MEXINA SALSA VERDE
If you love to kick up your favorite dishes - this is the perfect sauce! It is very easy, fast and delicious!
Provided by OLESEA
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
Nutrition Facts : Calories 23.8 calories, Carbohydrate 5.5 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 81.9 mg, Sugar 3.3 g
ROASTED GREEN TOMATO SALSA
My sister inspired me to make a green salsa similar to how you would make one by roasting tomatillos, but using all green tomatoes instead. This is a tangy and fresh tasting salsa using fresh lime juice and cilantro. Change the peppers and spices to your liking! Serve with tortilla chips or as a topping for chicken or fish.
Provided by Tammy Lynn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
- Place green tomatoes, onion, jalapeno peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
- Bake in the preheated oven until vegetables start to char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
- Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill until serving.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 1.4 g, Fat 0.5 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 62.7 mg, Sugar 0.8 g
SPICY GREEN TOMATO SALSA
A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.
Provided by Tammy Huguenin
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 40
Number Of Ingredients 12
Steps:
- Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
- Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
- Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
Nutrition Facts : Calories 27 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1 g, Protein 1 g, Sodium 9.3 mg, Sugar 4.2 g
RED AND GREEN TOMATO SALSA
Steps:
- If using tomatillos, discard outer husks and rinse tomatillos under warm water.
- Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
GREEN TOMATO SALSA VERDE
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 45m
Yield About 1 3/4 cups (more if thinned with water)
Number Of Ingredients 6
Steps:
- Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
- Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams
GREEN TOMATO SALSA
I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. -Vanessa Moon, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers Snacks
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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ROASTED TOMATO AND TOMATILLO SALSA | MEXICAN PLEASE
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4.4/5 (46)Total Time 30 minsServings 4Calories 12 per serving
- Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
- Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
- Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
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