Green Tomato Salsa
  • 2 serrano peppers
  • 3 cloves garlic
  • 4 cups coarse-chopped green tomatoes
  • Salt to taste
  • Juice of one lime
  • ½ yellow onion, peeled and minced
  • 1 cup coarse-chopped fresh cilantro
  1. Heat the peppers and garlic in a medium skillet over medium-high heat for about 10 minutes (adjust the heat up or down as you might need to). Add in the tomatoes and cook until the tomatoes are soft and glistening, about 10 more minutes. Squeeze out the pulp of the garlic and discard the skin. Pull the stems off of the chilies. Place the tomatoes, peppers and garlic into a blender. Pulse several times to purée the mixture (it can be as chunky or smooth as you like). Turn the mixture into a bowl.
  2. Rinse the onion under cold water and remove any excess moisture (I shake the onion in a small strainer a few times). Add the salt, lime juice, onion, and the cilantro to the tomato purée.
  3. Makes about two cups green tomato salsa.
Makes 2 cups
Recipe by Within The Wild at