Tuesday, September 20, 2011

Green Tomato Salsa Verde - Recipe

Ohhh yummm- this recipe turned out great! My grocery store did not have any Anaheim's but I used another mild pepper and it worked. This salsa has a kick to it - but if whether you want it mild or hot, you can do either or! ENJOY!! :)


2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
1 fresh green Anaheim (or other large, mildly-flavored) chili pepper, stem and seeds removed, quartered
3 green jalapeƱo chilies (for a medium-hot salsa) or serrano chilies (for a hotter salsa), stems (and, if preferred, seeds) removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 teaspoon sea salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves (coriander greens, dhania, etc.), coarsely chopped


  1. Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin, olive oil, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for approximately ten minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth.
  2. Stir in and simmer for an additional five minutes the lemon zest, lemon juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste.
  3. Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree.  Makes approximately one quart of salsa. This recipe may be doubled or tripled.
Recipe from Modern Comfort Food 

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