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Roasted Green Tomato Salsa Verde: A Zesty Homemade Dip

A close-up of freshly prepared green tomato salsa, finely chopped and vibrant green, mounded on a white plate.
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Learn how to make this Roasted Green Tomato Salsa Verde using fresh, unripe tomatoes. Roasting deepens the flavor, resulting in a zesty, tangy salsa perfect as a dip or taco topping.

Ingredients

Scale
  • 2 lbs green tomatoes
  • 1 white onion, quartered
  • 3 jalapeño peppers (adjust for spice preference)
  • 4 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
  2. Place the green tomatoes, onion quarters, jalapeño peppers, and unpeeled garlic cloves on the prepared baking sheet.
  3. Roast for 20 to 25 minutes, turning the vegetables halfway through, until the tomatoes are softened and slightly charred.
  4. Remove the garlic from the oven and peel the skins off the cloves.
  5. Transfer the roasted tomatoes, onion, jalapeños, and peeled garlic to a food processor or blender.
  6. Add the fresh lime juice, chopped cilantro, salt, and cumin.
  7. Pulse the mixture until you reach your desired consistency. For a chunky salsa, pulse briefly; for a smoother salsa verde, process longer. Do not over-blend.
  8. Taste the salsa and adjust salt or lime juice as needed.
  9. Serve immediately as a zesty dip for tortilla chips or as a tangy salsa topping for tacos and grilled meats.

Notes

  • For canning green tomato salsa, process filled, hot jars in a water bath canner for 15 minutes for half-pint jars to preserve the flavor for later use.
  • If you prefer a milder salsa, remove the seeds and membranes from the jalapeños before roasting.
  • This recipe is excellent for using up surplus green tomatoes from your garden.

Nutrition

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