The Green Tomato Salsa Recipe I Make Every Summer — 25 Min
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 6
- Calories
- 18 kcal
- Carbs
- 4.00 g
Ingredients
- 1-2 wholeserrano peppers (or jalapeño pepper)
- 1 poundgreen tomatoes (approximately 3 large green tomatoes)
- 3 clovesfresh garlic (peeled)
- ½ cupchopped fresh cilantro
- 1 teaspoonsalt (plus more to taste)
- 1 tablespoonfresh lime juice (plus more to taste)
Instructions
- 1
Set broiler to high. Place oven rack approximately 8 to 10 inches below heating element.
- 2
Remove stem, ribs, and seeds from 1-2 whole serrano peppers (or jalapeño pepper). Save seeds for hot salsa if desired.
- 3
Quarter 1 pound green tomatoes if tomatoes are large. If tomatoes are small, leave tomatoes whole.
- 4
Arrange peppers, tomatoes, and 3 cloves fresh garlic on large baking sheet. Place baking sheet under broiler.
- 5
Broil ingredients 4 to 5 minutes or until ingredients just begin to blacken.
- 6
Once ingredients begin to blacken, carefully flip ingredients over. Return baking sheet to broiler. Broil ingredients 4 to 5 minutes more.
- 7
Carefully remove baking sheet from broiler. Transfer ingredients to bowl of food processor, using only half of serrano peppers (or jalapeño) to start.
- 8
Add ½ cup chopped fresh cilantro, 1 teaspoon salt, and 1 tablespoon fresh lime juice to food processor. Secure lid on appliance and process ingredients until desired consistency is achieved.
- 9
Taste mixture. Adjust salt and lime juice as desired. For hotter salsa, add remaining pepper(s) and/or seeds from pepper(s).
- 10
When satisfied with flavor and consistency of salsa, transfer salsa to serving container. Let salsa cool to room temperature or refrigerate salsa until chilled. Serve as desired.