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Roasted Green Tomato Salsa Verde

Close-up of chunky, vibrant green tomato salsa topped with red pepper flakes in a small white bowl.
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Make this zesty and slightly smoky salsa using unripe green tomatoes. Roasting the ingredients adds depth, resulting in a fresh, tangy dip perfect for chips or topping grilled food.

Ingredients

Scale
  • 2 lbs green tomatoes
  • 1 medium white onion, quartered
  • 2–4 jalapeños (adjust to your heat preference)
  • 3 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, packed
  • Juice of 1 lime
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin

Instructions

  1. Preheat your oven broiler or set the oven to 400°F (200°C) for roasting.
  2. Place the green tomatoes, onion quarters, jalapeños, and unpeeled garlic cloves on a baking sheet.
  3. Roast under the broiler, turning occasionally, until the skins are blistered and slightly charred, about 10-15 minutes. If using the oven, roast until softened and lightly browned.
  4. Remove the garlic from its skin.
  5. Transfer the roasted tomatoes, onion, jalapeños, and peeled garlic to a food processor or blender.
  6. Add the cilantro, lime juice, salt, and cumin.
  7. Pulse the mixture until you reach your desired consistency. For a chunky dip, pulse briefly. For a smoother salsa verde, process longer.
  8. Taste the salsa and add more salt or lime juice if needed.
  9. If you plan to can the salsa, proceed with proper water bath canning instructions immediately after cooling slightly.

Notes

  • For a smoky flavor, use a grill instead of the oven to char the vegetables.
  • This salsa is excellent for canning; follow safe home canning guidelines for long-term storage.
  • Serve this tangy green tomato dip with tortilla chips, tacos, or grilled chicken or fish.

Nutrition

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