Green Tomato Salsa Verde

Ingredients

• 227 g (½ lb/8 oz)green tomatoes, chopped
• 42 g (¼ cup/1.5 oz)white onion, finely chopped
• 1serrano or jalapeño pepper, chopped; remove the seeds and veins for a milder salsa
• 1 clovegarlic
• 45 ml (3 tbsp)white vinegar
• 15 ml (1 tbsp)lime juice
• 2.5 ml (½ tsp)low-carb sugar or sweetener of choice
• 1.25 ml (¼ tsp)salt
• 60 ml (¼ cup)water
• 30 ml (2 tbsp)chopped coriander

Instructions

1. 1

   Chop the ingredients

   Put all the ingredients in a food processor and pulse until finely chopped; the mixture will not become liquid. For a smoother salsa, transfer it to a blender and blend.

2. 2

   Simmer the salsa

   Pour the salsa into a pot and bring it to a simmer. Stir until its bright green colour changes to olive or yellow-green, then leave it to cool before serving.

3. 3

   Adjust the flavour

   For the best flavour, let the salsa sit overnight before making final adjustments. Add only enough salt to bring out the flavour without making the salsa taste salty; add sweetener if it is too sour, or lemon or lime juice for more brightness.

4. 4

   Roast for smokiness

   As an optional method, slice the tomatoes thickly or halve small tomatoes, then broil them with the pepper about 8–10 cm (3–4 inches) from the grill for around 5 minutes per side. When they change from bright green to yellow-green and develop a few brown or black spots, process them with the other ingredients as above; there is no need to simmer the sauce on the hob.

5. 5

   Chill and store

   Transfer the salsa to an airtight container and keep it in the fridge for up to two weeks. The recipe makes about 475 ml (2 cups), or 8 servings of 60 ml (¼ cup) each.

What is green tomato salsa verde?

Salsa verde means green sauce, a broad name used for several sauces in Mexican cooking. This version gets its colour and fresh, tart character from green tomatoes, with onion, chilli, garlic, vinegar and coriander for balance.

Green tomatoes: their firm, tangy flesh keeps the salsa bright and textured after chopping and simmering. The short cook softens their raw edge without turning the sauce into a smooth purée.

Nutrition and macros by portion

The nutrition label shows one serving as written: 8 calories, 0g protein, 2g carbs, 0g fat.

The tomatoes and onion provide most of the carbohydrates, while the small amount of chilli and coriander contributes little protein. There is very little fat in the listed ingredients; serve the salsa alongside a source of protein and vegetables to make a more balanced plate.

Choosing the chilli

Serrano or jalapeño: either works here, so choose according to the heat you want. Removing the seeds and veins makes the result milder; leave some in if you prefer more kick.

Getting the texture right

Food processor: pulse rather than running the machine continuously, and stop when the ingredients are finely chopped. The salsa is meant to retain texture and will not liquefy.

Blender: use this only if you prefer a smoother consistency. Blend after processing, before simmering.

Watching the colour

Simmer gently and look for the bright green colour to shift towards olive or yellow-green. This colour change is the method’s doneness cue; cool the salsa before tasting and serving.

Balancing the flavour

Resting time: the salsa tastes best after sitting overnight, so hold off on final seasoning until then if you can. Add salt gradually, just enough to round out the flavour.

Fine-tuning: a little sweetener can soften excessive sourness, while lemon or lime juice adds extra brightness. Adjust in small increments and taste as you go.

Optional smoky version

Broiling: roasting the tomatoes and pepper until they have a few dark spots gives the salsa a smoky note. Keep the pieces about 8–10 cm (3–4 inches) from the grill and turn them after around 5 minutes per side.

Skip the hob: when using the roasted vegetables, the recipe says there is no need to simmer the finished sauce. Continue with the food processor or blender method.

Serving ideas

Serve the salsa with grilled meat, eggs or Mexican-inspired meals. Its tart, mildly spiced flavour also makes it a useful table sauce for dishes that benefit from a fresh, punchy contrast.

Recipe notes & tips

• Pulse the food processor so the salsa stays finely chopped rather than turning liquid.
• Remove the chilli seeds and veins if you want a milder result.
• Let the salsa cool before serving so its texture and flavour settle.
• Wait until after the overnight rest to make the final seasoning adjustments.
• Add sweetener or citrus a little at a time, tasting between additions.

Variations

• Smoky salsa: broil the tomatoes and pepper until they develop a few brown or black spots.
• Milder heat: remove the seeds and veins from the serrano or jalapeño before chopping.
• Smoother texture: blend the processed ingredients before simmering.
• More brightness: add a little extra lime juice after the salsa has rested.
• Gentler sourness: add a small amount of sweetener if the finished salsa tastes too sharp.

Common mistakes to avoid

• Over-processing: the salsa is meant to stay textured, so pulse and stop once the ingredients are finely chopped.
• Adding too much salt: season gradually until the flavour is balanced without a salty taste.
• Adjusting too soon: let the salsa sit overnight before making the final flavour corrections.
• Expecting bright green: simmer until the colour shifts towards olive or yellow-green.
• Simmering roasted salsa: when using the optional broiled vegetables, skip the hob simmer as directed.

How to store

Keep the salsa in an airtight container in the fridge for up to two weeks. The recipe makes about 475 ml (2 cups), divided into 8 portions of roughly 60 ml (¼ cup).

Frequently asked questions