Green Tomato Salsa Verde
Green Tomato Salsa Verde is bright, flavorful and made with fresh ingredients! A blend of lime, onion, cilantro, jalapeno, garlic, spices and tangy green tomatoes . . . the perfect end of summer snack!
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Homemade Salsa
While flipping through one of my food magazines I came upon a Ball Canning Recipe pull-out. In it I discovered a new version of Salsa Verde, this one made with green tomatoes. I’ve always made My Verde Sauce with tomatillos so I was curious to see how a green tomato salsa would taste.
Luckily friends have been giving me tons of green tomatoes this year to play around with. I was surprised at how similar the flavor of green tomato salsa is compared to regular tomatillo salsa verde. They are both delicious so I guess it just comes down to personal preference.
The tomatillo salsa usually requires cooking while my version of the green tomato salsa verde is not cooked. The green tomato salsa verde can easily be made chunky or more restaurant style.
Green Tomato Salsa Verde is also very healthy. It is made simply with fresh ingredients and a few dried spices. Which is perfect for my attempt to eat healthier . . . of course the tortilla chips certainly cannot be categorized as healthy.
But, I did come up with a way to enjoy this delicious salsa verde without tortilla chips. I will be sharing that recipe on this week’s Healthy Happy Wednesday post.
Green Tomato Salsa Verde
Green Tomato Salsa Verde is bright, flavorful and made with fresh ingredients! A blend of lime, onion, cilantro, jalapeno, garlic, spices and tangy green tomatoes . . . the perfect end of summer snack!
Ingredients
- 1 Small Lime - Juiced, 1-2 Tb
- 1 Finely Chopped Garlic Clove
- Salt & Pepper, to taste
- Pinch Garlic Powder
- Pinch Cumin
- Pinch Chili Powder
- 1 Tb Chopped Fresh Cilantro, omit if you Hate cilantro
- 1/4 Cup Finely Chopped Onion *, about ½ small onion
- 2 Tb Finely Chopped Jalapeno, about ½ small pepper
- 1½ Cups Chopped Green Tomatoes, about 2 tomatoes
Instructions
For Restaurant Style
- It is not necessary to chop the ingredients.
- Remove the stems and cores of the green tomatoes.
- Place all ingredients into a food processor and puree to desired consistency.
For Chunky Style
- Remove the stems and cores of the green tomatoes.
- Chop all the ingredients and combine.
- Refrigerate for at least 1 hour before serving.
Notes
*I used red onion, but a white onion is fine too.
Yields approximately 1¾ Cups Salsa.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 30Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 59mgCarbohydrates 7gFiber 2gSugar 4gProtein 1g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
More to dip into:
Easy Salsa in less than 10 minutes!
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I love the idea of substituting green tomatoes for tomatillos! Very clever. Also love the more chunky version as compared to the blended one. Cool stuff!
Thanks Chris! I prefer the chunky salsa too!
I love green tomatoes and using them in a salsa is such a fabulous idea Nicole!
Thanks Tanya! I love green tomatoes too. I’ve been having a lot of fun finding new ways to prepare them instead of my usual fried green tomatoes.
We love homemade salsa! I need to get my hands on some green tomatoes!
The green tomatoes are a really nice change of pace. Have a great week!
My family loves fresh salsa, and we’ve made it with tomatillos or fresh tomatoes – but never green tomatoes.. That’s a wonderful idea. Love your photos here as well – beautiful. Visiting here from Tuesday Talent Show.
Thanks Marie! I hope you decide to try salsa with green tomatoes, it’s really tasty!
Holy Cow! Every single one of these look amazing! Tomato Pie…CHECK! Those tacos…CHECK! Going to have to try out for one of my Taco Tuesday Nights 🙂
http://www.prettybitchescancooktoo.com
Thanks Tamara! Mmmm, Taco Tuesday … I hope you enjoy 🙂
Do you have this same or similar recipe for Canning the salsa?
Hi Cindy! The original recipe that I adapted this salsa from involved canning. You can check it out here: Salsa Verde Canning Recipe Have a great week!
Looks good. How well does this freeze? I like to make salsa in bulk & freeze the majority of it so we can have homemade salsa through the winter months.
Thanks Charise! I have never frozen this salsa verde, so I can’t say for sure how well it will freeze. I would think that the pureed ‘restaurant’ version will freeze better than the chunky version. I hope it works for ya 🙂
This is a stupid question but are green tomatoes just unripened red tomatoes or are they a different variety?
Not a stupid question at all. There are so many varieties of tomatoes. Green Tomatoes are large red tomatoes that have not ripened. They have a tart/tangy flavor. You could also use tomatillos, which is what salsa verde is usually made with.
Just used our left over green cherry tomatoes with a few red cherry tomatoes and it was awesome. I’m a big middle Eastern flavour food fan so the cumin and coriander was amazing combined with the heat . I served it with Chicken Chimmichanga a Mexican dish using chipotle chillis in adobo sauce, reduced down then sandwich pressed rather than deep fried in burritos , a homemade yoghurt, coriander , chive dip for a bit of cooling, the chicken was amazing in the sauce it had reduced down to a decadent spicy heaven of a sauce but the green salsa made it too , on the plate , the spice kick, the colours and then the flavour a true wow factor , look forward to reading more of you recipes and ideas
Chris
That all sounds delicious, Chris! What a great meal. I’m glad you enjoyed the salsa too 🙂
Salsa Verde is made with Tomatillos not green tomatoes.
Hi Sharon! As I mentioned in my post, I too have always made salsa verde with tomatillos. I was intrigued when I first heard of using green tomatoes. And I was not disappointed by the flavor! But, feel free to use tomatillos instead of green tomatoes. I guess it’s not for everyone 🙂
We had a storm last night and the wind took out two big tomato plants. Well I have green tomatoes that were knock off . so I ran across your recipe and I’m going to give it a try. Just the two of home here but my daughter has family of 5. How do I adjust The amounts to make for all of us? Keep in mind..she has two teenagers with bottomless pits ! Thank you..Janet
This recipe can easily be doubled or tripled to fit your need 🙂
I love anything done with green tomatoes in it I think I’m going to throw some bacon into this also
You are speaking my language, James! Bacon makes EVERYTHING better 😀
Do you have to peel the green tomato’s
Hi Josh! You can peel them if you prefer. I didn’t. Enjoy!
Nicole, I wanted to take a moment to thank you for sharing this recipe. There is going to be a freeze here in Utah soon and I was so sad looking at all my green tomatoes. Although I could wait for them to ripen, I am so very excited to make this recipe and have something different. Thank you for sharing your talent in making or revamping recipes with me. Ange
Thanks Ange! It is my pleasure 🙂
I just wanted to let you know that I made this tonight – we were dubious at first that green tomato salsa would be very good, but it was absolutely delicious! I just wish I had more green tomatoes to make more salsa with. Thanks for the recipe!
I’m happy to hear it! Now I’m wishing I had some green tomatoes 🙂
How would frozen green cherry tomatoes work and how? I froze them as is. . . I did not blanche them first. Ideas??
I have never tried it with frozen green tomatoes. I imagine it would work. The consistency would probably be different. Instead of a chunky salsa you will have more of a restaurant style.
I jus made your salsa according to this recipe. It is glorious! However, I love spicy so used 2 entire jalapenos and 3 tomatoes. Thank you for this great new salsa!
Oh, how I wish my sweetheart loved cilantro. No mind. I get to eat the entire batch myself! This looks like a wonderful salsa, so much so that I featured it as the Recipe of the Day today on a Facebook page I curate called Cooking with Whole Grains & Real, Whole Foods. Thank you for a lovely post and a delightful recipe.
Thanks Katheryn! I have a cilantro hater in the house too. I love it though!
I loved your salsa. However, leftovers two days later didn’t taste like the day I made it. How long does it last? Also, have you ever frozen salsa without loosing the flavor?
Leftover salsa … what is that!?!? LOL! This is best when eaten immediately. As far as freezing, that can often change the consistency of tomatoes and make them kind of mushy :/
I’ve made this a couple times since finding your recipe. Our tomato plants have been prolific, but the tomatoes haven’t really been ripening, so this recipe has been a great way to use the green tomatoes. Super yummy!
I’m so happy to hear that, Stephanie! Too many green tomatoes is a good problem to have 😀
Amazing! I had these green cherry tomatoes hanging around and not ripening. This recipe took me 3 minutes to make and the result is delicious!
Awesome! I love this salsa!
This recipe is fabulous! I was wondering if you could use green tomatoes fresh but was afraid to try it but you answered my question. I had to make a few adjustments due to dietary issues and I added some chipotle seasoning. Thank you so much for posting this recipe. Looking forward to your alternative to tortilla chips on Healthy Happy Wednesday post.
Awesome!!!
So I want to can this and I am wondering if you have done so with this recipe? Thank you so much. Jill
Sorry, I’m not a canner so I am no help there.
Hello from Dordogne, France. I love your site and I love this recipe. It’s the end of the growing season here and as is normal I have green tomatoes to deal with. I will make it fresh but 1 question. Do you think if I added a little vinegar I could bottle it?
Hi 😊
I must try this one, but I would like to know about the alternative to tortilla chips if possible?
It would be a great healthy snack, and we have green tomatoes and fresh chilies as well… can’t wait!!
All the ingredients I love in a salsa. I substituted hot, pickled banana peppers for the jalepenos and coriander for the cilantro, both of which I didn’t have. Time will tell if the lime juice and the vinegar from the peppers get along. Thanks for the recipe.