Salsas & Chutneys

Green Tomato Salsa Verde

Salsas & Chutneys

Green Tomato Salsa Verde

Make a refreshing salsa with fresh green tomatoes, lime juice, cilantro, and jalapeños. Unlike a traditional salsa verde with tomatillos, Ball® Green Tomato Salsa Verde uses green tomatoes which are usually easier to find! This salsa recipe is perfect with tortilla chips or with some grilled fish tacos!

Makes:

about 6 Half Pints (8oz)

Prep:

20 Minutes

Processing Time:

20 Minutes


INGREDIENTS

7 cups chopped cored peeled green tomatoes (about 12 medium)

5 to 10 jalapeno, Habanero or Scotch bonnet peppers, seeded and finely chopped

2 cups chopped red onion (about 2 large)

2 cloves garlic, finely chopped

1/2 cup bottled lime juice

1/2 cup loosely packed finely chopped cilantro

2 tsp ground cumin

1 tsp dried oregano

1 tsp salt

1 tsp freshly ground black pepper


DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

NEXT, TIME TO COOK!

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Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Quick Tip: Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. 

HAPPY CANNING!