Green Tomato Salsa

Another great way to consume your unripe garden surplus. Recipe from Mark Bittman’s How to Cook Everything.
Yields about 2 cups.

SODIUM CONTENT: 30 mg per recipe


1 c. cored and finely chopped green tomatoes (or tomatillos)
2 T. minced fresh cilantro
1 T. freshly squeezed lime juice
1/2 t. sugar, or to taste
1/2 t. minced garlic
freshly ground black pepper, to taste
crushed red pepper flakes or cayenne, to taste


Mix all ingredients together in a bowl, taste, and adjust seasoning if necessary. Serve immediately, or store in an airtight container and refrigerate for up to one week.

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