Flavorful Roasted Green Tomato Salsa is a delicious copycat recipe of our favorite Mexican restaurant's salsa verde, but with green tomatoes. This is an incredible side and a great dip for any crispy appetizer.
It’s getting chilly here in Pennsylvania, and just like every fall, the garden’s still loaded with green tomatoes that didn’t have the opportunity to ripen—perfect timing for a final round of my favorite green tomato salsa.
Honestly, the flavor is spot-on, with a smoky tang, and it’s just right for canning, scooping, dipping (especially with these spicy saltine crackers), or topping your favorite dishes.
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Why You'll Love This Recipe
⭐️Packed with intense flavor and a satisfying texture.
⭐️Homemade always wins.
⭐️Perfect for canning or serving fresh.
Ingredients
- Green Tomatoes: You can use any variety of tomatoes, but make sure they’re green—bright green in color—as that works best for this recipe.
- Onion: I’ve used red onions, but white or sweet onions work just as well. Slicing into even slices helps ensure they cook evenly.
- Jalapeño: Deseed the jalapeno to reduce the heat, and adjust the quantity of jalapeno to your preference. See the "How to adjust the heat" section below for more details.
- Garlic: Adds a robust flavor—never skip this ingredient.
- Lime Juice: You can also swap it with bottled lime or lemon juice if needed.
- Cilantro: Adds a bright and refreshing flavor. However, you can skip it if you're not a fan of its taste.
How To Make Roasted Green Tomato Salsa
- Preheat the oven to 400°F. Slice green tomatoes and onion into ½-inch rounds. Slit and deseed the jalapeño(if needed). Arrange the tomato, onion, jalapeño, and peeled garlic cloves on a baking tray.
- Bake for 20 minutes or until the edges are slightly browned. Let it cool. In a blender, combine the roasted vegetables with lime juice, cilantro, and salt—pulse until chunky. Transfer to a serving bowl and enjoy as a dip or as a sauce.
♨️How To Adjust The Heat Level
Jalapeños provide the heat in this roasted green tomato salsa recipe. Note that the heat of jalapeños mellows down once roasted. However, you can reduce the heat further and retain the flavors.
- Mild: You can use just the flesh of the jalapeño for milder heat. If you're unsure how much heat you want, scoop out the seeds after roasting and add them back in as needed.
- Medium: This roasted green tomato salsa has a punch. If you're okay with a bit of spice, follow the recipe as-is.
- Hot: For a spicier version, add an extra jalapeño or even a habanero.
The Leftovers
- Apart from using this salsa as a dip, you can also repurpose the leftover green tomato salsa as a topping for tacos or enchiladas, as a dressing, or a glaze.
- Refrigerate the salsa in an airtight container for up to 7 days. For more extended storage, freeze it for up to 3 months.
- When ready to serve, you can enjoy it chilled straight from the fridge, or quickly warm it up on the stovetop or in the microwave.
- To store it for up to a year, you can preserve the salsa by canning. If you're planning to can, make sure to use bottled lime juice to ensure proper acidity for safe preservation.
FAQ
You do not need to peel the skin of the green tomatoes. You can leave them as it is, it adds beautiful texture to the salsa verde.
What is the perfect consistency of salsa?
The salsa has to be coarse in texture. They should have small chunks of tomatoes. It should be felt with every bite of salsa.
More Salsa Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Roasted Green Tomato Salsa
Ingredients
- 4 green tomatoes -medium size(approx 1.5 lbs)
- 1 onion
- 1 jalapeno
- 4 pods garlic
- 2 tablespoon lime juice or as required
- 4 tablespoon cilantro chopped
- ½ teaspoon salt or as required
Instructions
- Preheat the oven to 400°F.
- Slice green tomatoes, onion into ½ inch thickness. Slit and deseed jalapeno.
- In a baking tray, arrange tomato, onion and jalapeno slices. And place peeled garlic pods.
- Bake it for 20 minutes or until the edges become brown.
- Allow it to cool down.
- In a blender, add these ingredients, lime juice, cilantro, and salt.
- Pulse it until it becomes chunky.
- Transfer to the serving bowl and serve with nachos.
Notes
- You can use any green tomato variety—make sure they’re bright green and firm for the best texture.
- Adjust the heat easily: remove the jalapeño seeds after roasting for a milder salsa, or add extra jalapeño or habanero for more spice.
- Store in the fridge for up to 7 days, freeze for 3 months, or can it (use bottled lime juice) to store up to a year.
- Serve cold, warm it up on the stove or in the microwave, or use leftovers in tacos, enchiladas, or as a zesty glaze.
Anonymous says
This salsa is perfect and I making with my slow cooker. Great!
Sujatha Muralidhar says
Love the slow cooker variation! Great idea for the salsa!
Karen Yarrington says
Thank you so much for this great idea! I've been looking for something to do with my green tomatoes at the end of the summer. It is heavy on the garlic and lime, which is a fun taste, but a little strong for my family, so I halved both and we love it. I'm also going to blend some more smoothly so I can spread it over my enchiladas like a green enchilada sauce. It's that yummy. 🙂
Sujatha Muralidhar says
Thank you! So glad you enjoyed it! Halving the garlic and lime sounds like a great, and using it as a green enchilada sauce is such a brilliant idea!
Robinakagoatmom says
We've been unidated with rain and rather than see the green tomatoes split I picked quite a few. Looking for recipes I found yours and it sounded simple and delicious. Had all the other ingredients so decided to whip it up. Absolutely delicious! Thank you so much for sharing.
Sujatha Muralidhar says
Thank you so much! I’m thrilled you enjoyed it, especially with your freshly picked tomatoes!
sandy says
delicious and easy to make. I have too many green tomatoes!
Sujatha Muralidhar says
Thanks and Yeah! it's time for taco party!!
Anonymous says
Now I can use up those green tomatoes!! Delicious recipe. I added a pablano pepper to the mix. Love that I can freeze this. Made for batches!
Sujatha Muralidhar says
I know, our garden varied sizes of tomatoes, I referred to the medium-sized tomatoes for this recipe that would roughly weigh 1.5 pounds.
Anonymous says
Turned out great!
Sujatha Muralidhar says
Thank you and glad to hear!!
Lisa Rojas says
Sounds delicious - do you know if this recipe could be canned?
Sujatha Muralidhar says
Thank you Lisa, but this recipe great when served fresh or refrigerated briefly.