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Recipe

Fiery Green Tomato Salsa

Susan Kahn

Yield: Yields 2 cups.

Grill or broil the green tomatoes and jalapeños to bring out the flavor in this tasty salsa. Serve with grilled chicken or fish, fajitas, or a bowl of corn tortilla chips.

Ingredients

  • 2 green tomatoes (about 1/2 lb. each), sliced 1/2 inch thick
  • 1 fresh medium jalapeño
  • 2 ripe red tomatoes (about 6 oz. each)
  • 1/2 small onion, chopped
  • 1 Tbs. olive oil
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. minced fresh oregano or mint leaves
  • Pinch sugar
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 45
      Fat Calories (kcal): 20
      Fat (g): 2
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 130
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Grill the green tomatoes over hot coals or broil (about 4 minutes per side) until seared but not soft; chop them coarsely. Broil or grill the jalapeño until blackened, seal it in a paper bag for 5 minutes, and let steam. Peel and seed it; mince the flesh. Halve the red tomatoes, squeeze out the juice, and coarsely chop them. Combine all the ingredients, mixing well. Taste and adjust seasonings.

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