Green Tomato Salsa

by on June 29, 2016
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  • 4 C green tomatoes, chopped in medium sized pieces
  • 3 yellow onions, chopped in medium sized pieces
  • 2 jalapenos, deseeded and chopped in medium sized pieces
  • 2 large red bell peppers, chopped in medium sized pieces
  • 3 garlic cloves, minced
  • 1/2 cup fresh cilantro, chopped small
  • 1/2 cup lime juice
  • 1⁄4 cup vinegar
  • 1/2 tablespoon salt
  • 1⁄4 tablespoon cumin
  • 1 teaspoons dried oregano leaves
  • 1 teaspoon pepper
  • 1⁄4 teaspoon cayenne
  • 2 teaspoon sugar


  1. Pulse tomatoes and peppers in food processor until they are the size you like in your salsa.
  2. Mix well and place everything in a large pot on the stove top
  3. Sautee until juices start to form
  4. Reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
  5. If you are going to serve this right away, put into bowl or jars to cool 2 hours.  You are done.
    If you are going to can your salsa, bring salsa to a boil.
  6. Ladle salsa into hot sterile jars, leaving 1/2 inch space at the top, following good canning techniques
  7. Process jars in hot water bath for 15 minutes.
  8. Remove carefully and let sit for 24 hours.
  9. Check lids for successful seal, and refrigerate any unsealed jars.

Find more like this: Condiments and Sauces

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