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.
- 8 ounces green tomatoes (about 5 small)
- 1 jalapeño pepper (without seeds)
- 3 large cloves garlic
- 1 medium white onion
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 2 tablespoons lime juice
- Peel the garlic. Peel and 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. (Ours were small so we left them whole.)
- Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Broil on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
- Transfer everything to a food processor or blender, except use only 1/2 of the jalapeño. Add the cilantro, kosher salt, and lime juice. Pulse until desired consistency is reached. Taste, and 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.
- Category: Appetizer
- Method: Broiled
- Cuisine: Mexican
Keywords: Green tomato salsa, What to do with Green tomatoes, Green tomato recipe