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Smoky Roasted Green Tomato Salsa Verde

smoky roasted green tomato salsa verde - featured image
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A quick and easy salsa verde made with roasted green tomatoes, onion, garlic, and cilantro. Perfect for using up end-of-season green tomatoes, this smoky, tangy salsa is a crowd-pleaser that comes together in under 30 minutes.

Ingredients

Scale
  • 1.5 pounds green tomatoes (firm, unripe)
  • 1 medium white onion, quartered
  • 4–5 garlic cloves, peeled
  • 1/2 cup fresh cilantro, packed
  • 1 medium jalapeño pepper
  • 1–2 limes (for fresh lime juice)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon ground cumin

Instructions

  1. Preheat your broiler to high and move an oven rack to the top position (4-6 inches from the heating element).
  2. Wash and dry the green tomatoes. Slice them in half (or into thick wedges if very large). Quarter the onion. Peel the garlic cloves. Slice the jalapeño in half lengthwise; remove seeds and ribs for milder salsa or leave them in for more heat.
  3. On a rimmed baking sheet lined with parchment paper or aluminum foil, combine the green tomatoes, onion, garlic, and jalapeño. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss to coat evenly.
  4. Place the baking sheet on the top oven rack and broil for 5-7 minutes, watching closely, until the vegetables are charred in spots and softened. The garlic may be done earlier; remove it if it starts to darken too much.
  5. Flip the vegetables using tongs and broil for another 4-6 minutes, until the other side is charred and the tomatoes are completely soft and blistered.
  6. Remove from the oven and let cool for about 5 minutes.
  7. Transfer the roasted vegetables (including any accumulated juices) to a food processor. Add the cilantro, lime juice (from 1-2 limes), ground cumin, and remaining 1/2 teaspoon kosher salt.
  8. Pulse 8-10 times for a chunky salsa, or process for 20-30 seconds for a smoother consistency. Taste and adjust seasoning with more salt or lime juice if needed.
  9. Serve immediately at room temperature, or refrigerate for 1-2 hours to let flavors meld. Store in an airtight container in the refrigerator for up to 5 days.

Notes

For a milder salsa, remove seeds and ribs from the jalapeño. For more heat, leave them in or use a serrano pepper. If the salsa tastes bitter, balance with a pinch of sugar or more lime juice. The salsa freezes well for up to 3 months.

Nutrition

Keywords: green tomato salsa, salsa verde, roasted salsa, smoky salsa, easy salsa recipe, end-of-summer recipe, gluten-free, vegan

Find it online: https://cooksybite.com/smoky-roasted-green-tomato-salsa-verde-easy-recipe/