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Yellow-Tomato Salsa Verde

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.

  • yield: Makes 2 1/2 cups




  • 1 pound yellow or red tomatoes
  • 1/2 medium white onion
  • 1 jalapeno chile
  • 1 garlic clove (skin on)
  • 1 cup fresh cilantro leaves
  • 1 teaspoon coarse salt
  • 1/8 teaspoon ground pepper
  • 2 teaspoons white vinegar


  1. Step 1

    Heat a large skillet over high. Add tomatoes, onion, jalapeno, and garlic; cook, turning occasionally, until vegetables are charred on all sides, 20 to 30 minutes (garlic will be done after 10 minutes).

  2. Step 2

    Peel garlic. (For less heat, halve and seed jalapeno.) Cut tomatoes, onion, and jalapeno into chunks and place in a blender. Add remaining ingredients and blend until smooth.

Everyday Food, July/August 2009