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Green Tomato Salsa Verde

Green Tomato Salsa Verde featuring charred green tomatoes and jade-green jalapenos blended into a bright, tangy salsa verde. Broiled until blistered and smoky for a fresh, tart finish that’s great for using end-of-season produce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Green tomatoes, chopped
  • 6 cup green tomatoes
Jalapenos, halved and seeded
  • 2.5 jalapenos
Onion, quartered
  • 1 onion
Garlic cloves, unpeeled
  • 3 garlic cloves
Fresh cilantro
  • 0.25 cup fresh cilantro
Fresh lime juice
  • 2 tbsp fresh lime juice
Salt, to taste
  • 0.25 tsp salt Add gradually; adjust to taste.

Equipment

  • 1 sheet pan

Method
 

Broil the vegetables
  1. Preheat the broiler so it’s hot and ready to char the vegetables, then line a sheet pan for easy roasting.
  2. Arrange the green tomatoes, jalapenos, onion, and garlic cloves on the baking sheet with cut sides facing up.
  3. Broil for 8-10 minutes, until charred and blistered, flipping the vegetables halfway through for even browning.
Blend the salsa
  1. Let the roasted vegetables cool slightly so the garlic is easier to handle without steaming the salsa.
  2. Peel the garlic and transfer the roasted vegetables to a blender or food processor.
  3. Blend or pulse the mixture with fresh cilantro and fresh lime juice until you reach a chunky or smooth salsa consistency.
  4. Season with salt to taste and pulse once more to evenly distribute it.

Notes

For the best smoky brightness, don’t skip the halfway flip during broiling—this helps both tomatoes and jalapenos blister evenly. Store in a sealed container in the refrigerator up to 7 days. Freezing: yes, freeze in portions, then thaw and stir because texture may soften. For a milder salsa, use fewer jalapenos (or remove ribs/extra seeds) to reduce heat while keeping the tart, roasted flavor.