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Peg’s Green Tomato Salsa - A Family Feast

Peg’s Green Tomato Salsa

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.

Yield: 2 1/2 quarts 1x
Prep: 30 minsCook: 30 minsTotal: 1 hour


  • 2 1/23 pounds green tomatoes, diced small
  • 1 1/4 cups yellow onion, diced small
  • 12 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


  1. 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.
  2. Cool completely and serve with tortilla chips.
  3. 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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