Green Tomato Salsa Verde
This green tomato salsa verde is tangy, smoky and bright with fresh lime and cilantro. It takes 5 minutes to prep, then the tomatoes, peppers, onion and garlic roast until lightly charred before everything goes into the blender.
Just like my Air Fryer roasted salsa, this one has become a family favorite, especially to pair with tortilla chips.
This salsa is a good way to use firm green tomatoes left at the end of the growing season. Roasting softens them and brings out their flavor, while the lime and cilantro give the blended salsa a fresh finish.
If you still have some green tomatoes leftover, use them to make tomatillo enchilada sauce or green tomato mincemeat.
Quick Look: Green Tomato Salsa Verde
- 🔪 Prep time: 5 minutes
- ⏲️ Cook time: 12 minutes
- 👪 Servings: 4
- 📋 Main ingredients: Green tomatoes, jalapeños, green chilies, lime and cilantro
- ♨️ Cooking method: Roast → Cool → Blend
- ⭐ Difficulty: Easy
- 🥣 Serving ideas: Tortilla chips, on Tajin shrimp tacos, burrito bowls or grilled chicken.
Summarize & Save This Content With AI
Jump to:
- Quick Look: Green Tomato Salsa Verde
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Green Tomato Salsa Verde
- 💭 Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Green Tomato Salsa Verde
- Troubleshooting and FAQs
- More Easy Mexican Condiments
- Green Tomato Salsa Verde
What's So Great About the Recipe?
- Made for green tomatoes. Their tartness holds up to the smoky roasted peppers and the fresh lime.
- Quick to pull together. The vegetables roast on one sheet pan, and the blender does the rest. I followed this technique when I make jalapeno lime sauce too.
Recipe Ingredients
Green tomatoes: The tart base for the salsa.
Jalapeños + green chilies: To bring the heat
Onion + garlic: For the savory flavor. These mellow as they roast- I used them for my mango habanero salsa too.
Ground cumin: Adds an earthy note
Lime juice + cilantro: To brighten the finished salsa.
See recipe card for quantities.
Substitutions & Variations
- Make it milder. Use fewer of the green chilies or remove the pale ribs from the jalapeños before roasting. I did this when I made my apricot salsa too.
- Leave some texture. Pulse the roasted vegetables and seasonings for a chunkier salsa, or blend until smooth for a pourable sauce.
How to Make Green Tomato Salsa Verde
Step 1: Spread the green tomatoes, diced onion, jalapeños, garlic and green chilies out on a baking sheet.
Step 2: Roast in a hot oven for 8–12 minutes, until the tomatoes soften and the vegetables pick up a little char.
Step 3: Let the roasted vegetables cool, then transfer them to a blender with the cumin, lime juice and cilantro.
Step 4: Blend until smooth. Taste, adjust the seasoning to your liking and serve.
💭 Top Tip
Keep an eye on the garlic and smaller pieces of onion as they roast. Pull them off the tray early if they’re browning faster than the tomatoes.
Tips & Tricks to Nail the Recipe
- Spread everything out. Give the vegetables room on the tray so they can roast and develop char. I always follow this when I'm making my fire roasted tomatoes.
- Let the vegetables cool before blending. The lime and cilantro go in after roasting.
- Check the heat as you blend. If your chilies are particularly hot, hold some back and blend them in to taste.
How to Serve Green Tomato Salsa Verde
Scoop up the salsa with tortilla chips or spoon it over tacos, chicken Fajita rice bowls or scrambled eggs. Its tang also works well with grilled chicken or spooned over Mexican baked potatoes.
I love serving it with Huevos Rancheros and even with vegetarian tacos made using my homemade carrot taco shells.
Troubleshooting and FAQs
Use firm, unripe tomatoes. They give the salsa its tart base and soften as they roast.
Hold back some of the roasted chilies, blend the other ingredients, then add more of the chilies to taste.
Keep it in a covered container in the refrigerator. Stir before serving if the salsa separates.
More Easy Mexican Condiments
Try these other homemade condiments and toppings.
If you tried this Green Tomato Salsa Verde or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Green Tomato Salsa Verde
Ingredients
- 5-6 green tomatoes
- 2 jalapenos
- 2 green chilies
- 2-4 garlic
- 1 teaspoon ground cumin
- 1 onion
- 1 lime juiced
- ½ cup cilantro
Instructions
- Arrange the diced onion and green tomatoes in a baking sheet along with jalapenos, garlic and green chilies.
- Oven roast for 8-12 minutes at a high temperature until they develop some char.
- Remove, let them cool and transfer them to a blender jar along with the remaining ingredients.
- Blend until smooth. Taste and adjust seasoning and serve.
Notes
- Use firm, unripe green tomatoes for the best tangy flavor. Avoid soft or ripening tomatoes, as they may make the salsa sweeter.
- Remove the seeds and white membranes from the jalapeños for a milder salsa, or reduce the number of green chilies.
- Spread the tomatoes, onions, garlic, and peppers in a single layer on the baking sheet so they roast evenly and develop lightly charred edges.
- Keep an eye on the garlic while roasting, as it can burn faster than the other vegetables.
- Let the roasted vegetables cool slightly before blending with the fresh cilantro, lime juice, and cumin.
- Pulse the ingredients for a chunky salsa, or blend until smooth for a pourable green sauce.
- Add extra lime juice for more tanginess, or a small splash of water if the salsa is too thick.
- Serve with tortilla chips, tacos, burrito bowls, grilled chicken, or scrambled eggs.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving.
