Salsa verde recipe for canning


Please read the safety note at the end of this post before deciding to make this recipe.

This is one of the absolute best smelling recipes we’ve made in a long time – unfortunately it’s not as pretty as it smells!


Green salsa is great with corn chips but I’m especially excited to add it to breakfast (with poached eggs) and fish tacos too!


  • 10 cups chopped cored peeled green tomatoes (about 12 medium)
  • 8 jalapeno peppers finely chopped(include seeds and pith – they add heat!)
  • 2.5 cups finely chopped red onion (about 2 large)
  • 4 cloves garlic, finely chopped
  • 3/4 cup lime juice
  • 3/4 cup loosely packed finely chopped cilantro
  • 1 tbsp ground cumin
  • 2 tsp salt
  • 2-3 tsp freshly ground black pepper
  • 9-10 (8 oz) half pint glass preserving jars with lids and bands


  1. Mix all vegetables and salt together.  Cover loosely and sit in warm spot in your kitchen for 3-6 hours.  If you don’t know why we rest it, read this article – you’ll also see why I recommend making 3 salsa recipes at the same time!
  2. Prepare canner (large pot of water which will cover the jars by at least 1 inch), heat jar seals and sterilize jars (in boiling water for 10 minutes).
  3. Rinse vegetables very well.
  4. Add lime, tomato water (from the rested tomatoes) and spices and simmer for 5 minutes.
  5. Add vegetables to brine, simmer for 10 minutes.
  6. Add veggies to jars, then add liquid while leaving 1/4 inch headspace.  You will likely have extra brine; which is better than running out.
  7. Wipe rims, apply seals and rings and place in waterbath and process (boil) for 10 minutes.
  8. Remove from waterbath, allow to cool for 24 hours and check lids for proper seal.


In 5 years of sharing recipes, I’ve avoided posting salsa recipes on WellPreserved.  The main reason is simple: salsa includes a lot of low-acid ingredients and requires a delicate balance to ensure safety.  As I’ve written before, I think there are many problems around food bloggers (like myself) claiming to be food safety experts.  I am not a food scientist and what I feel comfortable/ safe eating, may not be the same for you.  Today’s recipe was based on a source I chose to trust ( (aka Ball Jars recipe for salsa verde) though modified slightly based on my non-scientific experience.  At time of publishing, my personal source for tested tomato and salsa recipes is the USDA Complete Guide to Home Canning Guide 3 Selecting, Preparing and Canning Tomatoes and Tomato Products.  We eat every recipe we post and share it with that in mind.

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