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| image from acoupolecooks.com |
https://www.acouplecooks.com/green-tomato-salsa/
Green Tomato Salsa
★★★★★
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6
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.
★★★★★
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6
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.
Ingredients
8 ounces green tomatoes (about 5 small)
1 jalapeño pepper (without seeds)
3 large cloves garlic
1 medium white onion
½ cup fresh cilantro leaves [optional]
½ teaspoon kosher salt
2 tablespoons lime juice
8 ounces green tomatoes (about 5 small)
1 jalapeño pepper (without seeds)
3 large cloves garlic
1 medium white onion
½ cup fresh cilantro leaves [optional]
½ teaspoon kosher salt
2 tablespoons lime juice
Instructions
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 ½ 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 ½ 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.
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 ½ 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 ½ 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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