Green Tomato Salsa Verde

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.

• 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.

• 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
• Sugar
• Ground Cumin
• Ground Coriander

1. Score both kinds of tomatoes with an X on each bottom.
2. 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.
3. Remove red tomato after two minutes.
4. Cook the rest of the ingredients for eight minutes at a low boil.
5. Peel and core red tomato and place in food processor while the other ingredients boil.
6. Strain the boiled salsa ingredients over a bowl. Reserve about a cup of the liquid.
7. Peel and core the green tomatoes once cool enough to handle and place in a food processor.
8. Stem and seed the jalapeno and place in food processor
9. Place the cut-up onion in the food processor.
10. Place the whole garlic in the food processor.
11. Discard the rest of the solids from the pot. (Remember to save that one cup of the liquid!)
12. Add lime juice, spices, herbs, and seasonings to the food processor.
13. 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.
14. Taste and add more salt and pepper if desired.
15. Serve with chips or over grilled meats. Chill for best results

• 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/

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