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Green Tomato Salsa

I came up with this fresh salasa so I could use all the green tomatoes from the garden when it started to get cold. —Vanessa Moon, Tucson, Arizona
  • Total Time
    Prep: 20 min. + standing Cook: 10 min.
  • Makes
    6 cups


  • 1 medium green pepper
  • 1 serrano pepper
  • 5 medium green tomatoes or 5 large tomatillos, husks removed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/3 cup lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons agave nectar
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 3 tablespoons fresh cilantro leaves
  • 1 medium ripe avocado, peeled, pitted and quartered
  • Tortilla chips


  • Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes.
  • Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl.
  • Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic.
  • Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup salsa: 27 calories, 2g fat (0 saturated fat), 0 cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 free food.
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