Green Tomato Salsa Verde
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green tomatoes
- 2 to 3jalapeño or serrano peppers (more to taste)
- ½medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
- Salt to taste
- ½cup roughly chopped cilantro
- ¼ to ½cup water, as needed (optional)
Nutritional analysis per serving (3.5 servings)
39 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
- Step 2
Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
- Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made.
Private Notes
Comments
Can you freeze it?
I found it much easier to halve the tomatoes and then broil them on the foil lined sheet. Then, when cooled, I pulled the skins off easily and tossed them in the blender.
We were forced to pick pounds of green tomatoes today thanks to approaching freezing temps. This recipe was a perfect use for them. Simple and fresh tasting, wonderful as is! (Although I'll admit I roasted my jalapeños along with the tomatoes.)
Cutting the tomatoes in half to avoid flipping was a great idea! I did a fairly haphazard job of taking off the peels, and the salsa still came out fine. I’m glad I let the 5-star reviews convince me to choose this recipe to use some of the 13 pounds of green tomatoes I picked ahead of this week’s freeze—it was surprisingly delicious!
Add roasted garlic and lemon or lime
Definitely agree that halving tomatoes and broil cut side down worked like a charm. No need to flip, no need to core. Delicious.
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