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green tomato chili verde

(1 rating)
dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

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 rating)
yield 6 1/2 pint jars
prep time 20 Min
cook time 25 Min
method Canning/Preserving

Ingredients For green tomato chili verde

  • 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
    sugar
  • 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.
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