Green tomatoes can often stand in for tomatillos (or use half of each in any recipe that calls for tomatillos). In this fresh salsa, diced green tomatoes are used instead of tomatillos, but the taste is remarkably similar. It’s lovely with any mild white fish or simply-cooked chicken breast. I also like to thinly slice cold leftover chicken and make sandwiches with this salsa on great crusty bread and a drizzle of olive oil.
- 1 lime, juiced (1-2 Tbs)
- 1 clove garlic
- Salt & pepper to taste
- Pinch garlic powder
- Pinch cumin
- Pinch chili Powder
- 1 Tbsp fresh cilantro (optional)
- 1/4 cup chopped red or white onion (about ½ small onion)
- 2 Tbsp finely chopped jalapeño (about ½ small pepper – optional)
- 1½ cups chopped green tomatoes (about 2 tomatoes), stems and cores removed
Place all the ingredients into a food processor and puree to desired consistency. You can also finely chop everything instead of using a food processor, if you prefer a chunkier style.
Refrigerate for at least 1 hour before serving.