Green Tomato Salsa Verde

Wondering what to do with green tomatoes? Make green tomato salsa, of course! They blend into a zesty dip that tastes just like salsa verde.

Green Tomato Salsa Verde

8 ounces green tomatoes (about 5 small)
1 jalapeño pepper (without seeds)
3 large cloves garlic
1 medium white onion
1/2 c fresh cilantro leaves
1/2 tsp kosher salt
2 tbsp lime juice
Peel the garlic. Peel & quarter the onion. Remove the seeds and ribs from the jalapeño (save the seeds for a hot salsa). If tomatoes are large, quarter them; otherwise leave them whole.

Place green tomatoes, garlic, onion &  jalapeño on a baking sheet. Broil on high for 4-5 min until just beginning to blacken. Flip & rotate the veggies & broil another 4-5 min.

Transfer everything to a food processor or blender, except use only 1/2 of the jalapeño. Add the cilantro, kosher salt &  lime juice. Pulse until desired consistency is reached. Taste &  if you’d like it hotter add the other 1/2 of the jalapeño and/or some seeds. You may want to refrigerate until serving since the salsa will be warm from the roasting; or leave it at room temperature until serving. Stores up to 1 week refrigerated.

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