Roasted Green Tomato Salsa Verde: Smoky and Zesty Fresh Dip
Learn how to make this zesty green tomato salsa using roasted unripe tomatoes for a deep, smoky flavor. This recipe is a fantastic way to use your garden green tomatoes and makes a perfect chip and dip or taco topping.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: About 3 cups 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs green tomatoes
- 1 medium white onion, quartered
- 2 jalapeño peppers (remove seeds for less heat)
- 3 cloves garlic, unpeeled
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh lime juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
Instructions
- Preheat your oven to 400°F (200°C).
- Place the 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.
- Transfer the roasted tomatoes, onion, jalapeños, and peeled garlic to a food processor or blender.
- Add the fresh cilantro, lime juice, salt, and cumin.
- Pulse the mixture until you reach your desired consistency. For a chunky salsa, pulse briefly; for a smoother salsa verde, process longer.
- Taste the salsa and adjust salt or lime juice as needed.
- Chill the salsa for at least 30 minutes before serving to allow the flavors to meld.
Notes
- If you prefer a less spicy salsa, remove the seeds and white membranes from the jalapeños before roasting.
- This salsa tastes best when made ahead of time. You can safely can this green tomato salsa for long-term preserving using a water bath method for 15 minutes after processing.
- Use this tangy salsa as a topping for tacos or grilled fish.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 3
- Sodium: 150
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0