Friday, October 29, 2010

Salsa Verde with Green Tomatoes, Avocados, and Cilantro

This recipe is courtesy of, posted in October of 2007 ( The author writes, "I just can't say enough good things about this recipe!" Enjoy!

Salsa Verde with Green Tomatoes, Avocados, and Cilantro
Makes 2 cups

4 large green tomatoes
½ large onion, peeled and grated
1 large Anaheim pepper (or if you prefer, 2 to 3 small hot peppers)
1 teaspoon minced garlic
½ teaspoon salt
1 bunch cilantro, chopped
2 avocados, chopped
2 tablespoons fresh lime juice (or more, to taste)
1 to 2 tablespoons extra virgin olive oil
½ bunch parsley, chopped
salt and fresh ground black pepper to taste

1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
2. Grate onion into bowl and set aside. Wash pepper(s), remove seeds, then chop. Put pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined.
3. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and add to mixture and mix so some avocado is crushed and some remains in pieces.
4. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
5. Can be served immediately, or chilled overnight to absorb flavors.

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