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Spicy Green Tomato Salsa

2.5 lbs green tomatoes, diced
2 large onions, white or yellow, diced
4 red peppers, diced
¼ cup, pickled jalapeno peppers, finely chopped *see note
7 - 8 hot green bird's eye chillies, finely chopped (or to your spice tolerance)
4 fat garlic cloves, finely chopped
¼ cup lime or lemon juice
Scant ¼ cup white vinegar
1½ tbsp or to taste, coarse salt 2 tbsp sugar
4 - 5 spring (green) onions, chopped
Around ¼ cup, loosely packed fresh oregano
Around ¼ cup, loosely packed fresh coriander (cilantro)


Combine the green tomatoes, onions, red peppers, jalapenos, bird's eye chillies and chopped garlic in a large pot. Add the lime/ lemon juice, vinegar, salt and sugar. Stir and place on a medium heat.

Cook uncovered, stirring occasionally, for about 20 minutes, then add the chopped spring onions. Continue to cook for an additional 15 minutes. The salsa will be quite thick at this point.

Taste and adjust the seasoning to your liking. Stir in the fresh chopped oregano and cook for another 5 minutes. Then add the coriander and stir well. Take off the heat.

To bottle the salsa, prepare 3×500ml (
or 32×500ml and 2×500ml like I did) Mason jars. Wash the jars in hot water, then pour in hot water to fill about a quarter of the jars. Place the jars (without the lids) in an oven heated at 200 F (95 C) for about 30 - 40 minutes. I do this first, then start the salsa.

Next, wash the lids and rings in hot water, then place in a saucepan. Cover with water, then heat until just boiling (but not actually boiling).

When the salsa is ready, very carefully take out one jar at a time from the oven and pour out the water inside it. Place the jar on a heatproof surface, then using a funnel, ladle in the hot salsa. Clean the rim of the jar. Using a lid lifter, if you have it, very carefully place the lid on top, then screw in the ring to fingertip tightness. Fill the other jars in the same way. Leave undisturbed for 24 hours. Check to see if the lids have sealed (you won't be able to pop the middle of the lids if they have sealed properly) If any lids haven't sealed, place that jar in the fridge and eat within 2 weeks.

I actually don't bother processing the jars in a boiling water bath, as we normally would eat this salsa within a few months of bottling, but if you want to be extra safe, you can process the jars in a boiling water bath for about 15 - 10 minutes.

You can find more information on canning here.


I used pickled jalapenos for this recipe, but they are not as hot as fresh jalapenos. If you're using fresh jalapenos reduce the quantity used. Remember that bird's eye chillies are also used in the recipe, so increase or decrease the spice level to your taste.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise