Easy Green Tomato & Hot Pepper Salsa

Here’s a clever answer to the gardener’s late-season problem: a pile of green tomatoes that won’t ripen before the frost. This fresh salsa puts them to work, and their firm, tart bite is exactly what makes it special.

Unripe green tomatoes bring a bright, almost lemony tang that an all-ripe salsa lacks, plus they hold their shape in the dice instead of going to mush. A few ripe tomatoes go in alongside them for balancing sweetness and color.

The method couldn’t be simpler, since there’s no cooking at all. You core the tomatoes and scoop out most of the seeds (which keeps the salsa from turning watery), dice everything small, and toss it with red onion, garlic, hot chilies, cilantro and salt.

The one step worth honoring: let it stand for an hour before serving. The salt draws out the juices and the flavors meld into something far greater than a just-mixed bowl.

Kitchen Tips

• Scoop out most of the tomato seeds before dicing. That’s what keeps the salsa fresh and chunky instead of soupy.
• Let it rest at least an hour so the salt pulls out the juices and the garlic and chili mellow into the mix.
• Wear gloves when seeding the hot peppers, and adjust the number to your heat tolerance.

Variations

• Add a squeeze of lime juice for extra brightness and a Mexican-style edge.
• Stir in diced avocado or mango just before serving for creaminess or sweetness.
• Char the tomatoes and peppers first for a smoky, salsa-verde-style version.