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Kalyn's Kitchen

Salsa Verde with Green Tomatoes, Avocados, and Cilantro

If you’ve got green tomatoes and need a way to use them, this Salsa Verde with Green Tomatoes, Avocados, and Cilantro is really tasty! Use Tomato Recipes for more ideas like this one.

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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 thought it was a good time to try this Salsa Verde with Green Tomatoes, Avocados, and Cilantro which came from a book called Street Food by Tom Kime, truly one of the most interesting cookbooks I’ve ever received from a publisher.

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, as well as a great salsa for chips.

We’re only days away from having a little Weekend Herb Blogging Two Year Celebration. I’ve been having fun thinking of recipes that would work for the two year edition of WHB (with at least one vegetable and one herb) and this would be perfect. But this one is not for the two year celebration, it’s for this week’s edition of Weekend Herb Blogging, hosted by the uber-talented Haalo of Cook (almost) Anything At Least Once. She’s actually hosting from Italy, and I do hope she’s having a wonderful time.

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 with Green Zebra Tomatoes, Cucumber, and Avocado ~ Kalyn’s Kitchen
Slow Roasted Green Tomatoes ~ The Perfect Pantry
Spicy Green Tomato Soup ~ All Day I Dream About Food

Salsa Verde with Green Tomatoes, Avocados, and Cilantro

If you’ve got green tomatoes this Salsa Verde with Green Tomatoes, Avocados, and Cilantro is really tasty!


  • 4 large green tomatoes (I used green Brandywine Tomatoes, 6-8 tomatillos could be substituted)
  • 1/2 large onion, peeled and grated
  • 1 large Anaheim chile (use 2-3 hotter small chiles if you prefer)
  • 1 tsp. garlic puree or minced garlic
  • 1/2 tsp. salt
  • 1 bunch cilantro, washed and spun dry, then chopped
  • 2 avocados, chopped
  • 2 T fresh lime juice (or more, to taste)
  • 1-2 T extra virgin olive oil
  • 1/2 bunch parsley, washed and spun dry, then chopped
  • salt and fresh ground black pepper to taste


  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 recipes says it’s good on just about anything, and I’d have to agree!


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

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salsa Verde with Green Tomatoes, Avocados, and Cilantro is a great dish for low-glycemic diet plans, and for any phase of the South Beach Diet. Tomatoes and avocados do have some carbs, but if you’re eating this as a salsa spooned over grilled chicken, fish, or pork, you could eat a moderate amount on a low-carb diet.

Find More Recipes 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    31 Comments on “Salsa Verde with Green Tomatoes, Avocados, and Cilantro”

  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.