This mild green tomato salsa verde recipe is fantastic on grilled meats, eggs and all your Mexican food favorites. So good and easy to make you’ll want it on everything!

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Salsa is a required condiment in the Southwest. I eat some form of salsa almost every day. One of my favorite salsas is salsa verde.
Salsa verde is traditionally made from tomatillos, a member of the gooseberry family. The tomatillos are typically roasted to soften, then pureed with onions and garlic. A hit of acid brings balance and salt heightens flavor. Some people add cilantro, cumin or avocado to their salsa verde. It?s all delicious, especially over white chicken enchiladas! This version uses green tomatoes!

Using Green Tomatoes in Salsa
As I mentioned, traditional salsa verde recipes call for tomatillos. Cousins of tomatoes, tomatillos resemble green unripened tomatoes but are surrounded with a dry papery husk. While green tomatillos are tart and not overly juicy, if allowed to ripen to a light yellow, they sweeten and are delicious raw in salads.
Depending on where you live, it might be difficult to find tomatillos in the grocery store. If you can?t find them, green tomatoes make an excellent substitute.
Like tomatillos, unripened tomatoes aren?t very juicy. Eaten raw, green tomatoes may cause stomach trouble for some people, therefore it?s best to cook them – like fried green ...