Green Tomato Salsa

Today in the garden I was bumbling around, weeding and pruning my tomato plants.The tomatoes are on their way towards ripening but most are still green. As the walkway in the garden is a fairly small path, I eventually knocked a few green tomatoes off of their vines.

Rather than feel disappointed, I realized I could make a quick salsa for the tacos I’m having tonight! I used some purslane, mint, and a green jalapeño from the garden as well, and will hopefully pair perfectly with tacos of pinto beans, avocado, squash blossoms, and jalapeños en escabeche.


  • 1/2 pint green tomatoes
  • 1 green jalapeño
  • small handfuls of purslane, spearmint, or cilantro
  • Juice of 1 lime
  • 1 shallot or 1/4 white onion
  • 1/2 tsp Mexican oregano
  • salt and pepper


  • Dice green tomatoes and onions. Add to a small bowl and add in the lime juice. Stir to mix.
  • Roughly chop the herbs and mince chile, include chile seeds for more heat.
  • Put the Mexican oregano in the palm of your hand; rub your hands together over the bowl to sprinkle it into the salsa. Stir in a pinch of salt and a few good shakes of black pepper. Season additionally to taste.

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