Green Tomato Jalapeno Salsa
Prep time
Cook time
Total time
You can use other kinds of hot peppers for this, but the amount of heat in the final product will change accordingly.
Recipe type: Condiments - Salsa
Cuisine: American
  • 2 pounds fresh jalapenos
  • 2 fresh green tomatoes
  • 1 large onion
  • 2 large heads garlic [divided]
  • 1 bunch fresh cilantro
  • 2 limes [3 - 4 if small]
  • 3 teaspoons salt
  • 8 – 10 grinds fresh pepper
  • ½ cup water
  • 1 & ½ cup vinegar
  1. Using rubber gloves, cut stems from jalapenos, and cut them in half lengthwise.
  2. Remove stems and cores from tomatoes and chop in a very large dice.
  3. Peel onion and roughly chop.
  4. Peel garlic – leave half of the cloves whole. Mince the other half finely and set aside.
  5. Strip leaves from the cilantro.
  6. Place all of the above [except the minced garlic] in a heavy bottomed 5 quart pot.
  7. Juice the limes, and add the juice to the ingredients in pot.
  8. Add the salt, pepper and water, and turn the heat to medium.
  9. When the mixtures gets up to a boil, reduce heat so that it stays at a simmer, and
  10. cook for about 30 to 40 minutes, until the peppers and tomatoes are very soft.
  11. Remove from heat, and use an immersion blender to liquefy the ingredients, and
  12. achieve a uniform smooth texture. This can be done in a food processor as well.
  13. Place back on the heat, add the remaining minced garlic, and the vinegar. Bring back to a simmer and cook for 5 minutes. Makes about 6 pints.
  14. Can be canned – use the directions from your water bath or pressure canner for
  15. regular salsa. You could also freeze it as well.
  16. This will keep in the refrigerator for about 2 weeks.
  17. Recipe can be cut in half or a quarter to make a smaller amount.
Recipe by The Creekside Cook at