Green Tomato and Mango Salsa

I don’t know about you but I’m always a little startled when the growing season abruptly ends because the first frost is upon us. Here in Colorado, my tomato plants are inevitably covered with green fruit and this recipe was born out of desperation last year. I wanted to use them up so I wouldn’t have every spare space covered with ripening green tomatoes. Makes (12) 10 oz jars (approx).

  • Approx 32 cups of roughly chopped green tomatoes but this is flexible

  • Aprrox 10 cups of finely diced red onion

  • 5-10 finely diced spicy peppers of your choice (I used fresh Jalapeños)

  • 5-7 heaping tbl of cumin

  • 10-16 cloves of garlic

  • 3 heaping tbl of salt

  • 32 cups of mango I used a jumbo bag of frozen mango from Costco - or a box of fresh if you have them. The tomatoes are so sour you need the mango to balance it out.

  • An extra large head of chopped cilantro, approx 1-2 cups packed


  1. Combine all the ingredients and simmer on the stove for twenty minutes until the tomatoes break down stirring constantly.

  2. Blend with a wand blender.

  3. Add the cilantro.

  4. Taste and add more of any of the ingredients that are needed.

  5. Follow conventional canning instructions or freeze.

Christina Manning Lebek