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Green Tomato Salsa Verde swaps tomatillos for green tomatoes to create a fresh, zesty, and delicious salsa. Serve it with chips or any of your favorite Mexican dishes.
Make a delicious salsa verde with green tomatoes
With a distinct chill in the air these days, it feels like a race against time for our still-green tomatoes growing in our back yard garden. Will they ripen before the first frost for one last tomato sandwich? Or will we use them to make this delicious salsa verde instead?
It’s a win-win situation as far as I’m concerned! While most traditional salsa verde recipes use tomatillos – a round, green, tomato-like fruit with a papery husk around them and a sour-tart taste – ours is a green tomato salsa verde with a mellow, but still zesty flavor.
Green Tomato Salsa Verde is great served with chips, or spooned over grilled meats such as steak, pork or chicken. Or, serve it as you would any fresh salsa with your favorite Mexican dishes including quesadillas, tacos, or enchiladas.
Why you’ll love Green Tomato Salsa Verde
- This is a delicious way to enjoy end-of-season green tomatoes.
- The zesty fresh flavors are so good, you’ll devour that entire bowl of salsa with chips in no time!
- It’s a versatile recipe and can be served with grilled foods or as a condiment with any Mexican dish.
What is Salsa Verde?
Salsa Verde translates to “green sauce” in Spanish. However, there are versions of salsa verde in both Mexican and Italian cuisine.
The Italian version of salsa verde is similar to a pesto.
In Mexican cuisine, it has more liquid and finely chopped ingredients (typically tomatillos).
Key Ingredients & Substitutions
- Tomatoes – This recipe calls for about a pound and a half of fresh green tomatoes. We also added one red tomato to our salsa to add some flecks of color to the dish, as well as to sweeten the salsa just a bit.
- Jalapeno – This adds a touch of heat to the finished salsa verde. If you like things extra spicy, leave the seeds in as well.
- White Onion – Choose a white onion (rather than a sweet or yellow onion) as it adds a sharper, zestier taste.
- Fresh Limes – We always suggest that you squeeze fresh lime juice for recipes, rather than buying bottled. (We find that the bottled juices have a bitter aftertaste.)
- Fresh Cilantro
- Fresh Garlic – Avoid jarred chopped garlic – fresh garlic is best for this fresh salsa.
- Kosher Salt
- Black Pepper
- Fresh Mint
- Ground Cumin
- Ground Coriander
Special Tools Needed
- Knife and cutting board
- Large Saucepan or Small Stock Pot
- Food Processor
How do I make Green Tomato Salsa Verde?
- Score both kinds of tomatoes with an X on each bottom.
- Place the whole green tomatoes, the red tomato, jalapeno, cut up white onion, one lime cut in half, cilantro stems, fresh peeled garlic, kosher salt and black peppercorns into a large saucepan or small pot. Cover with water and bring to a boil.
- Remove red tomato after two minutes.
- Cook the rest of the ingredients for eight minutes at a low boil.
- Peel and core red tomato and place in food processor while the other ingredients boil.
- Strain the boiled salsa ingredients over a bowl. Reserve about a cup of the liquid.
- Peel and core the green tomatoes once cool enough to handle and place in a food processor.
- Stem and seed the jalapeno and place in food processor
- Place the cut-up onion in the food processor.
- Place the whole garlic in the food processor.
- Discard the rest of the solids from the pot. (Remember to save that one cup of the liquid!)
- Add lime juice, spices, herbs, and seasonings to the food processor.
- Pulse the mixture a few times, check consistency and keep pulsing until the salsa is chopped but not pureed. If the mixture is too thick, add a little of the reserved cooking liquid.
- Taste and add more salt and pepper if desired.
- Serve with chips or over grilled meats. Chill for best results
Tips & Tricks
Salsa Verde can be served at room temperature or chilled.
Frequently Asked Questions
- Can I make Green Tomato Salsa Verde ahead of time? Yes, the flavors meld the longer it sits.
- How do I store leftovers? Keep refrigerated for up to a week.
- Can I freeze this salsa? No, we don’t recommend doing so.
- Can I can this salsa? Always refer canning questions to the experts at https://www.ballmasonjars.com/
Click here for more delicious Tomato Recipes!
1 1/2 pounds green tomatoes, left whole
1 medium to large red tomato, left whole
2 medium jalapenos, left whole
1 medium white onion, peeled and cut into quarters
2 large fresh garlic cloves peeled and left whole
1 cup cilantro, divided (1/2 cup cilantro stems, 1/2 cup cilantro leaves)
2 sprigs fresh mint (about 15–20 leaves)
3 limes, divided
2 teaspoons kosher salt divided
1/2 teaspoon whole peppercorns
1/4 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Tortilla chips, for dipping
- Cut an X into the bottom of each tomato and place whole tomatoes into a large sauce pan or small pot.
- Add whole jalapenos, quartered onion, peeled garlic cloves, cilantro stems, fresh mint, one lime cut in half, one teaspoon of the salt and the peppercorns. Add water to cover and bring to a boil.
- Lower heat to a low boil and after two minutes, remove red tomato to your cutting board and continue cooking the rest for eight more minutes.
- After eight minutes, pour into a colander, saving about a cup of the cooking liquid.
- Pick out the green tomatoes, jalapenos, onion and garlic and discard the remaining solids.
- Once the vegetables are cool enough to handle, peel the red and green tomatoes and remove the stem/core. Then place in a food processor.
- Stem and seed the jalapeno and add to the food processor. If you like it hot, include the seeds.
- Add the onion and garlic to the food processor.
- Squeeze the remaining two limes into the food processor (about ¼ cup), along with the remaining teaspoon of salt, ground black pepper, sugar, cumin, coriander, and cilantro leaves.
- Use the pulse option and pulse a few times, check consistency and keep pulsing until the Salsa Verde has a coarse consistency. If too thick, add a little of the reserved cooking liquid, otherwise discard the liquid if not using.
- Serve immediately or chill and serve cold.
- Serve with corn chips as a salsa or serve as Salsa Verde over grilled steak, chicken or pork.
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Nutritional Information below does not include the tortilla chips.