I am so in love with this salsa verde. It’s bright and fresh and so full of flavor. There is nothing in this but raw vegetables (so it couldn’t be healthier!) and herbs and it will delight you!
I know the green tomatoes are a little random in January- but our local grocery store is packed with them?? Is that weird or what?
I have been using it as dip, as salad dressing, as marinade and sauce for chicken and pork. It would be amazing served with carnitas or mixed in with sour cream to make a delicious crème for dishes like shredded pork burritos, shrimp tostadas and roasted vegetable enchiladas.
I have a yummy dish coming up that this will be just perfect for!! In the mean time I am knee deep in tortillas chips and salsa verde…
Salsa Verde, makes 4-5 cups
3 cups green tomatoes, cored and chopped
2 cups tomatillos, chopped
1 jalapeno, chopped (most of seeds removed)
4 garlic cloves, peeled
½ yellow onion
½ cup cilantro
Kosher salt to taste
Throw everything in the bowl of a food processor and puree until smooth.
Season with Kosher salt.
Lol! Pretty easy huh!?
What a delicate color! Perfect for cold, gloomy winter weather. Do you know how to make that green sauce served at Indian restaurants? I love that stuff.
Oh Vicki! I don’t know what your talking about- but I am going to look into it!
the easiest recipes are the best! this sounds so good…fresh salsa is definitely my favorite way to eat it.
Me too Heather!!
I love idea of using a salsa verde for a marinade! I immediately thought of using it for the chicken I want to roast tonight. Thanks for the inspiration!
Oh good! Yes! delicious over simple roast or grilled chicken!
I love salsa verde, I hope my store has some green tomatoes!! This shade of green is just gorgeous! Thanks for the sharing.
There’s not a green tomato to be had in our store, but I can’t wait! Looking forward to making this recipe…as soon as possible!
Love this recipe! It will be a great way to use up all those green tomatoes out of my garden. Seems like I always have tons of them come end of September.
It’s the curse of the Northwest! Most of my tomatoes never make it to the ripe stage!
I think Vicki’s talking about fresh mint chutney, and it is divine! Not sweet at all, and you wouldn’t necessarily know mint was one of its main components.
I really love salsa verde. Much more than a red salsa. The piquancy of the tomatillos pairs well with so many things – tortilla chips or course, but fantastic with grilled meats.
Such a vibrant and pretty green salsa 🙂
Ooh! It’s pretty! And it looks tasty!
I totally am hearing you with the carnitas. Love love anything even remotely Mexican inspired.
Lovely color of fresh salsa verde — drool worthy for sure 🙂
I know Italian recipes for “salsa verde” Here we use to put on “bollito” that is tipical of fall/winter Italian meals.
If someone is interested just ask! 🙂 Lovely recipes btw
Thank you so much Alice! I would love to hear about Bollito!
I can’t wait to make this! I am looking forward to the chili verde recipe that has this listed. Is there a way to make it without the green tomatoes?
sure- just sub yellow tomatoes or just use all tomatillos
I have an overload of green tomatoes as it turned cold before my tomatoes turned red. Have you ever froze or canned this recipe?
No, but if you try it please let me know how it turns out!!
Yes indeed this is pure health right here, and the salsa looks delicious. I can taste the vibrant flavors right now.
Green tomatoes and tomatillos are the same, right?
wow, sounds fabulous. Cant wait to find some green tomatoes. Thanks