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Roasted Green Tomato Salsa Verde

Overhead view of a small white bowl filled with chunky, bright green tomato salsa, topped with fresh cilantro.
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Use up your garden’s unripe tomatoes by making this roasted green tomato salsa. Roasting deepens the flavor, creating a zesty, tangy dip similar to traditional salsa verde.

Ingredients

Scale
  • 2 pounds green (unripe) tomatoes
  • 1 medium white onion, quartered
  • 2–3 jalapeño peppers (adjust for spice level)
  • 3 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, packed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin

Instructions

  1. Preheat your oven broiler or set the oven to 400°F (200°C).
  2. Place the green tomatoes, onion quarters, jalapeño peppers, and unpeeled garlic cloves on a baking sheet.
  3. Roast under the broiler, turning occasionally, until the skins are blackened and blistered, about 10 to 15 minutes. If using the oven, roast until softened and lightly charred.
  4. Remove the garlic from its skin once cool enough to handle. Remove the stems from the jalapeños; leave the seeds for more heat or remove them for less heat.
  5. Transfer the roasted tomatoes, onion, jalapeños, and peeled garlic to a food processor or blender.
  6. Add the fresh cilantro, lime juice, salt, and cumin.
  7. Pulse the mixture until you reach your desired consistency. For a chunky green tomato dip, pulse briefly. For a smoother salsa verde, process longer.
  8. Taste and adjust salt or lime juice as needed. Serve this zesty tomato topping warm or chilled.

Notes

  • This recipe makes a tart salsa recipe that is excellent for canning if you follow safe water bath canning procedures for high-acid foods.
  • For a milder flavor, use only one jalapeño. For a spicier kick, leave all seeds in.
  • This fresh garden salsa is a great topping for tacos or grilled meats.

Nutrition

Find it online: https://cookingbycarla.com/green-tomato-salsa-recipe/