tomato green chile salsa

This is as close as I’ve come to replicating my favourite Hatch green chile and tomato salsa. The recipe is from New Mexico State University where chiles are serious business and it’s safe to can in boiling water if that appeals. Jars of salsa that do not seal when canned may be safely re-processed within 24 hours.

I’ve also frozen it with good results. Salsa makes a great gift or dish for a potluck.

This recipe yields 5-6 cups.

Tomato Green Chile Salsa


  • 3 cups tomatoes, peeled, cored and chopped
  • 3 cups long green New Mexico or Anaheim chiles, seeded and chopped
  • 3/4 cup onion, chopped
  • 1 jalapeño, seeded and finely chopped
  • 6 cloves garlic, minced
  • 1-1/2 cups apple cider vinegar (minimum 5% acidity)
  • 1/2 tsp ground cumin
  • 2 tsp dried Mexican oregano
  • 1 1/2 tsp fine sea salt


  • Combine all ingredients and bring to a boil, stirring frequently. 
  • Reduce the heat and simmer for 20 minutes, stirring occasionally.
  • Ladle into hot sterilized pint canning jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner for 25 minutes.