Green Tomato Salsa

"This is actually my friend's mom's recipe. But I have made it three years in a row now and canned hundred's of jars. We usually have a bumper tomato crop and are able to pick green tomatoes from the garden. If they are on the small side use two for each one large tomato listed in the recipe. I usually pick one day and do six batches at once and can them well into the night. Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a "V" and put it on top of your element under the pot I know sounds weird but it works! Cooking time does not include canning time."
photo by Ladymedic photo by Ladymedic
photo by Ladymedic
photo by Ladymedic photo by Ladymedic
photo by Ladymedic photo by Ladymedic
photo by Ladymedic photo by Ladymedic
photo by Ladymedic photo by Ladymedic
Ready In:
12 quarts




  • Chop all tomatoes into small pieces, throw into a large stock pot.
  • I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.
  • Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
  • Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
  • Prepare your jars for canning. Heat jars and lids.
  • Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
  • Process in a hot water bath for fifteen minutes.
  • Remove to the counter to cool.

Questions & Replies

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  1. Kathy W.
    Has anyone frozen this rather than canning in jars?


  1. pegmakepeace
    I made this during tomato season, but liked it as a base for soup instead. It was very good


I work in emergency medicine in a small town in Alberta. We just bought a farm house on 3/4 acre and I couldn't be more excited. We have apple trees, crabapple trees and a garden so big I could only plant half of it this year and still got a bumper crop. Lately I have been into canning and "Once a month cooking" to feed my boyfriend while he is away at school. He loves his personal tv dinners! And of course lots of baked goodies too. <img src="">
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