Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Green Tomato Salsa Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 cups This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish. Ingredients 1 poblano chile 2 pounds (about 6 medium) green tomatoes, seeded and finely chopped 1 small or ½ large Vidalia or other sweet onion, finely chopped 1 medium cucumber, peeled, seeded, and finely chopped 4 scallions, sliced thinly crosswise 2 tablespoons freshly squeezed lime juice (about 2 limes) 1 tablespoon extra-virgin olive oil ½ cup finely chopped fresh cilantro Coarse salt and freshly ground pepper Directions Roast chile directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens. Transfer to a bowl; cover with plastic. Let stand until cool enough to handle. Peel off skin; discard stem and seeds. Finely chop chile, and place in a medium bowl. Add tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in refrigerator up to 3 days. Cook's Notes To make a coulis, puree half the salsa until smooth and add olive oil until the mixture is the desired consistency. Rate it Print