Green Un Ripe Tomato Salsa for Canning
Capture the tangy, garden-fresh flavors of late summer with this Green Unripe Tomato Salsa recipe, designed specifically for canning. Perfect for transforming those end-of-season green tomatoes into a vibrant condiment, this zesty salsa combines finely chopped unripe tomatoes, crisp bell peppers, jalapeños, white onions, and aromatic garlic with the bright punch of apple cider vinegar and freshly squeezed lime juice. Seasoned with fresh cilantro, ground cumin, and black pepper, it’s a bold, versatile salsa that pairs beautifully with tacos, chips, grilled meats, or as a pantry staple. With a straightforward cooking process and canning instructions for year-long storage, this recipe balances fresh produce and preservation, ensuring you can savor the taste of your garden anytime.
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Recipe Information
Ingredients
- 8 cups (finely chopped) green unripe tomatoes
- 2 cups (finely chopped) white onions
- 1 cup (finely chopped) green bell peppers
- 4 medium (seeded and finely chopped) jalapeño peppers
- 4 cloves (minced) fresh garlic
- 1 cup (finely chopped) fresh cilantro
- 1 cup apple cider vinegar
- 1 cup (freshly squeezed) lime juice
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
Instructions
Wash the green unripe tomatoes, onions, green bell peppers, jalapeños, cilantro, and lime under cold water and pat them dry with a clean kitchen towel.
Using a knife or food processor, finely chop the green tomatoes, onions, bell peppers, jalapeños, garlic, and cilantro.
In a large stockpot or heavy-bottomed saucepan, combine the chopped tomatoes, onions, bell peppers, jalapeños, garlic, cilantro, apple cider vinegar, lime juice, salt, ground cumin, and black pepper.
Bring the pot to a gentle boil over medium-high heat while stirring occasionally to prevent sticking.
Reduce the heat to medium-low and let the mixture simmer uncovered for 20 minutes to allow the flavors to meld and the salsa to thicken slightly.
While the salsa is simmering, prepare your canning jars by washing them thoroughly with hot soapy water. Sterilize them in a boiling water bath or dishwasher on a sanitize setting.
Ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean, damp towel to remove any residue, and place sterilized lids on top. Secure the lids with screw bands, tightening until fingertip tight.
Process the jars in a boiling water canner for 15 minutes, ensuring the jars are completely submerged in water. Adjust processing time based on altitude, if necessary.
Carefully remove the jars using a jar lifter and place them on a clean towel or cooling rack. Let them cool undisturbed for 12-24 hours.
Once cooled, check the seals by pressing down on the lid. If it doesn’t flex, the jar is sealed properly. Store sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and consume within 1-2 weeks.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7380 mg | 321% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 98.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5396 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
