Roasted Green Tomato Salsa

Healthy and flavorful roasted green tomato salsa is the delicious replica of our favorite Mexican restaurant's dish. This is a terrific side and a great dip for any crispy appetizer.

This luxurious savory sauce stops you for a moment for its rich punch. This salsa is tastier than any store-bought salsa verde and I keep making it forever.

The Mexican-inspired recipe with the pantry staple ingredients. Made with garden fresh green tomatoes, jalapeno, cilantro, and garlic. 

It is best to serve with tortilla chips or for recipes which require salsa verde.

Make sure you serve a big batch of appetizers when you serve this roasted green tomato salsa.

This roasted green tomato salsa is a simple and localized version of Mexican's salsa verde. Originally, salsa verde was made from tomatillos(belonging to the tomato family but covered with a husk).

However, I always make salsa verde with green tomatoes as tomatillos are rarely available to me. If available, they are pricey, on the other hand.

So, making green tomatoes is always budget-friendly without compromising the taste or flavor.

I always serve an extra appetizer bowl when I make roasted green tomato salsa. I cannot stop myself with the first serving of appetizer.

If you try making this roasted green tomato salsa once, you will never return to store-bought jarred salsa verde.

This is a tasty attempt to recreate my favorite dish from the local Mexican restaurant. This is one of the first few Mexican-inspired recipes which I have customized successfully.

If you are looking for other salsa recipes, you may look into homemade salsa or cranberry salsa.

This roasted green tomato salsa tastes like a bright and refreshing dip. This is my precious summertime recipe, which I always wait to make.

If you are a health freak and tortilla chips are not your choice, You may check these baked tortilla chips or you may throw this into any of your dishes to add a zing.

You may store it in the refrigerator for a week and use it whenever you crave it.

The temperature is almost touching the low fifties here in Pennsylvania. And it is better to clear up all the backyards and harvest the remaining vegetables, whatever we have for this season.

Getting them early is the best, as the vegetables can get spoiled easily because of the cold weather. So, I'm getting all the remaining vegetables from the backyard.

To my surprise, I left with a big bag of green tomatoes.

Now what? It is the time for me to make all my favorite green tomato recipes including this roasted Green Tomato Salsa.

Getting vegetables from the garden is always fresh and healthy. Moreover, it does give you the satisfying feeling that you created a dish everything from scratch.

It's extreme happiness to see a plant grow with its maximum potential.

Returning to this recipe, garlic roasting reduces the raw and pungent flavor. In the same way, the roasting of tomatoes and onion cuts down their raw flavor.

And it maximizes the taste and texture of the roasted green tomato salsa.

Lime juice and cilantro are the essential ingredients to make this salsa super delightful. 

You may also use dried cilantro instead of fresh cilantro leaves in its absence. But wanted to tell you that fresh cilantro steps up the deliciousness of this salsa.

Looking for variation? You may throw in avocado and make a creamy green tomato salsa. This is super tasty and healthy as well.

How to make roasted green tomato salsa?

Slice green tomatoes about half an inch in thickness. If they are smaller in size, then roughly chop into quarters or halves.

Arrange the slices on the tray. Slice the onion for about the same half an inch of thickness.

Do you need to peel the skin of the green tomato?

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.

Cut the jalapeno into half. If you prefer the salsa to be hot and spicy, then leave the seeds on. Or on the other hand, deseed them entirely if you cannot withstand the heat.

I'm halfway in between, so I left some seeds on the jalapeno. However, If I'm serving for game day, I will not deseed the jalapenos. My family prefers a hot and spicy dip on game days.

Leaving half of the seeds on the jalapeno will make the roasted green tomato salsa taste perfect.

Roast vegetables by keeping in a preheated oven at 400 degrees Fahrenheit. Roast for 20 minutes or until the edge of the vegetables turns brown.

Let the veggies cool. And transfer to a food processor or a blender.

Add 2 tablespoons of lime juice and 4 tablespoons of chopped cilantro and salt. Gently pulse until it becomes a coarse consistency.

Adjust the salt and lime juice. Make sure you pulse at short intervals and always check in between. This will avoid any disappointments.

The roasted green tomato salsa can become thin and watery like juice if it is not in coarse consistency.

How long can you store roasted green tomato salsa?

Store the leftovers in a sealed container. You may refrigerate it for 3 days and freeze it for 3 months.

What is the perfect consistency of salsa?

The salsa has to be coarse in texture. They should have visible small chunks of tomatoes. And should be felt with every bite of salsa.

Tools required for making this roasted tomato salsa

Baking tray. A good non-stick baking tray is essential for easy cleanup.

Blender. Perfect for blending the green tomato salsa.

Measuring spoons. Helps the sales with the right taste and texture.

Other condiments you may like,

• Cucumber raita
• Spicy mango sauce
• Sriracha aioli sauce
• Banana pepper sauce
• Spicy condiments

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