Roasted Green Tomato Salsa Verde
Make this zesty salsa using garden green tomatoes. Roasting the tomatoes adds depth to this fresh, tangy dip, perfect for chips or as a 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 pounds green tomatoes
- 1 white onion, quartered
- 2 jalapeño peppers, stems removed
- 4 cloves garlic, unpeeled
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Place the green tomatoes, onion quarters, jalapeño peppers, and unpeeled garlic cloves on a baking sheet.
- Roast for 20 to 25 minutes, turning the vegetables halfway through, until they are softened and slightly charred.
- Remove the garlic skins.
- Transfer the roasted vegetables (tomatoes, onion, jalapeños) and the peeled garlic 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 green tomato salsa, pulse briefly. For a smoother salsa verde, process longer.
- Taste and adjust salt or lime juice as needed.
- Serve the salsa warm or chill it before serving with tortilla chips or as a spicy green tomato topping for tacos.
Notes
- If you plan to can this recipe, follow proper safe canning procedures for acidity and processing times.
- For a milder salsa, remove the seeds and white membranes from the jalapeños before roasting.
- This recipe works well for preserving green tomatoes from the garden.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 3
- Sodium: 210
- Fat: 0.5
- Saturated Fat: 0.1
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0