Has anyone ever tried this recipe?

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Do they really mean you can use green (as in unripe) tomatoes? Is it good? I’m always left with tons of green tomatoes after the first frost, so it would be great to have this as an option, but I am skeptical. Maybe they mean green tomatoes, like the varieties that re green when ripe? Does using unripe tomatoes result in a salsa that actually tastes good? It feels like it would be super acidic with very little tomato flavor. Isn’t salsa verde usually made with tomatillos? Or is this the actual holy grail I’ve been looking for?

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JustAGreenDreamer

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Posted: 1 year ago
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