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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.


  • 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


  • 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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