Green tomato salsa
Unripe, green tomatoes can be used up in this fresh, zesty salsa - perfect for scooping up with tortilla chips, or adding to toasties and tacos. (The video demos an overripe smoky homemade ketchup - so if your homegrown tomatoes never ripen or overripen, you can still have a harvest.)
Ingredients
- Olive Oil1 tbsp
- garlic clove2 cloves
- Jalapeno chilli1 piece
- Lime juice30 ml
Instructions
3 steps- 1
Heat the oil in a large frying pan over medium heat. Add the green tomatoes with a little sea salt, cover with a lid, and cook for 15-20 minutes until slightly softened.
20 min
- 2
Transfer the cooked tomatoes to a plate and leave them to cool.
- 3
Add the onion, garlic, jalapeño, coriander, and lime juice to a blender. Pulse quickly until combined but still chunky. Add the cooled tomatoes, blend again to achieve a semi-smooth salsa, and season with salt and black pepper to taste.
Nutrition
1 serving ≈ 56 g
Nutrition values are estimates. - means data is unavailable.
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