While Salsa Verde is normally made with tomatillos, this recipe is for Green Tomato Salsa Verde; I’ll explain the differences between the two fruits. This is a very simple salsa that is filled with flavor and can be any heat you like!
I’ve said it before, but I’m pretty sure I undergo a transformation from human to tomato during tomato season. I just love tomatoes. So much! And nothing makes me happier than to see the fresh, new season tomatoes appearing. Since I started my Wee Kitchen Garden, I watch my tomato plants like a hawk, counting each and every bud, and gleefully anticipating what I’ll do with each and every one of the tomatoes which will result.
Of course, I don’t let all of them ripen fully. Green tomatoes are a definite favorite in the Saucy Household. If Mr. Saucy had his way, there would be no tomatoes left to ripen to that deep, gorgeous red. He’d have me pickle and fry all of them!
And that reminds me of a story. This really happened; it is the tomato quote of the century! I was in a local market a few years ago and they had the first-of-the-season green tomatoes for sale. I snatched some up to fry! As I was checking out, a young girl who was new to the cashier line was ringing up my purchases. When she got to the green tomatoes, she commented, “Oh! I’ve always wanted to try green tomatoes! My papaw only grows the red kind!”
Since she was busy scanning my other items, she didn’t catch my look of incredulity. I’ll have to admit, every time I see green tomatoes now, I think of that comment and laugh.
Green tomatoes and tomatillos are related, both being in the nightshade family. While green tomatoes are picked before they are ripened to red, tomatillos are considered ripe when they are green, just before they begin to turn colors (often yellow, red and purple). Also, the tomatillo grows in a husk that must be removed. When buying tomatillos, you want a husk that is crisp (green to tan in color) and pulling away from the fruit. Once the husk is removed, tomatillos need to be washed to remove a sticky residue on the outside.
I really can’t tell much of a difference in the flavor of a tomatillo and a green tomato, so it was a natural to develop a recipe for Salsa Verde that uses the green tomato instead. There isn’t anything fancy about this salsa verde, but it is delicious and a nice change of pace from a red salsa or pico de gallo.
I hope you’ll try it!
- 2 cups diced green tomato
- 1 (4.5-ounce) can chopped green chiles
- ¼ cup coarsely chopped red onion
- 1 - 2 fresh jalapeño peppers, seeded and quartered (depending on your desired heat)
- ½ cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground cumin
- Place all of the ingredients into the bowl of a food processor and pulse until coarsely chopped.