Green Tomato Salsa

By Molly O’Neill

Published June 13, 1992

Total Time
45 minutes, plus 4 days' refrigeration
Rating
4(11)
Comments
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This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.

Featured in: FOOD; SALSA NOVA

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Ingredients

Yield:Four servings

  • 6 green tomatoes, peeled, cored, seeded and coarsely chopped

  • 1 Granny Smith apple, peeled, cored and coarsely chopped

  • 1 medium onion, peeled and minced

  • 2 tablespoons sugar

  • 1 small jalapeno chili pepper, seeded, deveined and minced

  • 2 tablespoons grated ginger

  • 2 tablespoons grated lemon rind

  • ½ teaspoon salt, plus more to taste

  • 1 teaspoon freshly ground pepper, plus more to taste

  • 1 cup fresh coriander, minced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 113 calories; 1 gram fat; 5 grams fiber; 321 milligrams sodium; 3 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the tomatoes in a large cast-iron skillet. Add the remaining ingredients except for the coriander. Cook over medium-low heat until thickened into a heavy paste, about 30 to 40 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced coriander and season to taste with additional salt and pepper.

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Ratings

4 out of 5
11 user ratings
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Comments

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diva

This was really good and a great use of green tomatoes. Didn’t have a green apple so used a honeycrisp. Instead of mincing, I just grated it in. Squeezed some lemon in it at the end to add the tartness that was missing. The ginger is a great but unique addition. A lovely balance of sweet and tangy! Try it if you have some green tomatoes around!

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