Cilantro, jalapeno, lime and green tomatoes are blended to make a bright but creamy new salsa sensation that’s sublime with corn chips and even better poured over sliced avacado, etc.
Dump tomatoes, jalapeno, garlic, onion and water into a small saucepan. Cover and simmer for 3 minutes.
In a blender, place cilantro, canola oil, salt, sugar and lime juice. Pour hot tomato mixture into blender with other ingredients and blend on high until smooth.
May be served warm or cold. I felt the flavor was better after several hours in the refrigerator, but some liked it best right away. I even used it as the seasoning for my guacamole and didn’t have to add anything else. It’s great for using up all those green tomatoes from your garden.
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I substituted the oil for apple cider vinegar and doubled the recipe so that I could can it. I also used an immersion blender to creamy it. Simmered for 30 minutes before canning.
Sweet, spicy and tart. I can’t do really hot, so this is great for me and for gift giving. Thanks!
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nowen on 10.17.2010
Great recipe – easy to make and tastes amazing.
nowen on 10.26.2009
This salsa is amazing. I wish I had more green tomatoes left so I could make another batch or five!