Kalyn's Kitchen

Green Tomato Salsa with Avocado

If you’ve got green tomatoes and need a way to use them, this Green Tomato Salsa with Avocado is really tasty served over chicken or fish! 

PIN Green Tomato Salsa with Avocado to try it later!

Salsa Verde with Green Tomatoes, Avocados, and Cilantro top photo

In Utah, we’ve entered the time of year when gardening is a little bitter-sweet. It hasn’t frozen yet, and plants still are green, but they aren’t producing much. Every day there’s the pessimistic desire to just pull out the plants and get the garden cleaned up, fighting against the optimistic thought that you just might get a few more vegetables.

I have green tomatoes galore left on my plants, so before I pull them all up, I decided to try making Green Tomato Salsa with Avocado, and this was so tasty and easy to make! I used cilantro in mine, but you could replace the cilantro with thinly-sliced green onion if you’re not a cilantro person! If green tomatoes aren’t in season, I think you could definitely make this with tomatillos, and it would be delicious on grilled fish or chicken or used in fish tacos, and of course it would be a great salsa for chips.

Salsa Verde with Green Tomatoes, Avocados, and Cilantro

More Recipes with Green Tomatoes:

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce from Kalyn’s Kitchen
Pickled Green Tomatoes ~ White on Rice Couple
Green Tomato Gazpacho ~ Kalyn’s Kitchen
Slow Roasted Green Tomatoes ~ The Perfect Pantry

Salsa Verde with Green Tomatoes, Avocados, and Cilantro top photo

Green Tomato Salsa with Avocado

Yield 8 servings
Prep Time 20 minutes
Total Time 20 minutes

If you’ve got green tomatoes this Green Tomato Salsa with Avocado is really tasty!

Ingredients

  • 4 large green tomatoes (see notes)
  • 1/2 large onion, peeled and grated
  • 1 large Anaheim chile
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 bunch cilantro, chopped
  • 2 avocados, chopped
  • 2 T fresh lime juice (or more, to taste)
  • 2 T extra virgin olive oil
  • 1/2 bunch parsley, chopped
  • salt and fresh ground black pepper to taste

Instructions

  1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato “jelly” and flesh into a small colander placed over a bowl.
  2. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
  3. Grate onion into bowl and set aside.
  4. Wash chile pepper and remove seeds, then chop.
  5. Put chile pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste.
  6. Add half of the chopped cilantro and the onion and blend until well combined. (The recipe called for a mortar and pestle to do this. I was in a hurry and used the food processor.)
  7. Pour mixture from food processor into mixing bowl.
  8. Add drained juice from tomatoes.
  9. Then chop avocados and tomatoes and add to mixture and mix so some avocado is crushed and some remains in pieces.
  10. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil.
  11. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
  12. Can be served immediately, but I thought this was even better the second day after being in the refrigerator.
  13. The inspiring recipe said it’s good on just about anything, and I’d have to agree!

Notes

I used green Brandywine Tomatoes, 6-8 tomatillos could be substituted for the tomatoes.

Nutritional information is based on 1/4 cup serving size.

Recipe slightly adapted from Street Food (affiliate link) by Tom Kime.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 236mgCarbohydrates: 11gFiber: 5gSugar: 5gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Tomato Salsa with Avocado is a great dish for low-glycemic diet plans, and for any phase of the original South Beach Diet. Tomatoes and avocados do have some carbs, but if you look at the net carbs this is pretty low in carbs and if you’re eating this as a salsa spooned over grilled chicken, fish, or pork, you could enjoy it on a low-carb diet.

Find More Recipes Like This One:
Use Tomato Recipes or Sauces for more ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Green Tomato Salsa with Avocado

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    31 Comments on “Green Tomato Salsa with Avocado”

  1. Oh my, can't believe this error has been here so long. Yes, you add the chopped tomato along with the avocado. Will fix right now.

  2. I just found your recipe for Salsa Verde with Green Tomatoes. You don't say if or when you add the tomatoes to the mixture. You mention adding the tomato juice. Are the green tomatoes chopped and added as well? Thanks for taking the time to reply. Alice

  3. I bet it's very refreshing and great for springtime!

  4. I just found your blog today, and this recipe is just in time. Believe it or not, I just this weekend blogged about having a bunch of green tomatoes and needing to find something to do with them! Fate, perchance? 🙂

  5. This looks absolutely delicious — so many of my favorite ingredients!

  6. Amazing, once again! All the best things in one great salsa…I would love to try it!

  7. Salsa Verde is a surprising change for most people who only think that salsa is red and comes in a jar. We have some late summer tomatoes that my daughter and I planted that need to be picked soon. We won’t have the time to let them turn red. This gives me a great idea of what to do with them!

  8. Lisa, we were writing our comments at the same time I guess. Fun finding someone else in Utah! Have fun with all that lovely fruit.

  9. Kevin, thanks. I did love it.

    Katie, lucky you. I think if it doesn’t snow this weekend I’ll probably rip out most of my plants (sigh).

    Peter, thanks!

    Karina, the cilantro is a nice bonus.

    Susan, thanks. I’m terrible at food styling, but I’m trying to improve!

    Susan, I want to try green tomato chutney too. Sounds wonderful.

  10. This looks so delicious! I live in Utah as well…small world! I love cooking with herbs and fresh foods. This weekend down in Mona there are farms selling fruit for very cheap. I can’t wait to go and stock up! Great blog!

  11. From the first time I had fried green tomatoes in Georgia, I was hooked. I don’t usually fry them anymore, but I do a lot of green tomatoes in salsas and chutneys. Yours looks so fresh and colorful… just the way I like it.