This recipe for green tomato salsa is a zesty and tangy way to preserve your end-of-season harvest. Made with fresh green ...

Cooked Green Salsa (Salsa Verde Cocida) 4 to 8 servings (makes 4 cups) Santibañez says this salsa “has a mouth-puckering tang and spicy zip,” and he’s not lying.

This year I took several liberties in developing a new version of salsa verde. I don't grow tomatillos so I use green tomatoes. I won't call it salsa verde (except on the lids of my jars), because ...

Most all salsa verdes are five ingredients or less—garlic, herbs, oil, vinegar, and sometimes some form of heat like chiles or chile flakes—and work well as a marinade or finishing sauce for ...

It might seem surprising to pair peach and tomato, but jazzed up with coriander seed and lime, dashed with sweet and hot chili peppers and tangy with red onion, this two-fruit salsa is just ...

Combine tomatillos, spring onion, chile, cilantro, garlic, and salt in a food processor, and pulse until a smooth paste forms, 20 to 30 pulses, scraping down sides of bowl as needed. (Add up to 2 ...