Green Tomato Salsa Verde
Adapted from NYT Cooking. Excellent paired with mangoes!
Ingredients
Scale
- 1 lb. green tomatoes
- 2–3 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
Instructions
- Soak chopped onion in cold water for five minutes, then drain. Rinse and drain again on paper towels.
- 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.
- 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.
Find it online: https://www.weaversorchard.com/green-tomatoes/