Green Tomato Salsa Verde

Creating a green tomato salsa verde is a great way to preserve your harvest of tomatoes before they go rotten. If you live up north then you know the benefits of canning and jarring your food for the winter. Not only do you get to preserve the taste of the fresh food but you can add variety and spice to a dull and dreary winter without a whole lot of fuss.

green tomato salsa
green tomato salsa

Green tomatoes are just tomatoes that haven’t ripened yet. So then why use them? The answer would be to use these tomatoes to give a different bit of flavor to the red tomatoes you may be used to using. As well, using green tomatoes in your salsa Verde is a great way to finish off your seasons harvest of canning and jarring.

Green tomato salsa Verde is a great condiment to have around. You can put this on a variety of dishes including some classic breakfast dishes such as ham and eggs. What you ultimately choose to do with this dish is really up to you, there are numerous recipes calling for some type of salsa Verde and this would do just fine in any of those dishes.

Ingredients for green tomato salsa verde

  • 2 pounds firm, green tomatoes, cored and quartered
  • 1 medium-sized yellow onion, peeled and coarsely chopped
  • 1 fresh green Anaheim (or other large, mildly-flavored) chili pepper, stem and seeds removed, quartered
  • 3-4 green jalapeƱo chilies (for a medium salsa) or serrano chilies (for a hotter salsa), stems removed, quartered
  • 3 garlic cloves, peeled and coarsely chopped
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 1/2 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or sugar
  • 1/3 cup loosely packed cilantro leaves (coriander greens, dhania, etc.), coarsely chopped

(if you’re on a tight budget, we recommend you try and buy some of the above using grocery coupons which can be found online)


You will want to boil the following to start this salsa you first start with green tomatoes, onion, garlic, salt, cumin, chili peppers, and olive oil. Use only enough water to boil the ingredients but have the absolute minimum amount of broth. Don’t cook this on a high heat as that is unnecessary and will take away from the fresh flavors so only a medium-high heat to a low simmer would be required. Do this for about 10 minutes.

Now to add an additional bit of flavor you will add the lemon zest, lemon juice, sugar, and cilantro. You could use honey if you want but ultimately the end product will probably taste the same. If you don’t like how this taste now is the time to adjust accordingly and taste as you are cooking. Simmer this step for about 5 minutes more.

Finally, you will take the completed mixture and spoon it out to a blender and blend to a consistency you like. While some stalwarts would prefer a chunky salsa there really is nothing stopping you from making some smoother or however you like as you are in control.

Store the completed salsa in the fridge for about a month or in the freezer for about 6 months.



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