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Roasted Green Tomato Salsa Verde

Close-up of chunky, bright green tomato salsa topped with dark, caramelized bits, served in a small white bowl.
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Make this tangy, zesty green tomato salsa by roasting the tomatoes first for a smoky depth. This recipe is simple to prepare and works well as a dip or topping.

Ingredients

Scale
  • 2 lbs green tomatoes
  • 1 white onion, quartered
  • 2–4 jalapeños, stems removed (adjust to your heat preference)
  • 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) if 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 for 20-25 minutes, turning halfway.
  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 salsa verde, pulse briefly; for a smoother dip, process longer. Do not over-blend.
  8. Taste and adjust salt or lime juice as needed.
  9. Serve immediately with chips, or cool completely before storing.

Notes

  • For a spicier salsa, leave the seeds in the jalapeños.
  • If you prefer a fresh salsa, skip the roasting step and use raw ingredients, blending everything together.
  • This salsa keeps well in an airtight container in the refrigerator for up to one week.

Nutrition

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