“green tomato salsa recipe for freezing best salsa recipe ever fresh tomatoes”

Yes, I do this every year! Saves me when I’m behind on my canning or waiting for more to ripen so I have a large enough batch. I usually let them sit at room temp overnight before I need to use them because they can take a while to thaw and frozen hands hurt 🙂 . I wouldn’t eat them like fresh tomatoes, but it works great for any canning recipes.
Thanks SO much for sharing this recipe! I loved it to so much because it is so easy to whip up right before I head in for a night shift. All the nurses in the ICU love it when I whip up a batch and bring it in.
Hi there! This salsa looks wonderful and it might be exactly what my husband is looking for (something less “tomato-y” on his taste buds). I’m wondering though if there is a good way to make a smaller amount to test it out. Would cutting everything in half work or would that alter the taste too much? I’d appreciate any thoughts or wisdom you have to share! 🙂 
We served this salsa as a bed for flaky Grilled Grouper, but feel free to serve as an appetizer with chips. Kalamata olives bring a slightly unexpected briny flavor to this salsa, which you won’t be able to resist. 
I made this salsa last Friday night. It vanished. I made this salsa again on Wednesday night. Gone. Going back to the store today for more ingredients. Best salsa ever!!! Super easy to make and the flavor is phenomenal.
OMG this is so good!! I made a batch at 7am for a bbq this afternoon and ate half of it for my breakfast, so had to replenish it with another can of tomatoes (only had a can of chopped tomatoes left, which worked fine, plus another pinch of all the other ingredients… Amazing! Only thing I had to change was using garlic powder as I had no fresh, still fine. Used 1 green chili and half a red, no seeds, perfect! And 1/4 tsp sugar, as I’m not a huge fan of sweetness. Thank you so much, this is my go to Salsa now :)) Going to make your hummus now too!
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I read once you can freeze whole tomatoes and use them later.. me being lazy last year decided to do that with my abundance of garden tomatoes. Have you ever tried that? I’m wondering if I can pull them out and make this..?
Made this yesterday for some carnita burritos, and it was delicious! I didn’t use all the tomato pulp, as the lime juice made it juicy enough. I forgot to add the vinegar, but it still tasted like really nice salsa. Only had to use two large tomatoes, and it made plenty. Thank you! 🙂
It’s not mild if you follow the recipe exactly, but if you remove the seeds from the peppers or substitute a milder pepper I think it will work. My wife is not shy about spice but thought the heat was too much even if the flavor was marvelous. I’m cooking a second batch as I write this with two jalapeno peppers (seeds included) and a poblano for 1.5 pounds of tomatillos. I think she’s going to love it, but you may have to experiment to get it right for you. It’s a marvelous flavor and worth a couple tries.
Homemade Salsa (Canned & Fresh OK): For those of you who are new to making salsa or blanching tomatoes…you’re in luck! I just made a batch of salsa today, and I took pictures so I can give you the play-by-play. Recipe found at Call Her Blessed.
I haven’t tried it so I’m not sure. Of course he flavor will be different but the real key is to check to see about the pH level and food safety. You might try googling to find out. Do you hate the peeling part? I used to hate processing tomatoes, too, until I started broiling them to remove the skins. So much easier than boiling.
Great recipe!  Thank you!  I adapted it slightly and fire-roasted the tomatoes, jalapeños and garlic and my husband and I LOVED it!  Thank you for all the instructions, will DEFINITELY be making more!
If using canned tomatoes, you say to use 28oz can. But for fresh, use 10-12 tomatoes? I can’t imagine there are 10-12 in a 28oz can. Am I missing something? This recipe looks amazing so just want to get it right. I’m going to be using fresh tomatoes vs canned.
Mel! You never disappoint. The legend continues! I’ve long wanted to make my own salsa but never had the courage to try it until your recipe. I knew you wouldn’t let me down. This turned out so delicious. I usually like mild salsa and I think this is closer to medium but it is perfect! Thank you for yet another amazing recipe.
I encourage you to try this recipe out as written (because, if you ask me, it really is the perfect combination of flavors, precisely designed for a light, refreshing and flavorful salsa with a decent but not overwhelming kick), but then feel free to do your own tweaking to suit your own tastebuds.  This recipe is a highly customizable one: add corn and beans (after blending).  Omit the lime juice.  Leave in all of the jalapeno seeds (if you do this, be prepared for some hot salsa).  Whatever suits your taste.
Canning jar lids and bands – Rings and metal bands that secure the lids to the jars. You will ALWAYS use NEW LIDS when canning. Bands may be re-used but, never try to can new products by using old lids. Be sure to wash the bands and check them to make sure they are not bent.
You can’t really appreciate this salsa until about a month after canning. I’ve tasted many versions of homemade canned salsa and this is the best! Has a very nice consistency. Here’s what I found: I tasted it during the canning process and was somewhat disappointed at the vinegar taste but that pretty much disappeared after it cured for a month. I had added almost all of the sugar to counter the vinegar flavor and was sorry I did because it was a little sweet after curing. (I used Big Boy and Early Girl tomatoes.) The ground pepper was also very strong during the canning process but mellowed after a month. I like a medium hot salsa and was a little shy on the jalapenos…used only 3. I would definitely increase that to 5 or 6. In the meantime, I’m stirring some red pepper flakes into each jar as I open them. I also couldn’t taste the cilantro after curing so I would increase that as well. Thanks for sharing this recipe!
Hi Carol, If you’re really sensitive to heat, you may want to cut back on the peppers in addition to removing the seeds. It may take a bit of trial and error, but you can always make it a bit spicier next time if you want more of a kick.
i stumbled across this and was drawn to the natural ingredients, but is so expensive to make, i usually make salsa with jarred tomatoes but i went to trader joes and got three pounds of tomatoes to make this, it just didn’t taste that great to be honest, it tasted very fresh but not really like salsa like i’m used to, and mine was also a pinker color
Colleen- I just chop them up :). If you have super juicy tomatoes I find it gets a tiny frothy right after you blend but just put the jar in the fridge for like 5 minutes and it settles down and looks beautiful.
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We just sampled this salsa and it is absolutely fantastic!!! I thought that all of the ingredients complimented each other. Way to go Mel! This is my third year in a row making red salsa. I make it to enjoy at home and to share with family and I also enter certain canned specialties each year in our local state fair. Two years ago I won Third place for my red salsa. Last year I did not receive a ribbon. This year I suspect I’ll be in good running for ribbon contention! Our North Carolina State Fair is held in October. I’ll be sure to let you know the outcome!
I still have about a gallon of my very hot roasted tomato salsa (in many small yogurt containers) that I made two summers ago. Still tastes fine to me. In fact, since I tend to forget it’s in the fridge, I historically have left it too long and it has spoiled. So now I refreeze the salsa after each use. Have refrozen it as many as three times, and it still tastes OK.
The recipe looks good except for adding factory canned tomato sauce and paste!  Ugh.  I make my own and would use it.  If I didn’t make my own I would simply cook it longer to thicken.  You sort of lose the whole meaning of “home canned” if you add factory food in it, don’t you think?
In a large pot add the tomatoes, onions, peppers, hot peppers, garlic, sugar, salt, cumin and vinegar. Stir often and bring up to a boil, reduce heat to simmer and boil gently for about an hour, continuing to stir occasionally. Sauce should be reduce by half and somewhat thickened. Adjust taste with salt if needed.
Thanks! I did some skins and some not, but mixed it all together. It turned out pretty good, but a little sweet….I didn’t add any sugar. Could it be the apple cider vinegar or possibly the cherry tomatoes? Thanks again!
Pico de gallo is known for its fresh flavor. Fresh tomatoes, jalapeno, cilantro, onion and lime juice come together in one bright, balanced bite. Just pulse the blender to keep that chunkier texture, then scoop up the salsa with warm, salted tortilla chips.
This is absolutely the first salsa I’ve ever and canned. Perfect! The best I’ve tasted. I’ve just begun gardening, and was able to use all ingredients from my own garden. Successful and delicious!
Your basic method for making salsa has become a permanent part of our cuisine. Even though I use vastly different ingredients sometimes, the essential approach is yours. I just made a big batch of salsa verde, completely winging it on the ingredients, but it’s wonderful! Used 2.5 lb tomatillos, 1.75 lb onions, 1.25 lb jalapenos, 13 cloves garlic, a T each of cumin and lime juice, 1 t each of salt and pepper. THANK YOU for introducing me to roasted veggie salsa!
“This is an AWESOME Salsa, Yeah Its Sweet which is Perfect for my mom and I Love it too. Made 1/6 and 1/12 th of this Recipe four times Now. Is so Good… I Used Ten Times the Jalapenos and Added Cilantro Probably be about 1/3 Cup Dried Cilantro for Full Recipe, To Make a Nice Sweet n’ Spicy.”
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Can I somehow substitute the chilantro? I live in Denmark, and chilantro doesn’t seem to exist here. Our supermarkets are… rediculous. Jalapenos are available in supermakets. I have lots of green tomatoes… would love to use them!

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