The Best Green Tomato Salsa Verde Recipe

Eaten straight off the vine, green tomatoes aren’t all that inspiring if you’re used to juicy, summer-ripened tomatoes.

They’re certainly not juicy, and if they were hit with frost right before you picked them, their texture turns mealy or mushy rather quickly.

But they easily take on the flavor of whatever they’re cooked with, so I thought… Why not substitute green tomatoes for tomatillos in one of my favorite condiments, salsa verde?


– 1 pound green, unripe tomatoes – Olive oil – Salt and pepper – 1 jalapeño, chopped – 2 garlic cloves, chopped – 1/2 cup finely chopped onion – 1/4 cup chopped cilantro – 1/2 teaspoon ground cumin – Juice of 1/2 lime


Slice the tomatoes in half lengthwise and place them in a baking dish.


Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.


Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. Remove the tomatoes from the oven and set aside to slightly cool.


Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.

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