Green (Un-Ripe) Tomato Salsa for Canning

"Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process."
photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by danno 50 photo by danno 50
photo by Brenda R. photo by Brenda R.
photo by Lauri F. photo by Lauri F.
photo by Lauri F. photo by Lauri F.
Ready In:
1hr 30mins
8 pints




  • Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
  • To continue canning, bring salsa to a boil.
  • Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
  • Process (boil) jars for 15 minutes.
  • Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

Questions & Replies

  1. Is there a reason I can't find any recipes for green tomato salsa that uses green CHERRY tomatoes? I have this wild rogue cherry tomato entity (lol i kid you not it should have its own moon orbiting it) that came out of nowhere and in a matter of a few weeks has taken over a quarter of my backyard! Admittedly I allowed it to grow amok even as it enveloped my poor sun loving flowers and shrubs, with plans to pull it out as soon as the hundreds of little green tomatoes turned red. But the critters get to them before I do and I've managed to get only a few ripe ones so im going to pull it out but what to do with all those green tomatoes? There are literally hundreds and hundreds of these little green guys so when i read here that green tomatoes could replace tomatillos in salsa verde recipes with yummy results i was so excited! I could make gallons! Im in California and this would make a great addition to the sugar cookies and apple walnut bread i like to make for friends and family (no not to be eaten together, not even here lol). But why havent i seen anybody doing it with the Cherries? Please help! And thank you to anybody for enduring my babbling all the way to the end. It was very cathartic for me.
  2. What type of vinegar should you use? Balsamic, white, apple cider, red wine?
  3. Is it necessary to cook the ingredients prior to canning?
  4. Is it necessary to boil, core and peel tomatoes before chopping?
  5. Do tomatos need to have skin removed?


  1. This was great! I made two batches, the first with green Roma tomatoes & I put most of the ingredients in the food processor. This batch was a light orange. Second batch I used the real green tomatoes (Big Boy & Early Girl) and cut up the ingredients into a more chunky size, and cut all the other ingredients by hand also. The texture of this salsa was much more chunky and was very green with red highlights. Both recipes were great and it's a wonderful way to use up the green tomatoes.
  2. We just made this today as I had about 10lbs of green tomatoes still in the garden. It is fabulous! After it cooked, I made a few adjustments - I added extra cumin and a teaspoon or two of chili powder and a little extra salt and it was absolutely perfect! I will definitely be making it and freezing it in party portions (pint size ziplocs) for the winter every time I have extra green tomatoes!!
  3. This is my first time ever offering a rating and review to anything.... This salsa is so good, I felt compelled to join and do it. I made a 1/2 batch yesterday with my own garden leftovers, and we ate an entire jar before dinner. So, I found a local farm that has green tomatoes for sale and bought 10 lbs. Now, I am making enough for us to enjoy throughout the year, and to give away. I never thought I would say this, but maybe this is the best salsa I've had, and my husband agrees. I also looked up the toxin, an alkaloid called Tomatine, found in green tomatoes and the plant itself to check on safety. The "" site has an interesting article on it, calling it relatively harmless and may even have some benefits.
  4. I almost forgot to rate this recipe! I used this on our green tomatoes last fall...great recipe! I omitted the sugar just because I forgot and it was still very good! My husband and I are addicted to this salsa...I liked it best after freshly made. He liked it best after it was canned. Thanks for a great recipe!
  5. This salsa was great! Never made green salsa before and it was a refreshing change from the red tomato stuff. Delish!


  1. Omitted red pepper and cilantro, added a couple of ears' worth of fresh corn.
  2. Instead of 1 cup lime juice I use 1/2 cup lime juice and 1.2 cup brine from banana pepper pickles.
  3. My first attempt at making green tomato relish. Directions are so clear and easy to follow. I used a bit less sugar and added two jalapenos with seeds removed. Really delicious.
  4. - Also used some semi- ripe tomatoes - Used apple cider vinegar instead of regular vinegar - Lime juice substituted with a mix of lemon and lime juices - Use parsley instead of cilantro - Substituted whole dried chilies for fresh
  5. add 1 tsps creole seasoning and 1 tbls of lawrys season salt


<img src=" 1-12-08 035 tiny.jpg"> <img src=" NOV 1 2007 018 resized tiny.jpg"> Me in my kitchen, and at the Wild game. I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course! We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so. <img src=" tiny.jpg"> <img src=" It tiny.jpg"> Garlic is the best! <img src=" Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src=" Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg"> Yummy veggies!
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