Mexican Green Tomato Salsa

  • 1.5-2 pounds green tomatoes, cored and diced
  • 1 white or yellow onion, diced
  • 3 jalapeno or Serrano peppers, diced (adjust quantity to taste)
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1 tsp salt
  • ½ tsp cumin
  • ⅓ cup cilantro, chopped

This is a relatively easy salsa to make except for one little thing: you will need to core the tomatoes (the centers of green tomatoes are often just a little too firm to work in a green tomato salsa recipe). You can use an apple corer or do it yourself with a sharp paring knife instead, whichever works best for you. Dice the tomatoes, onions, and peppers and chop the cilantro and garlic before adding all of the ingredients to a food processor. Pulse several times until the salsa is just slightly chunky, refrigerate for a few hours, and serve.


Green Tomato and Nectarine Salsa

  • 2 green tomatoes, chopped
  • 2 firm nectarines, pitted and chopped
  • 1 small red or yellow onion, finely chopped
  • 1 jalapeno, finely chopped
  • 1 large garlic clove, minced
  • 2 cilantro sprigs, finely chopped
  • Juice from 1 lime

Wash and chop or mince all ingredients. Place in medium sized bowl and toss with lime juice. Let sit for at least an hour to let flavors blend and mellow. Serve with quinoa chips or tortilla chips.


Nectarine and Corn Salsa over Grilled Fish or Chicken

  • 2 ears of corn
  • 2 large ripe nectarines, diced
  • 1/2 cup seeded and diced tomato
  • 1/2 – 1 jalapeño, seeded and minced
  • 1/2 cup diced red pepper
  • 1/3 cup diced red onion
  • 1/3 cup chopped cilantro
  • 1 teaspoon minced garlic
  • Juice of 1 lime
  • Pinch kosher salt or to taste
  • Grilled chicken or fish of your choice

Grill corn and cut from cob. Combine all ingredients together in a bowl. Cover and chill for 2 hours before serving. Spoon salsa mixture over chicken or fish.


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