GREEN TOMATO SALSA

The first frost of the season hit and took out most of my tomato plants, leaving me with plenty of beautiful green tomatoes still on the vines.

I usually pickle my green tomatoes, but after coming across several recipes for Green Tomato Salsa, I decided to give it a try. I'm glad I did!

The flavor is similar to salsa verde, but instead of tomatillos, this recipe uses unripe green tomatoes. Roasting the tomatoes, onion, garlic, and jalapeño under the broiler gives the salsa wonderful flavor, and fresh cilantro and lime finish it off.

Best of all, it's incredibly simple to make.

INGREDIENTS

  • About 4 small green (unripe) tomatoes
  • 1/2 to 1 jalapeño pepper (according to how much heat you like)
  • 3 large cloves garlic
  • 1 medium onion
  • ½ cup fresh cilantro leaves, chopped
  • ½ teaspoon salt
  • 2 tablespoons lime juice

DIRECTIONS

  1. Peel the garlic. Peel and quarter the onion. Remove the seeds from the jalapeño. Cut tomatoes into quarters.
  2. Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. (use can use parchment paper for easy cleanup)
  3. Broil on high for 4 to 5 minutes until just starts to blacken. Turn the vegetables over and broil another 4 to 5 minutes.
  4. Remove from oven and place all of the vegetables in a food processor or blender.
  5. Add the cilantro, salt, and lime juice.
  6. Pulse until desired consistency is reached. Add more salt if needed.
  7. Refrigerate salsa to cool.


Print Recipe

GREEN TOMATO SALSA

Yield: About 2 cups



INGREDIENTS

  • About 4 small green (unripe) tomatoes
  • 1/2 to 1 jalapeño pepper (according to how much heat you like)
  • 3 large cloves garlic
  • 1 medium onion
  • ½ cup fresh cilantro leaves, chopped
  • ½ teaspoon salt
  • 2 tablespoons lime juice

DIRECTIONS

  1. Peel the garlic. Peel and quarter the onion. Remove the seeds from the jalapeño. Cut tomatoes into quarters.
  2. Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. (use can use parchment paper for easy cleanup)
  3. Broil on high for 4 to 5 minutes until just starts to blacken. Turn the vegetables over and broil another 4 to 5 minutes.
  4. Remove from oven and place all of the vegetables in a food processor or blender.
  5. Add the cilantro, salt, and lime juice.
  6. Pulse until desired consistency is reached. Add more salt if needed.
  7. Refrigerate salsa to cool.