Green tomato salsa
Unripe, green tomatoes can be used up in this fresh, zesty salsa – perfect for scooping up with tortilla chips, or adding to toasties and tacos. (The video demos an overripe smoky homemade ketchup – so if your homegrown tomatoes never ripen or overripen, you can still have a harvest.)
Method
Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool.
Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste.
Recipe Tips
Spread this salsa on toast, use as a dip for tortilla chips, add to tacos and toasties, or drizzle over roasted summer veg. This salsa also works well with tomatillos if you have them.
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