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Green Tomato Jalapeno Salsa doesn’t waste a thing!

It is getting to be the time of year when gardeners begin to wonder if all of the tomatoes will ever get ripe. They often sit out there in the garden, bright, round globes of greenness that seem to defy the laws of nature.

Tomatoes should be turning red by now, right? But say they’re not – I’ve got you! Green Tomato Jalapeno Salsa is going to have you hoping for green tomatoes!

Green Tomatoes make a perfect salsa

Green tomatoes don’t break down as readily as ripe tomatoes do, so they add a very nice texture to this salsa.

The fact is, this stuff is quite amazing. We have been putting it on everything, and if we didn’t have anything to put it on, I think we’d just drink it out of the jar. And, though I was setting out to make a hot sauce, it actually eats more like a salsa. To me, a hot sauce is an ingredient – you might put a certain amount in a recipe, but you don’t just eat it with a spoon. This, I would eat with a spoon, and a pretty big one, too.

Here are some other jalapeno recipes you might enjoy

I have added small amounts of other hot peppers when the jalapenos didn’t seem quite spicy enough, which is why there are some little red specks in this batch, but not too much, or you lose the thing I like I like best about jalapenos, which is that they can be quite spicy at first, but the heat dissipates very quickly, so that you can enjoy the next zingy jolt.

If you like things spicier than this, by all means, add some hotter type peppers to the mix. And, I know this is going to sound like an awful lot of garlic, but trust me – it is not too much, so don’t be stingy with it.

Cut everything into chunks

There’s no need to be in any way precise about cutting the vegetables for Green Tomato Jalapeno Salsa. Rough chunks are going to be just fine. Everything is going to simmer together for awhile anyway, and then be blended together.

A slow simmer is best

This salsa gets broken down pretty thoroughly and you don’t want it to scorch, so keep the heat to medium low. Stir as often as needed to keep things from sticking. I like a nice heavy stainless steel stock pot for this – 5 quart is the perfect size for this recipe.

Refrigerate or preserve by canning

This recipe makes around 6 pints of salsa, which might be a lot, unless you’re feeding a crowd. I usually water bath can this. The directions are not difficult – do this exactly the same way as my Blueberry Preserves. The amount of vinegar included makes this a very safe thing to can, even if you’re just learning how.

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Green Tomato Jalapeno Salsa

Author: Donalyn Ketchum

You can use other kinds of hot peppers for this, but the amount of heat in the final product will change accordingly.

Prep Time20

Cook Time1

Total Time1 20

Course: Condiments

Cuisine: American

Meal: Breakfast, Brunch, Dinner, Lunch, Picinic

Servings: pints

Equipment

Ingredients

2 pounds fresh jalapenos
3 large 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 grinds fresh pepper
½ cup water
1 1/2 cup cider or white vinegar

Instructions

Using rubber gloves, cut stems from jalapenos, and cut them in half lengthwise.
Remove stems and cores from tomatoes and chop in a very large dice.
Peel onion and roughly chop.
Peel garlic – leave half of the cloves whole. Mince the other half finely and set aside.
Roughly chop the cilantro, leaves and stems.
Place all of the above [except the minced garlic] in a heavy bottomed 5 quart pot.
Juice the limes, and add the juice to the ingredients in pot.
Add the salt, pepper and water, and turn the heat to medium.
When the mixtures gets up to a boil, reduce heat so that it stays at a simmer, and
Cook for about 30 to 40 minutes, until the peppers and tomatoes are very soft.
Remove from heat, and use an immersion blender to liquefy the ingredients, to achieve a uniform, slightly chunky texture. This can be done in a food processor as well.
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.

Notes

This can be water bath canned to make it shelf stable. The amount of vinegar means it only needs to process for 10 minutes, once the canner is at a full boil. You can see the Blueberry Preserves post for more instructions on water bath canning, or consult the Ball Complete Book of Home Preserving for detailed guidance.

Green Tomato Jalapeno Salsa is great with chips

This salsa is fantastic with chips – the flavor is rich and mellow with a yummy, spicy bite. It is also really tasty on burgers and hot dogs, and drizzled over grilled vegetables.

Or how about on something like these yummy Omelet Breakfast Burritos?

Originally published in September 2012, updated in July 2017, and again in August 2024

Comments

Barbara says

I think you made a minor mistake in your recipe. I think you meant to say
•2 pounds fresh tomatoes
•2 fresh green jalapenos
not
•2 pounds fresh jalapenos
•2 fresh green tomatoes

- Donalyn Ketchum says
  
  Hi Barbara – the recipe is correct as written. Thanks for checking!
  
Britney Jacobson says

So you only use 2 green tomatoes per batch?

- Donalyn Ketchum says
  
  That is correct.
  
Deborah J Sterne says

Donalyn Ketchum. Why only 2 green tomatoes in your recipe for Green Tomatoe Jalepeno Salsa. Need response by tomorrow.

- Donalyn Ketchum says
  
  Because any increase in green tomatoes changes the flavor. This is how we enjoy it, but you’re welcome to change it if you prefer.
  
Lino Trevino says

What!? Two lbs of jalapenos and only two green tomatos? Is this suppose to be a hot sauce recipe or hemorrhoid eliminator?

- Donalyn Ketchum says
  
  I make other salsas far hotter than this – if it’s too hot for you, then maybe another recipe would work better for you?
  
Joyce says

Would apple cider vinegar work as a sub for vinegar in this recipe?

- Donalyn Ketchum says
  
  Yes – that will work also.
  
Angela says

I wanna know about the tomatoes, too. Seems too few, but it depends on size. Two big green brandywines, about 3 cups of tomato. Two ordinary medium tomatoes, maybe one cup.

- Donalyn Ketchum says
  
  The recipe is correct.
  
Sharon says

Yes seems like not enough tomatoe ratio to jalapeno? Is this recipe correct?

- Donalyn Ketchum says
  
  The recipe is correct as written.
  
Rick Bowdoin says

I love this recipe, the hardest part is the clean up. Rough chop on everything. I’ve made it three times this season, I had an abundance of jalapenos from my small garden. I canned the salsa for future use. And to those asking about the ratio between tomato and pepper, the recipe is correct. Thanks for the recipe

Nicholas Rich says

I have to say the tomatoes to jalapeños ratio is correct however the vinegar is not I did put the 1&1/2 cup of it in the batch and all I can smell and taste is the vinegar. Will be making more batches but excluding the vinegar and blending it with the first batch. Possible she means 1&1/2 Tbls.

- Donalyn Ketchum says
  
  I double-checked and the amount of vinegar is correct.
  
- Donalyn Ketchum says
  
  Thank you Rick – so glad you’ve been enjoying it!