Print

Fresh and Tangy Green Tomato Salsa Verde

Close-up of chunky, golden-green green tomato salsa garnished with fresh herbs in a clear glass bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your surplus green tomatoes to make this zesty, refreshing salsa. It tastes similar to traditional salsa verde and is perfect for chips or as a topping for tacos and grilled meats.

Ingredients

Scale
  • 2 pounds green tomatoes
  • 1 medium white onion, quartered
  • 2 jalapeño peppers, stems removed (remove seeds for less heat)
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin

Instructions

  1. Place the green tomatoes, onion quarters, jalapeño peppers, and garlic cloves on a baking sheet.
  2. Roast the vegetables under the broiler, turning occasionally, until the skins are slightly charred and softened, about 8 to 12 minutes. Watch closely to prevent burning.
  3. Transfer the roasted vegetables to a food processor. Add the cilantro, lime juice, salt, and cumin.
  4. Pulse the mixture until you reach your desired consistency. For a chunky salsa, pulse briefly. For a smoother salsa verde, process longer.
  5. Taste the salsa and adjust salt or lime juice as needed.
  6. Transfer the salsa to a clean jar. You can serve it immediately or chill it for at least one hour to let the flavors blend.

Notes

  • This recipe is great for using up unripe tomatoes from your garden.
  • For canning green tomato salsa, process the cooled salsa in a water bath canner according to tested home canning guidelines for high-acid foods to ensure safety.
  • If you prefer a less spicy salsa for tacos and chips, start with one jalapeño or remove all seeds and membranes.

Nutrition

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