Tara Thomas' Basil and Green Tomato Salsa Verde

Tara Thomas' Basil and Green Tomato Salsa Verde

July marks the launch of a new addition to the Brightland family. After two golden years, we are introducing fruit-forward, double-fermented and family-farm to table vinegars, each with their own distinct flavor palate and tasting notes, lovingly made in California. PARASOL is a raw champagne vinegar that is double fermented with California chardonnay grapes and juicy Navel and Valencia oranges. RAPTURE is a raw balsamic vinegar that is double fermented with California zinfandel grapes and ripe Triple Crown blackberries. 

We have a special edition of BrightRx this month to celebrate our new fruit-forward vinegars. Our friend Tara Thomas has shared a zesty Basil and Green Tomato Salsa Verde recipe brightened with PARASOL, inspired by the seasons and being in the garden.  

Tara Thomas is a New York-based restaurant consultant and chef who garners her food creativity and palate from her extensive travels. She is also the executive chef at Sincerely Tommy Eat & Stay, a restaurant and boutique hostel coming soon to Brooklyn. 

"It’s bright, crunchy, smoky, fruity, juicy, and zesty... 

The elements of the California Chardonnay Grapes and juicy Navel and Valencia Oranges have a beat and starts a cadence with the charred freshly harvested ingredients. Green tomatoes, banana peppers, Serrano chili, shallot, torn basil and spring garlic. This chilled salsa is then coated onto sliced and smashed cucumber where it finds its way through the nooks and crannies for a saucy yet crunchy experience. Embellished with soft and sweet chilled heirloom blueberries and freshly harvested Nasturtium flowers the components of spicy and sweet are reiterated with compassion. Everything about this is green and bright, an applaud to the summer season and an ideal bite for this sweltering heat." - Tara Thomas

Basil and Green Tomato Salsa Verde with PARASOL

By Tara Thomas

Yields 1/4 quart




  • 1 large green tomato quartered
  • 2 shallots halved
  • 2 smashed garlic gloves
  • 1 serrano pepper halved
  • 5 banana peppers halved
  • 15-20 basil leaves hand torn
  • 4 tbsp Brightland PARASOL vinegar
  • Salt to taste


On a high heat, add green tomato, shallot, garlic and peppers to a dry cast iron. Cover and let it char for 3-5 minutes. Char both sides. Once done, set aside to cool.

After 5-10 minutes, add charred ingredients to a food processor. Blend together for 10 pulses. Add the rest of the ingredients and repeat. Salt to taste. 

Chill and use in a delicious salad, as a marinade, or a dip... anything.