Green Tomato Salsa

2012-09-11
IMG_1051[1]
  • Yield : 1 1/2 cups
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 3:0 h

Fresh, tangy, and delicious.  You can serve this salsa with home made or store bought unsalted corn chips, or as a finishing touch on beef, chicken, or pork tacos.  Tomatillos may be substituted for the green tomatoes in the recipe.  If using tomatillos, skip the blanching and peeling step.

Ingredients

  • 4 medium green tomatoes
  • 2 tablespoons diced fresh jalapeños
  • 1 large onion, peeled and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 2 cloves garlic
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 tablespoon dried cilantro

Method

Step 1

Blanch and peel tomatoes. To blanch tomatoes, place in boiling water for 4-5 minutes and then immediately move to an ice bath. Once cool, remove skins.

Step 2

Coarsley chop tomatoes and place in a blender. Add all other ingredients. Blend until smooth.

Step 3

Transfer salsa to a medium sauce pan and bring to a simmer over medium heat. Simmer for 20 minutes.

Step 4

Transfer salsa to a containe to cool. Refrigerate for 2 hours before serving.

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Nutritional Info

This information is per serving.

  • Calories

    64
  • Sodium

    19.1 mg
  • Total Fat

    1.6 g
  • Saturated Fat

    0.2 g
  • Cholesterol

    0 mg
  • Carbohydrates

    12.5 g
  • Fiber

    2.5 g
  • Sugars

    7.3 g
  • Protein

    2.3 g

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