What a difference homemade salsa is from the store-bought counterparts. I recently made this salsa recipe for the first Halal Test Kitchen event where I was able to easily demonstrate the making of this recipe in under a few minutes. Everyone at the event was able to make their own tacos and top with this delicous green salsa they now knew how to make.
See what my friend and neighbor had to say about it, too:
“The salsa was great. While there are a few brands of salsa out there that can be eaten with a spoon/fork like an Arabic style tomato salad, this one is definitely the kind that goes with nacho chips! Tasting it alone with my tongue was average good; Eating it with the chips makes it perfect! The salsa compliments the chips, and the chips make the flavor of the salsa stand out! It totally serves the purpose of a salsa and it certainly fits the original definition of sauce!”
Now go ahead and make it yourself- it really is that easy…
Salsa Verde (Cooked Green Tomato Salsa)
Makes 2 cups
Ingredients
3 cups water
1 + 1 ½ tsp. salt
2 cloves garlic
4 chiles serranos
1 pound tomates verdes (green tomatoes), husks removed
½ cup loosely packed cilantro (coriander)
1/3 cup chopped white or yellow onion
Directions
1. In a saucepan, bring the water and 1 tsp. of the salt to a boil. Add the garlic, chiles and tomates verdes and simmer, uncovered, for 8-10 minutes. Drain, reserving ½ cup of the liquid.
2. Transfer the garlic, chiles, tomates verdes and liquid to a blender. Add the cilantro and remaining salt and puree briefly. Transfer to a bowl.
3. Stir in the onion and let the sauce cool before serving. It can be refrigerated for up to 3 days. Serve on tacos, eggs, or snack with tortillas.
Recipe derived from Mexico: The Beautiful Cookbook. Authentic Recipes from the Regions of Mexico. Recipes by Susanna Palazuelos. 1996. Harper Collins.
{ 9 comments… read them below or add one }
What a great use for green tomatoes and I bet it’s tasty:)
This looks gorgeous and sounds great. Especially in a summer of tomato blight when many farmers are picking their tomatoes early and green tomatoes are quite plentiful.
Do you know if it can be frozen? I have tons of green tomatoes and I am wanting to make stuff that I can freeze, because I don’t have a canner.
Hi Pam, thanks for visiting. I would suggest you chop up the tomatoes, dry them very well (even drain them through a strainer for a while if they are watery) and store in ziploc freezer bags. They will last a very long time and can be used in stews and such later on, although frying is somewhat of a challenge because they are so wet once removed from the freezer. All the best to you and happy freezing! Yvonne
If you bring salsa to a boiling Temp, then pour it in sterilized canning jars, immediately place lids on and turn upside down on a flat surface the lids will seal without a canner. Just leave them alone for an hour or so.
Sterilize jars and lids with a bath of boiling water.
Thanks, Barb. Those are very helpful tips! Come back again soon!
I have 3 huge stainless steel bowls full of green tomatoes that I had to pick because the weather is about to turn so I have been looking for a green tomato salsa recipe. I am so excited to try this. thanks!!!
can you work up a printable format for your recipes? this simple recipe takes 8 pages to print.