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EatSmarter exclusive recipe

Green Tomato Salsa

with Lime and Cilantro
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Green Tomato Salsa

Green Tomato Salsa - The Latin American side dish goes well with grilled fish or meat

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
60
calories
Calories
0
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Ingredients

for
6
servings
2
1 ½ pounds
semi-ripe firm Tomato (or green tomatoes)
2
1 bunch
1
2 tablespoons
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Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Grill pan

Preparation steps

1.
Green Tomato Salsa preparation step 1

Roast jalapeños on a hot grill pan or grill until blackened and blistered, turning as needed.

2.
Green Tomato Salsa preparation step 2

When cool enough to handle, remove jalapeño skins under cold water.

3.
Green Tomato Salsa preparation step 3

Halve jalapeños lengthwise, remove seeds, rinse and pat dry. Finely chop chiles.

4.
Green Tomato Salsa preparation step 4

Rinse the tomatoes, wipe dry, cut into quarters and remove core and seeds. Coarsely chop tomatoes.

5.
Green Tomato Salsa preparation step 5

Peel the onions and finely chop.

6.
Green Tomato Salsa preparation step 6

Rinse cilantro, shake dry, pluck leaves and finely chop.

7.
Green Tomato Salsa preparation step 7

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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie60 kcal(3 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate53 μg(18 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39 mg(41 %)
Potassium348 mg(9 %)
Calcium30 mg(3 %)
Magnesium19 mg(6 %)
Iron0.9 mg(6 %)
Iodine0.3 μg(0 %)
Zinc3 mg(38 %)
Saturated fatty acids0.5 g
Uric acid17 mg
Cholesterol0 mg
Development of this recipe:
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