Green tomato salsa

I’m working part-time on a farm in southern Wisconsin, and we have a plethora of green tomatoes that didn’t get a chance to ripen ahead of the first frost. Should you find yourself with an abundance of green tomatoes, this salsa is an excellent way to give them new life. It’s delicious over roasted pork, braised beans, grilled chicken, roasted vegetables, scrambled eggs, and, yes, tacos.

The recipe comes from my friend, Kyle, the chef in the kitchen at Stone Bank Farm Market. He said he was inspired by Gabriela Cámara and her Mexico City restaurant Contramar, which is at the top of my travel wish list. Normally when I cook with green tomatoes, I char them under a broiler first. Leaving them raw gives the salsa a bright, acidic kick. Kyle encourages you to use whatever fresh herbs you have on hand. Any combination of soft herbs like parsley, chervil, dill, lemon balm, and cilantro will do.

There are two strategies for preparing the salsa. You can either dice everything very fine or roughly chop the vegetables and pulse in a food processor. The advantage of dicing is the salsa weeps less and is visually stunning on the plate. However, with the food processor, the avocado has a chance to amalgamate with the rest of the ingredients, which gives the salsa a smooth, pleasing mouthfeel. Plus, the energy from the blade breaks down the herbs and helps to bring out their flavor.

Green tomato salsa

  • Servings: About 2 cups
  • Difficulty: easy
  • Print

  • 1 pound green tomatoes
  • 1 avocado
  • 1 jalapeño
  • ½ white onion
  • ½ C dill
  • 1 bunch cilantro, with stems
  • 1 bunch parsley, leaves only
  • ½ C lemon balm
  • Juice from 2 limes
  • Kosher salt

Roughly dice the vegetables and combine in a container with the herbs. Remove the ribs and seeds of the jalapeno if you prefer a milder salsa. Add another jalapeno if you prefer a spicier salsa.

Pulse this mixture in batches until the salsa is broken down into fine bits and the avocado has a chance to amalgamate with the liquid from the vegetables. Transfer to a small mixing bowl and season with lime juice and kosher salt.

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