a great resource and you could try reaching out to them to determine if a recipe such as ours is safe to can. Sorry I can’t be more help.
Hi Martha, I’m a long-time canner. When I started canning around 1990, I called the Ball Test Kitchen with safety concerns. The cook I spoke with said to assure safe acidity no matter the ingredients, add one tablespoon of full strength lemon juice per pint of ingredients. So, when canning quarts, add two tablespoons of lemon juice. Hope this helps.
Thanks Paul!