Green Tomato Salsa
- Total Time
- 45 minutes, plus 4 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 6green tomatoes, peeled, cored, seeded and coarsely chopped
- 1Granny Smith apple, peeled, cored and coarsely chopped
- 1medium onion, peeled and minced
- 2tablespoons sugar
- 1small jalapeno chili pepper, seeded, deveined and minced
- 2tablespoons grated ginger
- 2tablespoons grated lemon rind
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 1cup fresh coriander, minced
Nutritional analysis per serving (4 servings)
113 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 20 grams sugars; 3 grams protein; 321 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
Place the tomatoes in a large cast-iron skillet. Add the remaining ingredients except for the coriander. Cook over medium-low heat until thickened into a heavy paste, about 30 to 40 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced coriander and season to taste with additional salt and pepper.
Private Notes
Comments
This was really good and a great use of green tomatoes. Didn’t have a green apple so used a honeycrisp. Instead of mincing, I just grated it in. Squeezed some lemon in it at the end to add the tartness that was missing. The ginger is a great but unique addition. A lovely balance of sweet and tangy! Try it if you have some green tomatoes around!
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