Easy, flavorful green tomato salsa verde made with piquant onion, cilantro, and chili, and lightly charred fresh green tomatoes.
Recipe by Yup, it's Vegan on July 23, 2019
Prep time: PT20M
Cook time: PT5M
Total time: PT25M
Rating
5 stars (31 reviews)
Keywords
green tomato salsa
Ingredients
1 lb green tomatoes ((green = unripe))
1/2 medium white onion (diced)
1 or 2 serrano peppers (thinly sliced (mine were super hot, so I only used 1))
1/2 tsp salt (or to taste)
1/2 cup chopped fresh cilantro
1 tbsp lime juice (or to taste)
Categories
condiments
dips
Cuisine
dairy-free
gluten-free
Mexican
nut-free
oil-free
refined sugar-free
soy-free
vegan
vegetarian
Steps
Halve the green tomatoes and slice out the interior section around the stem (see the instructional image in my post), then cut in half again to make quarters. Lay out the tomatoes on a baking sheet lined with foil.
Turn on the broiler in your oven and set the baking sheet on a top rack a few inches from the flames. Broil for about 5 minutes or until lightly browned. (If your oven does not have a broiler, use the hottest temperature your oven can reach and roast for 10 minutes or until lightly browned).
Meanwhile, add the diced onions to a bowl and fill with cold water to soak for 5 to 10 minutes.
Add the broiled green tomatoes to your food processor and pulse a few times to break them into pieces. Drain the water from the onion and add it along with the peppers, salt, cilantro, and lime juice. Pulse a few more times, until the desired texture is reached. Taste for seasoning and add more salt and lime juice if desired. The green tomato salsa can be served immediately, but it's even better after an hour or more in the fridge for the flavors to meld.
Nutitrion
Serving Size: 1 quarter cup
Calories: 18 kcal
Carbohydrates: 4 g
Protein: 1 g
Sugar: 3 g
Reviews
Michelle on 2022-07-19 (5 stars): My family loves this recipe so much. I roast the halved and seeded jalapeños with the green tomatoes for a little different flavor profile.
CJ on 2021-12-10 (5 stars): Just made today, yes December 10th with green tomatoes! Living on the Sonoran Desert makes it possible! Used 2 pounds of green tomatoes and a large onion and one jalapeño pepper, didn’t have cilantro so use a sprinkle of cumin. Fabulous!
Sandra on 2021-10-23 (5 stars): This is excellent and a great way to enjoy those late growing tomatoes. Thanks
