Salsa Verde Made With Green Tomatoes Recipe

Name: Salsa Verde Made With Green Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 garlic cloves; 6 -10 green chilies (Heat of chili to your liking I used jalapeno and habanero); 1 vidalia onion, 12 ounces chopped; 2 limes, zested then discard all the white pith saving the meat; 6 lbs green tomatoes, all blemishes and stems remove (½ cups pureed); 1 tablespoon dried oregano; 2 teaspoons ground cumin; 1 teaspoon dried chipotle powder or 1 teaspoon smoked paprika; 1 cup chopped fresh cilantro; 1 teaspoon salt; 1 teaspoon fresh cracked pepper

Servings: persons

10 garlic cloves
6 -10 green chilies (Heat of chili to your liking I used jalapeno and habanero)
1 vidalia onion, 12 ounces chopped
2 limes, zested then discard all the white pith saving the meat
6 lbs green tomatoes, all blemishes and stems remove (½ cups pureed)
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried chipotle powder or 1 teaspoon smoked paprika
1 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon fresh cracked pepper

1
Prepare boiling water canner. Heat jars and lids in simmering water or dishwasher until ready for use. Set bands aside in hot water.
2
Pulse garlic, chilies, onions, lime zest and lime meat in a food processor. Process till chunky smooth. Place in a large saucepan. Pulse the green tomatoes in food processor till chunky smooth add to the onion mixture.
3
Bring to a boil. Stir in oregano, cumin, chipotle, cilantro, salt and pepper. Reduce heat and simmer 5 minutes.
4
Ladle salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5
Process salsa in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

557

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 garlic cloves, 6 -10 green chilies (Heat of chili to your liking I used jalapeno and habanero), 1 vidalia onion, 12 ounces chopped, 2 limes, zested then discard all the white pith saving the meat, and more.

Yes, Salsa Verde Made With Green Tomatoes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Verde Made With Green Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions