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
  • 10
    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


  1. Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
  2. Combine 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.
  3. Ladle 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.
  4. Process 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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