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Green Tomato Salsa Verde - A Family Feast

Green Tomato Salsa Verde

Yield: 3 cups 1x
Prep: 30 minutesCook: 10 minutesTotal: 40 minutes


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 1520 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


  1. Cut an X into the bottom of each tomato and place whole tomatoes into a large sauce pan or small pot.
  2. 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.
  3. 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.
  4. After eight minutes, pour into a colander, saving about a cup of the cooking liquid.
  5. Pick out the green tomatoes, jalapenos, onion and garlic and discard the remaining solids.
  6. 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.
  7. Stem and seed the jalapeno and add to the food processor. If you like it hot, include the seeds.
  8. Add the onion and garlic to the food processor.
  9. 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.   
  10. 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.
  11. Serve immediately or chill and serve cold.
  12. 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.

© Author: A Family Feast
Cuisine: Mexican Method: boil, chip