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.
Ingredients
- 1 pound green tomatoes
- 2 to 3 jalapeño or serrano peppers (more to taste)
- ½ 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
- ½ cup roughly chopped cilantro
- ¼ to ½ cup water, as needed (optional)
- Nutritional Information
Nutritional analysis per serving (14 servings)
10 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 5 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 3/4 cups (more if thinned with water)
Preparation
- 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.
- Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made.
45 minutes
Dining and Cooking