Green Tomato Salsa ~ Salsa Verde

Zesty and sweet, this salsa delivers a well-rounded balance of deep flavor and heat. Quick and easy to make, this recipe is a great way to make good use of some of your unripened tomatoes
Photo by Christoph B.
Adapted from jamesandeverett.com

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

3

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

3

servings

Adapted from jamesandeverett.com

Ingredients

  • 3

    –4 pounds green tomatoes, stems removed and halved

  • 1

    red onion, medium-sized peeled and quartered

  • 1

    yellow onion, medium-sized peeled and quartered

  • 2

    Hatch chilies or Anneheims

  • 2

    jalapeno

  • 1

    Serrano pepper

  • 6

    cloves garlic, peeled

  • 1

    cup fresh cilantro

  • Juice of one fresh lime

  • Salt to taste

Directions

Heat oven to 475 degrees F (use convection if you have it). Light brush the bottom of a roasting pan with olive oil. Place tomatoes cut side down and brush with oil. Roast for 15 – 20 minutes or until tomatoes take on some roasted color. In a second pan prepare onions, peppers, and garlic for roasting in the same manner as the tomatoes, lightly coating with oil. Place in the oven for 15 to 20 minutes. Check the garlic after about 10 minutes and remove if soft and lightly browned. Continue roasting onions and peppers until the skin of the peppers is slightly blistered. Set everything aside and allow to cool. Place roasted tomatoes, garlic, onions and lime juice in a food processor and pulse until well combined. Cut the tops off of the peppers and peel the skin (you might consider wearing gloves). Cut in half and remove seeds if desired (remember seeds add heat, I kept mine). Rough chop peppers and add to the processor along with the cilantro. Pulse to combine. Add salt to taste. Store in a tightly sealed container in the fridge for up to six weeks, or seal in jars and process in a water bath according to safe canning procedures.

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