Recipes, Uncategorized

Salsa Verde – Using up green tomatoes

Despite my best wishes, a significant number of my tomatoes remained green, ripe bananas and warm windowsill be damned. As such I have been on the hunt for green tomato recipes. 

A few people have recommended green chutney, but having previously tried it, I am not a huge fan. So the first recipe for this year’s green tomatoes, is salsa verde. 

So far, so delicious. 


  • 4 red chillies
  • 1kg chopped green tomatoes
  • 2 onions
  • 3 garlic cloves
  • Handful of coriander
  • 2 limes
  • 1 1/2 tsps ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 3/4 fine sea salt
  • 1 tsp ground pepper

This recipe is based on one from, but I have amended the quantities to suit my preferences.


  1. Deseed the chillies and chop finely. Wash hands carefully before and after.
  2. Chop the green tomatoes, finely chop the onions and the garlic cloves. Chop the coriander and its stems. 
  3. Place everything in a large saucepan, bring to the boil, then lower the heat and simmer for 10 minutes. 
  4. At this point, sterilise your jars in preparation for sealing. Or prepare containers for placing into a freezer. 

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