Print

Roasted Green Tomato Salsa Verde: Zesty and Tangy Homemade Dip

A close-up, bright shot of chunky green tomato salsa served in a small white bowl on a wooden surface.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make a zesty, tangy green tomato salsa verde by roasting the unripe tomatoes. This recipe is perfect as a dip for chips or a topping for tacos and grilled meats. We also include instructions for safely canning this flavorful salsa for year-round enjoyment.

Ingredients

Scale
  • 2 lbs green tomatoes, halved
  • 1 white onion, quartered
  • 3 jalapeño peppers (adjust for spice level)
  • 4 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, packed
  • 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). Place the green tomatoes (cut side up), onion quarters, jalapeños, and unpeeled garlic cloves on a baking sheet.
  2. Roast for 20 to 25 minutes, turning the vegetables halfway through, until the tomatoes are softened and slightly charred.
  3. Remove the garlic skins. Transfer the roasted tomatoes, onion, jalapeños, and garlic to a food processor or blender.
  4. Add the fresh cilantro, lime juice, salt, and cumin to the processor.
  5. Pulse the mixture until you reach your desired consistency. For a chunky salsa verde, pulse briefly. For a smoother sauce, process longer. Do not over-process into a puree.
  6. Taste the salsa and adjust salt or lime juice as needed for a brighter, zesty flavor.
  7. Serve immediately with tortilla chips or use as a green tomato taco topping.
  8. For canning: Transfer the finished salsa to sterilized jars, leaving 1/2 inch headspace. Wipe rims, apply lids and bands. Process in a boiling water bath for 15 minutes for pint jars, or 20 minutes for quart jars, adjusting for altitude. Cool and check seals.

Notes

  • If you prefer a fresh green tomato salsa without roasting, use raw ingredients and blend them together. Roasting adds a deeper, smoky flavor.
  • For a spicier salsa, leave the seeds in the jalapeños or add one serrano pepper during roasting.
  • This salsa pairs well with grilled fish or chicken for a flavorful summer meal.

Nutrition

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