Let’s make green tomato salsa! No, I’m not talking about green salsa verde made with tomatillos, I’m talking about salsa made with unripe green tomatoes! If you’re a gardener, then you are probably looking for ways to use up those end of season green tomatoes! You can make green tomato jam, green tomato cake, green tomato relish, fried green tomatoes – and then try this salsa! Green tomato salsa is a tangy and flavorful made from unripe, green tomatoes. While traditional salsa verde is typically made with tomatillos, green tomato salsa offers a unique twist by using green tomatoes instead. It’s a great way to make use of unripe tomatoes or if you simply enjoy the bright, tart flavors they bring. You can serve them with tortilla chips, as a grilled chicken or fish topping, or on your favorite Mexican dishes, like chicken fajitas, chicken nachos and black bean tacos!
How many green tomatoes should I use?
This recipe uses 4 green tomatoes, which equals about 1 pound of tomatoes.
How to Make Green Tomato Salsa
Boil the green tomatoes to soften them. Drain. Note: I know many recipes skip the boiling process, but please don’t. This is going to make a more smoother salsa consistency with softened tomatoes.
Once the tomatoes are softened, their skins should peel right off. After draining, peel the skins off, and then compost them.
Add all of the ingredients into the food processor and pulse until salsa consistency is reached.
Serve with tortilla chips or your favorite mexican food and enjoy!
Recipe Help
Want a mild salsa? I prefer my salsa mild, so I use 1 jalapeño pepper, removing the seeds. Be careful when removing the seeds so they don’t have contact with your skin. Want extra spicy salsa? Add 2 jalapeño peppers, keeping the seeds in.
Can you make in advance?
Yes, you can definitely make green tomato salsa in advance. After preparing the salsa according to the recipe, transfer it to an airtight container or jar. Refrigerate the salsa up to 5 days. Before serving, make sure to mix to fully mix the flavors. Pin for later:
