By Martha Rose Shulman
- Total Time
- 45 minutes
- Rating
- 5(426)
- Notes
- Read community notes
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
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Ingredients
Yield:About 1¾ cups (more if thinned with water)
- 1pound green tomatoes
- 2 to 3jalapeño or serrano peppers (more to taste)
- ½medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
- Salt to taste
- ½cup roughly chopped cilantro
- ¼ to ½cup water, as needed (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (3.5 servings)
39 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 417 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
Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
Step
2
Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
Tip
- Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made.
Ratings
5
out of 5
426
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Cooking Notes
Kathy
Can you freeze it?
Kate
I found it much easier to halve the tomatoes and then broil them on the foil lined sheet. Then, when cooled, I pulled the skins off easily and tossed them in the blender.
The Culinary Cottage
We were forced to pick pounds of green tomatoes today thanks to approaching freezing temps. This recipe was a perfect use for them. Simple and fresh tasting, wonderful as is! (Although I'll admit I roasted my jalapeños along with the tomatoes.)
Zach
I added a teaspoon of corn starch and let it simmer for a minute or two, so that it would stick to my tortilla chips.
Lincolnparkoven
Wow, that's delicious! Thank you! I used 3 whole jalapenos and it's got a nice kick. I also halved the tomatoes for broiling and that's a clear helper. And while it's tasty with chips. served over a roasted sweet potato was really a boost. I'll do this every year when we pull the tomato plants before the first frost.
emily
Delicious. Added some garlic and like juice. I intend to use this as a enchilada sauce next week so froze. Will update on the success of the freezer adventure.
Ann
I cut the tomatoes in half (or smaller) so that it's easier to turn them to do the second broil. I don't bother coring the blackened tomatoes. I slip off the skins, finely chop them and then combine with the other ingredients. I don't use a blender. This recipe is always well received and is any eye-opener for friends who don't know what to do with their green tomatoes at the end of the season. I have not tried to freeze this salsa; or any other salsa, for that matter.
VikkiJay
Green Tomato Salsa:3 green tomatoes (raw)1 large onioncloves of garlicoil, salt pepperBest salsa ever!!!
valzee
Not sure why water would be needed here? Mine was very watery after blending (I pulsed it). I wasn’t sure if coring the tomato includes removing liquid part with the seeds? I just cored, that is, remove the stem area. Very nice but very watery without including additional water. I did feel it needed a garlic kick so added a clove in the blending.
Faith Holly
A little lemon juice makes this tasty salsa even better.
Lauren
Not bad, but needs a little something extra IMO. I think a little roasted garlic and/or lime juice would do the trick.
Beth Mitchneck
Add roasted garlic and lemon or lime
Lynn
Definitely agree that halving tomatoes and broil cut side down worked like a charm. No need to flip, no need to core. Delicious.
mj
I added some toasted garlic, Thai chilis , oregano and extra cilantro . It was delicious
Nate
2 cloves garlic, juice 1 lime
Melissa
Juice of a lime (or half) lifts this nicely!
John H.
Didn't have peppers, but I subbed in some tomatillos and broiled them with the tomatoes. Made an excellent mild salsa.
Suz
love this way to use my green tomatoes! I like it better than a tomatillo salsa, I'm lazy and didn't peel or core my tomatoes and no one was the wiser :) I also added lime juice and garlic and my jalapenos happened to be red, so it gave lovely color!
Jb
Very time consuming for what it is
Julianne
Echoing Kathy: can this be frozen?
Linda
Can I can this recipe
Lauren
Not bad, but needs a little something extra IMO. I think a little roasted garlic and/or lime juice would do the trick.
Laura
I'll make this again. Tbh, I used two jalapeños, and it was too much heat for me (I left the seeds in). I might take the seeds out of half of them next time, and roast in the oven as another reviewer did. Also, I added a little honey to give it some sweet balance to the heat (and pull the other flavors together [for my taste]). Not a lot of natural sugars in the tomatoes I used -- they were very green!
Rona
I also added honey and it was still crazy acidic and bitter. Not really edible and too much work to salvage a few green cherry tomatoes; next year they’re going to seed.
nLI
No cilantro so used a bit of cumin and some dried parsley. No fresh jalapeño so used Jeffs (from a jar). Served warm. Flavor outstanding, compliments galore. Gone in a flash.
Patricia
Made as written but with yellow onion. Add garlic next time; the people eating it today don't like it. Very refreshing and good. My blender made it very smooth-use a food processor for chunky.
Patricia
Served with flour tortilla brushed with butter, sprinkled with tajin, scored into wedges, then toasted in a 350 degree oven. Perfect!
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