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Green Tomato Salsa

  • Total Time:
  • Servings: makes 4 cups

This salsa makes inventive use of unripened tomatoes (which Laurent Tourondel found in abundance in a garden on Long Island). Alone, green tomatoes can be inedibly sour, but mixed with fresh lime juice and sweet grilled Vidalia onion, they make for a surprisingly bright accompaniment to spicy grilled jerk chicken.


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KEY: Summer, Entertaining, Grilling/Barbecuing, Barbecue/Cookout, Cocktail Party, Southwestern/Tex-Mex, Dips & Spreads, Sauces & Condiments, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian

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  • 1 medium Vidalia onion, sliced 1/2 inch thick
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 pound green, unripe tomatoes
  • 2 tablespoons chopped cilantro
  • 1 large red tomato, cored and coarsely chopped
  • 1 tablespoon fresh lime juice

How to make this recipe

  1. Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato.
  2. Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.

Make Ahead

The undressed salsa can stand for up to 4 hours.

Contributed By Published July 2007

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