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- 1 medium green pepper
- 1 serrano pepper
- 5 medium green tomatoes or 5 large tomatillos, husked
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/3 cup lime juice
- 2 tablespoons olive oil
- 4 teaspoons agave nectar
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 3 tablespoons fresh cilantro leaves
- 1 medium ripe avocado, peeled, pitted and quartered
- Tortilla chips
- 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.
Green Tomato Salsa Recipe Tips
Do you have to peel green tomatoes for salsa?For this recipe, we recommend peeling the tomatoes so you don't run into any tough tomato pieces when blending—or eating! However, other homemade salsa recipes may have different instructions.
Is it safe to eat green tomatoes?Yes, it is perfectly safe to eat green tomatoes. Try out these other green tomato recipes, too!
How long does this green tomato salsa last?We recommend enjoying this salsa fresh since there's avocado in it. However, you can make it a few hours ahead of time and store it in the refrigerator until you're ready to serve it. (Speaking of serving, here are the best tortilla chips on the market, according to our Test Kitchen.)
Research contributed by Peggy Woodward, Taste of Home Senior Food Editor, and Christina Herbst, Taste of Home Assistant Digital Editor
Peppers (Hot)Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1/4 cup salsa: 27 calories, 2g fat (0 saturated fat), 0 cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 free food.