Green Tomato Salsa Verde
Adapted from NYT Cooking. Excellent paired with mangoes!
  • 1 lb. green tomatoes
  • 2-3 jalapeno peppers (the potency can really vary!)
  • Half of a medium onion, chopped
  • Juice of ¼ of a lime
  • ½ cup chopped cilantro
  • salt
  • water, as needed
  1. Soak chopped onion in cold water for five minutes, then drain. Rinse and drain again on paper towels.
  2. Broil whole tomatoes on a foil-lined baking sheet until charred (5-10 minutes per side). Remove from the heat. When tomatoes have cooled, core them and discard the charred skin. Cut into quarters and process in a blender or food processor.
  3. Add all remaining ingredients but water and puree. Wait 30 minutes before serving so the flavors mature. If the mixture looks especially thick, add water.
Recipe by Weavers Orchard at