This was an excellent use for an abundant - but slow ripening - tomato garden! I took it to a picnic, with rave reviews. It's easy to make, readily found ingredients, and presents quite nicely. My only complaint is that it's hard to find fresh, ripe avocados at the same time as most of us have a lot of green tomatoes in the garden (the fruit has different seasons). I prefer farmer's markets or our own grown produce, if possible. Still, most grocers will have the ingredients to supplement your home-grown green tomatoes if you try this anywhere!
Go green the next time you make salsa with this recipe featuring green tomatoes, jalapeño, avocado, and cilantro. Serve with tortilla chips as an appetizer or use as a topping for grilled chicken or fish.
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Chill: 30 Minutes
- Calories: 88
- Fat: 7g
- Saturated fat: 1g
- Protein: 2g
- Carbohydrate: 7g
- Fiber: 4g
- Cholesterol: 0.0mg
- Sodium: 157mg
- 1 pound green tomatoes or tomatillos, chopped
- 2 tablespoons grated onion
- 1 jalapeño chili, seeded and minced
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large avocados, pitted, peeled and cut into chunks
- 1. Combine tomatoes, onion, chili, cilantro, lime juice, salt and pepper in a large bowl.
- 2. Add avocado to bowl and toss ingredients together. Season with additional salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Serve with tortilla chips, if desired.
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