Packed with tomatillo and tart lime flavor, this salsa is a great way to try out (or use up) any green tomatoes you have lying around. A versatile salsa, it's perfect for dipping with tortillas or adding to a grilled fish taco. You might even want to try stirring it into sour cream for an enchilada sauce. For less of a spicy kick, omit the jalapeños.

Karen Rankin
Source:, October 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to high broil with rack 5 inches from heat source. Toss together tomatoes, tomatillos, onion, jalapeños and oil on a large rimmed baking sheet; spread in a single layer. Broil in preheated oven until tender and lightly charred, 10 to 15 minutes. Remove from oven; let cool 5 minutes.

  • Transfer tomato mixture to a food processor; pulse until coarsely chopped, about 5 times. Add cilantro, lime juice, cumin and salt; pulse until mixture is combined, 2 to 3 times. (For a thinner salsa, add water by tablespoonfuls until desired consistency is reached. For a spicier salsa, do not seed the jalapeños.)

Nutrition Facts

38 calories; protein 1g 2% DV; carbohydrates 5g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 3g; fat 2g 3% DV; saturated fatg; cholesterol -1mg; vitamin a iu -1IU; niacin equivalentsmg; vitamin b6mg; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 247mg 10% DV; thiamin -1mg -100% DV; calories from fat 18kcal; percent of calories from carbs 47; percent of calories from fat 42; percent of calories from protein 9.