Ball® Green Tomato Salsa Verde

green salsa verde, perfect for serving with chips, from the Ball Canning Cookbook

Ball® Green Tomato Salsa Verde

Prep Time

5 minutes

Cook Time

20 minutes



Use this Green Tomato Salsa Verde straight up as a sauce for enchiladas, or stir it into a cheese dip or your morning breakfast burrito filling! It’s simply delicious.

Click here for additional recipes from the Ball® Canning Back to Basics cookbook.

Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark, LLC. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

The use of fresh lime juice in this recipe is for the purpose of fresh flavor and has been verified as safe by scientific testing.


  • 2 pounds green tomatoes, finely chopped (about 6 tomatoes), or the same amount of tomatillos, husks removed and cleaned
  • 1 cup finely chopped onion
  • 1 teaspoon table salt
  • 2 garlic cloves, minced
  • 1 to 2 jalapeño or serrano peppers, seeded and finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1⁄3 cup fresh lime juice (about 4 limes)


  • 1 Bring the first 5 ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in the cilantro and the lime juice.
  • 2 Ladle the hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
  • 3 Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.



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