Green Tomato Chili Verde

Tess Geer


This is a recipe I modified from a Ball Blue Book recipe. It's a great way to use up your green tomatoes! Adjust the number of peppers to your taste. Ten will give you medium heat.

★★★★★ 1 vote
6 1/2 pint jars
20 Min
25 Min


7 c
chopped green tomatoes
jalepeno peppers, chopped & seede
2 c
chopped red onions, about two large
4 clove
garlic, finely minced
1/2 c
lime juice
1/2 c
1/2 c
minced fresh cilantro
1/4 c
minced fresh thyme
1/8 c
minced fresh oregano
1 Tbsp
ground cumin
2 tsp
gourmet salt blends roasted garlic shallot & pepper salt


1Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
2Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in sugar, cilantro, cumin, oregano, thyme and Gourmet Salt Blends salt. Reduce heat and simmer 5 minutes.
3Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles by running a spatula around the inside of the jar. Wipe rim with a damp paper towel. Place lids and bands and adjust until fit is fingertip tight.
4Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican