Green Tomato Salsa
Green Tomato Salsa - The Latin American side dish goes well with grilled fish or meat
Healthy, because
Even smarter
Nutritional values
Lycopene, an antioxidant found in tomatoes, protects the body's cells from free radicals. The capsaicin in the peppers stimulates the appetite, while the mix of tomatoes, onions, cilantro, lime juice and olive oil covers a wide range of vital substances.
This recipe is also known as "Salsa verde" which can easily be changed to a red salsa if you prefer red tomatoes.
(Percentage of daily recommendation)
| Calorie | 60 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
Roast jalapeños on a hot grill pan or grill until blackened and blistered, turning as needed.
When cool enough to handle, remove jalapeño skins under cold water.
Halve jalapeños lengthwise, remove seeds, rinse and pat dry. Finely chop chiles.
Rinse the tomatoes, wipe dry, cut into quarters and remove core and seeds. Coarsely chop tomatoes.
Peel the onions and finely chop.
Rinse cilantro, shake dry, pluck leaves and finely chop.
Mix cilantro with jalapeños, onions and tomatoes in a bowl. Squeeze juice from lime. Stir 2 to 3 tablespoons lime juice and the olive oil into tomato mixture and season with salt and pepper. Let stand for 1 hour before serving.
