Kat's Green Tomato Salsa

Again, this recipe is more of a guide. I’ve used it as an excuse to share my absolute favourite way to use tomatoes, but the truth is, you could change the tomatoes to red and make a red tomato salsa (you may want to peel them and just finely chop) or change the spices for an italian tomato sauce.

I know that we traditionally think of tomatoes as acidic foods, but the truth is that they have been bred to be less acidic over time. If you are so inclined, do a PH test of your sauce before you can and if it is less than 4.5, you can omit the acid (for salsa, I use lime juice, for tomato sauce, I use vinegar).

  • About 12 medium green tomatoes

  • 5 to 10 fresh jalapeno, habanero or Scotch bonnet peppers seeded and finely chopped or a jar of canned jalepenos

  • 2 large red onions, chopped

  • 2 cloves garlic, finely chopped

  • 1/2 cup lime juice

  • 1/2 cup loosely packed finely chopped cilantro

  • 2 tsp ground cumin

  • 1 tsp dried oregano (or espazote if you can get your hands on it)

  • 1 tsp salt


  1. Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes. I like to blend mine roughly with an immersion blender, because I hate skinning green tomatoes!

  2. Ladel hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Centre hot lid on jar and tighten

  3. Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.

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