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Roasted Green Tomato Salsa
This Green Tomato Salsa is made with fresh green tomatoes from the garden, garlic, red onion, and cilantro. It is light, fresh, and goes perfectly with so many dishes like our Salsa Verde Chicken Skillet. Plus, it is ready to eat in just 3 simple steps!
Why You’ll Love This Recipe
If you have a vegetable garden like I do, then you know that heading into fall, those tomato plants get so many green tomatoes that just can’t seem to turn red. It feels like such a waste to toss them in the compost pile, so instead I created this green tomato salsa recipe! Here are a few more reasons you’re going to love this:
- Prep ahead: This dish is quick and easy to make plus, you can make it ahead of time to use as a dip, a topping, or to boost flavor in a soup.
- Customizable flavor: Make it spicier or more garlicy, use red tomatoes, or use tomatillos. It can definitely be made based on what you love or have on hand.
- Goes with anything: From crockpot chicken to pork chili verde, this green salsa is delicious in so many recipes!
Looking for more salsa recipes? Try our Avocado Green Salsa, Culichi Salsa Shrimp, or Quick & Easy Homemade Salsa.
Ingredients:
Makes about 4 cups
- 2 lbs green heirloom garden tomatoes
- 2-3 jalapenos, stems, ribs and seeds removed
- 4 fresh garlic cloves, peeled
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1/2 medium sweet red onion, chopped
- 1 tsp ground cumin
- a big handful of fresh cilantro leaves
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
How to make green tomato salsa:
Step 1. Preheat your oven to 400°F and place all the chopped veggies in the pan. Drizzle with olive oil and season with salt and pepper, then roast for 30-35 minutes.
Step 2. Allow veggies to cool a bit, then transfer into a high speed blender, or food processor together with all the juices from your baking dish. Add in chopped onions, ground cumin and fresh cilantro leaves, then blend to your preferred texture.
Step 3. Eat immediately or transfer to a clean jar and refrigerate for up to 7 days, or freeze in freezer-safe containers for up to 6 months
Enjoy!
❤Rachel
Rachel’s tips for best results
- If you want a thicker, chunkier salsa, then add less juice from the pan and don’t blend it as much.
- However, if you like it thinner, then add all the juices from the pan and keep pulsing that blender until it is how you like it!
Serving Suggestions
Salsa Verde is so versatile! Serve it with chips as a dip, put a dollop into your favorite soup for a bright Mexican flare, or add it to your chicken crockpot meal to flavor things up. Here are a few of our favorite ways to use it:
FAQ’s
Can I make this recipe with red tomatoes?
You can absolutely use red tomatoes in this recipe, that would be a traditional salsa recipe.
Can I make this recipe less spicy?
Yes! You can make this more or less spicy by adjusting the amount of jalapeños you use and how much of the jalapeno ribs go into the mixer.
More Fresh Recipes You’ll Love:
- Quick & Easy Homemade Salsa
- Fresh Cucumber Dill Salad
- Fresh n’ Zesty Fruit Salad
- Summertime Grilled Fresh Vegetable Salad
Fresh Green Tomato Salsa Recipe
Ingredients
- 2 lbs green heirloom garden tomatoes
- 2-3 jalapenos, stems, ribs and seeds removed
- 4 fresh garlic cloves, peeled
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1/2 medium sweet red onion, chopped
- 1 tsp ground cumin
- a big handful of fresh cilantro leaves
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Instructions
- Preheat your oven to 400 degrees f.
- To prepare the tomatoes remove the stem/core and discard, then cut them into quarters.
- Place the tomatoes onto a large baking dish or tray, together with your jalapenos, and the garlic cloves.
- Drizzle with oil and season generously with sea salt and freshly ground black pepper.
- Roast in your preheated oven for 30-35 minutes, or just until everything is beginning to soften and things turn a nice golden brown on the top.
- Once finished roasting, allow to cool for a bit.
- Transfer all your roasted garden goodies to a high speed blender, or food processor together with all the juices from your baking dish.
- Add in chopped onions, ground cumin and fresh cilantro leaves.
- Pulse just until the salsa is almost smooth, with a bit of chunky texture, or whatever texture YOU love!
- Taste test and adjust your seasonings if you want.
- Transfer to a clean jar and refrigerate for up to 7 days, or freeze in freezer safe containers for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
