Green Tomato Salsa Verde

This mild green tomato salsa verde recipe is great on grilled meats, eggs and all your Mexican food favorites. So good and easy to make you'll want it on everything!

Course Appetizer

Cuisine Mexican

Prep Time 25

Cook Time 5

Total Time 30

Servings

Calories 8kcal

Author Kim Hardesty

Ingredients

½ pound green tomatoes, chopped (8 oz/ 227 g)
¼ cup finely chopped white onion (1.5 oz/ 42 g)
1 serrano or jalapeno pepper, chopped (de-seed/ de-vein for mild salsa)
1 clove garlic
3 tablespoon white vinegar
1 tablespoon lime juice
½ teaspoon low carb sugar (or sweetener of choice)
¼ teaspoon salt
¼ cup water
2 tablespoon chopped cilantro

Instructions

Method

Add all ingredients to a food processor and process until finely chopped. It will not liquify. If desired, place into a blender and blend for a smoother consistency.
Pour salsa into a pot and bring to a simmer. Stir until the color changes from bright green to olive or yellow-green. Cool before serving.
Develops best flavor if allowed to sit overnight. To balance flavor: Add just enough salt to make it taste good, but you shouldn’t taste the salt. Add sweetener to taste if it’s too sour. Add lemon or lime juice to add brightness. It’s best to balance flavor after it sits overnight.
Store in an airtight container in the fridge for up to two weeks.
Makes about 2 cups, 8 servings (¼ cup each). Each serving has 1.42 NET CARBS.

Broiling (optional method)

You can broil/roast the tomatoes and pepper before adding to the food processor or blender. Slice the tomatoes thickly or slice in half in small. Broil about 3-4 inches from the broiler for about 5 minutes per side or until the tomatoes turn color from bright green to yellow-green and get a few brown/black spots on them. This imparts a smoky flavor. There is no need to cook the sauce on the stove if roasting the tomatoes first. Continue with the method above.

Nutrition