Roasted Green Tomato Salsa Verde: A Zesty Alternative to Tomatillo Salsa
Learn how to make a bright, tangy green tomato salsa by roasting unripe tomatoes. This recipe provides a flavorful homemade dip that works well as a topping for tacos or grilled meats.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: About 3 cups 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds green tomatoes, halved
- 1 medium white onion, quartered
- 2 jalapeño peppers, stems removed
- 3 cloves garlic, unpeeled
- 1/2 cup fresh cilantro, packed
- 2 tablespoons fresh lime juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Place the halved green tomatoes, onion quarters, jalapeño peppers, and unpeeled garlic cloves on a baking sheet.
- Roast for 20 to 25 minutes, turning once halfway through, until the vegetables are softened and slightly charred.
- Remove the garlic skins and transfer all roasted vegetables (except the garlic skins) to a food processor.
- Add the cilantro, lime juice, salt, and cumin to the food processor.
- Pulse the mixture until you reach your desired consistency. For a chunky salsa, pulse briefly. For a smoother salsa verde texture, process longer.
- Taste the salsa and adjust salt or lime juice as needed.
- Transfer the salsa to a bowl and serve warm, or chill completely before serving as a cold dip.
Notes
- If you prefer a spicier salsa, leave the seeds in the jalapeños.
- This salsa tastes best after resting in the refrigerator for at least one hour, allowing the flavors to blend.
- You can safely can this recipe using a water bath canner for long-term storage; follow standard safe canning procedures for acidic foods.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 3
- Sodium: 180
- Fat: 0.5
- Saturated Fat: 0.1
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0