Best 4 Ninfas Green Tomato Salsa Recipes

In the realm of Mexican cuisine, Ninfas Green Tomato Salsa stands as a vibrant and flavorful condiment that captures the essence of fresh, tangy tomatillos and zesty green tomatoes. This salsa is a delightful blend of flavors and textures, offering a refreshing contrast to the richness of traditional red salsas. Its vibrant green color adds a pop of color to any dish, making it a delightful addition to tacos, enchiladas, burritos, nachos, and even grilled meats.

This article features a collection of recipes that explore the versatility of Ninfas Green Tomato Salsa. From the classic salsa verde to variations that incorporate unique ingredients like avocado, cilantro, and roasted poblano peppers, these recipes offer a range of flavors and heat levels to suit every palate. Whether you're a seasoned salsa maker or a novice cook looking to expand your culinary horizons, these recipes provide a step-by-step guide to creating delicious and authentic green tomato salsa.

Here are our top 4 tried and tested recipes!

GREEN TOMATO SALSA VERDE

Green Tomato Salsa Verde image

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.

Provided by Martha Rose Shulman

Categories condiments, appetizer

Time 45m

Yield About 1 3/4 cups (more if thinned with water)

Number Of Ingredients 6

Ingredients

1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)

Steps:

Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Green (Un-Ripe) Tomato Salsa for Canning image

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.

Provided by yogiclarebear

Categories Peppers

Time 1h30m

Yield 8 pints

Number Of Ingredients 14

Ingredients

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Steps:

Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

GREEN TOMATO SALSA

Green Tomato Salsa image

I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. -Vanessa Moon, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers Snacks

Time 30m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

1 medium green pepper
1 serrano pepper
5 medium green tomatoes or 5 large tomatillos, husked
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup lime juice
2 tablespoons olive oil
4 teaspoons agave nectar
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
3 tablespoons fresh cilantro leaves
1 medium ripe avocado, peeled, pitted and quartered
Tortilla chips

Steps:

Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.

Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

NINFA'S RED SALSA

Ninfa's Red Salsa image

I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them.

Provided by ATXChefInTraining

Categories Mexican

Time 28m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 chiles de arbol
1 -2 dried red pepper, if you can't get chiles de arbol
4 medium tomatoes, halved
3 garlic cloves
4 sprigs cilantro
1 teaspoon salt
1 -2 jalapeno (optional)
1 -2 tablespoon oil (Recipe doesn't specify the type.)
1/2 cup tomato sauce (optional)

Steps:

Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
This salsa may be made in advance and either refridgerated or frozen.

Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Sodium 588.9, Carbohydrate 5.7, Fiber 1.6, Sugar 3.3, Protein 1.3

Tips:

Choose the right tomatoes: Use firm, green tomatoes that are free of blemishes.
Use a sharp knife: This will help you get clean, even slices.
Don't overcook the tomatoes: You want them to retain their crunch.
Use fresh cilantro: It adds a bright, citrusy flavor to the salsa.
Serve the salsa immediately: Or chill it for later use.

Conclusion:

Ninfas green tomato salsa is a delicious and versatile condiment that can be used on tacos, burritos, enchiladas, and more. It's also a great way to use up green tomatoes that you might otherwise have to throw away. With its bright, tangy flavor, this salsa is sure to be a hit at your next party or gathering.