Spicy Green Tomato Salsa Recipes

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GREEN TOMATO SALSA



Green Tomato Salsa image

I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. -Vanessa Moon, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 30m

Yield 6 cups.

Number Of Ingredients 13

1 medium green pepper
1 serrano pepper
5 medium green tomatoes or 5 large tomatillos, husked
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup lime juice
2 tablespoons olive oil
4 teaspoons agave nectar
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
3 tablespoons fresh cilantro leaves
1 medium ripe avocado, peeled, pitted and quartered
Tortilla chips

Steps:

  • Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.

Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

SPICY GREEN TOMATO SALSA



Spicy Green Tomato Salsa image

A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.

Provided by Tammy Huguenin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 30m

Yield 40

Number Of Ingredients 12

12 ½ cups chopped green tomatoes
2 onions, chopped
4 jalapeno peppers, sliced into 1/2-inch-thick rings
4 serrano peppers, sliced into 1/2-inch-thick rings
1 red bell pepper, cut into chunks
1 cup chopped fresh cilantro
¼ cup raw sugar
3 tablespoons minced garlic
2 ½ tablespoons chopped fresh oregano
1 tablespoon cayenne pepper
6 limes, juiced, divided
1 tablespoon apple cider vinegar

Steps:

  • Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
  • Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
  • Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

Nutrition Facts : Calories 27 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1 g, Protein 1 g, Sodium 9.3 mg, Sugar 4.2 g

SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)



Salsa Verde (Mexican Green Tomato Sauce) image

From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.

Provided by Goody2shz

Categories     Vegetable

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1 lb tomatillo, husks removed and rinsed
3 serrano chilies, finely chopped
1/2 cup cilantro, roughly chopped and loosely packed
2 tablespoons cilantro, roughly chopped for garnish
1 garlic clove, roughly chopped
2 tablespoons white onions, roughly chopped
sea salt

Steps:

  • Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
  • Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
  • Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
  • To serve: Sprinkle the top with the extra cilantro.

Nutrition Facts : Calories 20.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 0.7

GREEN TOMATO SALSA



Green Tomato Salsa image

This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.

Provided by Molly O'Neill

Categories     easy, side dish

Time P4DT45m

Yield Four servings

Number Of Ingredients 10

6 green tomatoes, peeled, cored, seeded and coarsely chopped
1 Granny Smith apple, peeled, cored and coarsely chopped
1 medium onion, peeled and minced
2 tablespoons sugar
1 small jalapeno chili pepper, seeded, deveined and minced
2 tablespoons grated ginger
2 tablespoons grated lemon rind
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup fresh coriander, minced

Steps:

  • Place the tomatoes in a large cast-iron skillet. Add the remaining ingredients except for the coriander. Cook over medium-low heat until thickened into a heavy paste, about 30 to 40 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced coriander and season to taste with additional salt and pepper.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 320 milligrams, Sugar 20 grams

GREEN (WHEN RIPE) TOMATO SALSA



Green (When Ripe) Tomato Salsa image

This salsa is for tomatoes that are green when ripe. These tomatoes are tangy, spicy & sweet - all at once. One of the tastiest full sized green when ripe maters is Aunt Ruby's German Green. These are not your end of season leftovers. These maters rock! Do not use unripe tomatoes for this recipe - when eaten raw they'll give you a tummyache!

Provided by Busters friend

Categories     Sauces

Time 18m

Yield 2 1/2 cups

Number Of Ingredients 9

2 cups green tomatoes (cored, seeded and cut into 1/4-inch dice)
1/2 cup red onion, cut into 1/4-inch dice
2 teaspoons garlic, chopped
1 jalapeno pepper, stemmed, seeded and minced
3 -6 teaspoons lime juice
2 tablespoons cilantro leaves, finely chopped
1/8 teaspoon cumin, ground
salt, to taste
black pepper, Freshly ground, to taste

Steps:

  • Combine the green tomato(es), red onion, garlic and jalapeño pepper to taste, lime juice and chopped cilantro in a medium bowl.
  • Season with the cumin and salt and pepper to taste.
  • Cover and keep at room temperature for an hour or two before serving.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 53.7, Fat 0.4, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 12.2, Fiber 2.3, Sugar 7.5, Protein 2.3

GREEN TOMATO SALSA VERDE



Green Tomato Salsa Verde image

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 45m

Yield About 1 3/4 cups (more if thinned with water)

Number Of Ingredients 6

1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)

Steps:

  • Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
  • Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams

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Top Asked Questions

Do you need Tomatoes to make green salsa?
No tomatoes required for this wow-worthy green salsa. Tangy tomatillos make up the base, paired with spicy jalapeños, a head of garlic, and fresh cilantro. If you want even more heat, recipe creator SairajB recommends swapping in Jamaican scotch bonnets for the jalapeños.
How to make spicy Mexican salsa verde recipe?
How to make Spicy Mexican Salsa Verde Recipe - Green Tomato Salsa. Once the tomatoes are grilled, allow it to cool a little and remove the skin of the tomatoes. Place the tomatoes along with along with chilies, sugar, salt , fresh coriander, olive oil, lemon juice into a blender jar and pulse a couple of times till the tomatillo breaks down.
How to make the best green tomatoes and jalapeno sauce?
Preheat the oven to 400°F. Slice green tomatoes, onion into ½ inch thickness. Slit and deseed jalapeno. In a baking tray, arrange tomato, onion and jalapeno slices. And place peeled garlic pods. Bake it for 20 minutes or until the edges become brown. Allow it to cool down.
What kind of tomatoes are in Mexican salsa verde?
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos. Featured in: When Red Tomatoes Are Scarce, Go Green .

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