Canned Green Salsa Verde
The best tomato salsa recipe for canning using fresh ingredients from the garden! Adjust the heat to your level of preference
Equipment
- glass canning jars
- canning rings and lids
Ingredients
- 7 c green tomatoes (8-9 medium)
- 5-10 Jalapeños
- 2 c red onion, diced
- 2 garlic cloves, minced
- 1/2 c lime juice
- 1/2 c cilantro, chopped
- 2 tsp cumin
- 1 tssp oregano
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
Tomatoes
- Wash tomatoes and jalapeño peppers in cold water
- Bring a large pot of water to a boil. Blanch tomatoes for 30-60 seconds. Remove and immediately place in cold ice water to stop the heating process
- Remove tomato skins, cut tomatoes in half and core. Dice into 1/4″ pieces
Jalapeños
- Wearing rubber gloves, remove stems and seeds from jalapeño peppers and dice
Onions
- Peel the skins off of the onions and dice. Measure out 2 cups
Cook The Ingredients
- Combine all ingredients in a large saucepan. Bring the mixture to a gentle boil for 3 minutes
Fill The Jars
- Prepare the glass canning jars and lids according to best canning practices
- Fill the jars with the hot salsa leaving 1/2″ headspace and remove the air bubbles
- Clean jar rims and add lid and metal rings
- Place jars on canning rack in water bath canner, jars must be covered by 1″ water
Processing Time
- Place lid on canner and adjust heat to medium-high, bring to a rolling boil
- Process pint jars for 20 minutes
- Turn off heat and remove lid and let jars cool for 5 minutes
- Remove jars from the canner and place on a flat surface. Let cool for 12 hours before moving
Storage
- Once the hot jars have cooled to room temperature, remove the rings from the sealed jars and store them in a dark place for the best shelf life. If a jar didn’t seal properly, refrigerate and enjoy the fresh salsa within a week.
Tried this recipe?Let us know how it was!