Print

Roasted Green Tomato Salsa Verde: Use Your Garden’s Unripe Tomatoes

Close-up of thick, chunky green tomato salsa, vibrant green with visible herbs and chili flakes, served in a small white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this zesty, tangy green tomato salsa by roasting unripe tomatoes. This recipe provides a fresh salsa verde alternative perfect for chips, tacos, or grilled meats, and includes options for canning.

Ingredients

Scale
  • 2 lbs green tomatoes, halved
  • 1 medium white onion, quartered
  • 2–4 jalapeño peppers (adjust to your spice preference)
  • 4 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
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved green tomatoes, onion quarters, jalapeño peppers, and unpeeled garlic cloves with olive oil on a baking sheet.
  3. Roast for 20 to 25 minutes, turning once, until the vegetables are softened and slightly charred.
  4. Remove the garlic skins.
  5. Transfer the roasted vegetables (tomatoes, onion, jalapeños) to a food processor. Add the cilantro, lime juice, salt, and cumin.
  6. Pulse the mixture until you reach your desired consistency. For a chunky salsa verde, pulse briefly. For a smoother dip, process longer.
  7. Taste the salsa and add more salt or lime juice if needed.
  8. Serve immediately as a fresh green tomato dip, or cool completely before storing or canning.

Notes

  • For a fresh, uncooked salsa, skip the roasting step and combine all ingredients (except olive oil) in the food processor.
  • If you plan to can this salsa, follow tested water bath canning procedures for high-acid foods to ensure safe preservation.
  • This recipe makes a great homemade salsa verde alternative when tomatillos are unavailable.

Nutrition

Find it online: https://mayaplate.com/green-tomato-salsa-recipe-canning-fresh/