Green (Un-Ripe) Tomato Salsa for Canning Recipe - Food.com (2024)

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Community Pick

Submitted by yogiclarebear

"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."

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Ready In:
1hr 30mins

Ingredients:
14
Yields:

8 pints

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ingredients

  • 5 lbs green tomatoes, chopped small (as you prefer for salsa)
  • 6 yellow onions, chopped (4 cups)
  • 3 jalapenos, chopped with seeds (1/2 cup)
  • 4 large red bell peppers, chopped (2 cups)
  • 6 garlic cloves, minced
  • 1 cup fresh cilantro, chopped
  • 1 cup lime juice
  • 1⁄2 cup vinegar
  • 1 tablespoon salt
  • 1⁄2 tablespoon cumin
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons pepper
  • 1⁄4 teaspoon cayenne (optional, to taste)
  • 1 -2 teaspoon sugar

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directions

  • 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

Green (Un-Ripe) Tomato Salsa for Canning Recipe - Food.com (13)

  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.

    robin

  2. What type of vinegar should you use? Balsamic, white, apple cider, red wine?

    Maggie P.

  4. Is it necessary to boil, core and peel tomatoes before chopping?

    Bayl M.

  5. Do tomatos need to have skin removed?

    doug.cherokee

see 26 more questions

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Reviews

  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.

    ellen

  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!!

    mediagirl3000

  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 "health.groups.yahoo.com" 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!

    Milkman's Daughter

  5. This salsa was great! Never made green salsa before and it was a refreshing change from the red tomato stuff. Delish!

    v.white

see 60 more reviews

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Tweaks

  1. Omitted red pepper and cilantro, added a couple of ears' worth of fresh corn.

    Emily A.

  2. Instead of 1 cup lime juice I use 1/2 cup lime juice and 1.2 cup brine from banana pepper pickles.

    Bradford B.

  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.

    suzanne.mitchell07

  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

    Rose T.

  5. add 1 tsps creole seasoning and 1 tbls of lawrys season salt

    Fred W.

see 7 more tweaks

RECIPE SUBMITTED BY

yogiclarebear

  • 63 Followers
  • 155 Recipes
  • 88 Tweaks

<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD 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="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg">Garlic is the best! <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg">Yummy veggies!

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Green (Un-Ripe) Tomato Salsa for Canning Recipe - Food.com (2024)

FAQs

Are unripe tomatoes safe to eat? ›

Green, thus unripe tomatoes contain a substance called tomatine in addition to solanine. Both tomatine and solanine are toxic so it is not wise to eat green tomatoes in large quantities. Solanine poisoning can cause unpleasant symptoms like fever, abdominal pain, diarrhea, vomiting, drowsiness and lethargy.

Know More ›
What is the best way to can green tomatoes? ›

directions
  1. Slice green tomatoes into pint jars.
  2. Add 1/2 teaspoon salt to each jar.
  3. Cover with boiling water.
  4. Put lids on and put in water bath canner.
  5. Bring to boil and boil for 5 minutes.
  6. Remove from canner, tighten caps and cool on counter top.
  7. Can also use quart jars, adding 1 teaspoon salt.

Get More Info ›
Can you leave skin on tomatoes when canning salsa? ›

Can you leave skin on tomatoes when making salsa? You sure can! This is the easiest way to make salsa Making this food processor salsa for canning your tomatoes and peppers is the perfect way to save some time!

Keep Reading ›
What happens if you don't peel tomatoes for salsa? ›

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them. After all, tomato skins are edible. However, if you're making a chunky salsa, leaving skins on is fine – as long as the texture doesn't bother you.

Get More Info ›
Why is my homemade salsa green? ›

As evidenced by its name, it's green instead of the traditional red salsa. That is thanks to one of its main ingredients: tomatillo. Tomatillos are a Mexican staple and part of the nightshade family, which also includes tomatoes, eggplants, bell peppers, and chili peppers.

Discover More Details ›
Can you eat green tomatoes that haven't turned red? ›

Yes, green tomatoes are fine to eat. They don't taste like ripe red tomatoes—they're more tart and acidic—but green tomatoes are delicious fried in breadcrumbs or other coatings. How can you tell when a tomato is fully ripe? Tomato color is often a good indicator of ripeness, unless the variety stays green when ripe.

Read More ›
Are unripe green tomatoes good for you? ›

Why should you have green tomatoes? Boost immunity: They are packed with vitamin C, which helps to strengthen the immune system and fight cold and other illnesses. Vitamin C also helps the body absorb iron better from a plant-based food.

Read The Full Story ›
Will a tomato ripen if picked green? ›

Like many fruits, tomatoes continue to ripen once they've been picked. Ethylene is a gas produced by fruits, including tomatoes, that promotes ripening. Many commercial tomatoes are actually picked while still green for shipping and ripened at their destination by introducing them to an ethylene-rich environment.

Know More ›
Why add lemon juice to canning tomatoes? ›

Citric acid, bottled lemon juice, or vinegar added in the correct amounts will ensure that whether tomatoes are boiling water bath canned or pressure canned, the C. botulinum spores will not germinate when a current recipe is used and the jars are processed properly.

See Details ›
How ripe should tomatoes be for canning? ›

Select only disease-free, preferably vine-ripened, firm fruit for canning. Do not can tomatoes from dead or dying vines. Unripe tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Treat all ripe tomatoes (yellow, green, pink, orange, red, etc.)

Keep Reading ›

Do you use vinegar or lemon juice when canning tomatoes? ›

To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice, 4 tablespoons of 5 percent vinegar, or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice, 2 tablespoons of 5 percent vinegar, or ¼ teaspoon of citric acid.

See Details ›
Can you ripen green tomatoes after picking? ›

"If you need a tomato to ripen more quickly, put it in a paper bag with a ripe banana," Landercasper says. "The ripe banana will emit ethylene gas, and it will concentrate in the air in the bag, helping to speed the ripening of your tomato." If you don't have a banana on hand, an apple will also work, Cunningham says.

Find Out More ›
Will unripe green tomatoes ripen? ›

You don't need special conditions to ripen your green tomatoes because unripe tomatoes that have reached a “mature” size (nearly the final size) will keep ripening after they're removed from the plant. You can prolong your tomato harvest for weeks – even months.

See More ›
Can green tomatoes be saved? ›

To ripen a few green tomatoes, put them in a paper bag, close it up, and store in a warm location. Keeping tomatoes enclosed together, the ethylene they emit will stimulate ripening. You can add a ripe banana or apple as well to speed things up. Once a tomato is ripe, remove it from the bag and enjoy it right away.

Read The Full Story ›
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