The Pioneer Woman Tasty Kitchen
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Creamy Green Tomato Salsa

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

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.

Ingredients

  • 2 cups Green Tomatoes, Quartered
  • 2 whole Jalapeno Peppers, Seeded Or Not, Depending On Your Personal Heat Level
  • 4 cloves Garlic, Peeled And Smashed
  • ⅔ cups Sweet Onion (Vidalia Or Walla Walla Or OSO)
  • ⅔ cups Water
  • ¼ cups Fresh Cilantro Leaves, Packed
  • ½ cups Canola Oil
  • 1-½ teaspoon Sea Salt
  • 2 teaspoons Sugar
  • 3 Tablespoons Fresh Lime Juice

Preparation

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.

2 Comments

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nowen on 10.17.2010

Great recipe – easy to make and tastes amazing.

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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!

2 Reviews

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Tami on 10.3.2011

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!

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