Chile Peppers Around the World: Green Tomato Salsa

| June/July 1994

Makes about 1 quart

This is a salsa for the end of summer, when both ripe and unripe tomatoes are available. However, by keeping the proportions of tomatoes, onions, garlic, and hot peppers roughly the same, you can use all ripe tomatoes.

• 3 green tomatoes, about 1 1/4 pounds
• 3 red, orange, pink, or yellow ripe tomatoes, about 1 1/4 pounds
• 1 small red onion, diced fine
• 2 or 3 garlic cloves, minced
• 3 hot peppers, or to taste, stemmed, seeded, and diced very fine
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt, or to taste

1. Core the tomatoes and remove most of the seeds. Cut in small dice and mix with the remaining ingredients.

2. Let the salsa stand for an hour or so before serving.

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