Green Tomato Salsa Verde

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Adapted from NYT Cooking. Excellent paired with mangoes!


  • 1 lb. green tomatoes
  • 23 jalapeno peppers (the potency can really vary!)
  • Half of a medium onion, chopped
  • Juice of 1/4 of a lime
  • 1/2 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.