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


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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

How to Make Green Tomato Chili Verde


  • 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.

Printable Recipe Card

About Green Tomato Chili Verde

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

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