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Easy green tomato salsa, made with roasted tomatoes, peppers, garlic, and zesty lime juice is the best way to add fresh, bright flavor to any meal or snack. Serve this salsa verde variation with your favorite tortilla chips or dollop it onto a salad, tacos, or a big plate of nachos.
Cheryl’s Tips
- This recipe calls for green tomatoes – that doesn’t mean tomatillos! Use unripe red tomatoes that are still green in color.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Roast the Ingredients
Quarter the tomatoes if they’re large, or leave them whole if they’re small. Remove the stems, seeds, and inner membranes from the peppers. Peel the garlic. Once everything’s prepped, broil the ingredients 10 minutes or until they’re lightly charred on both sides, flipping them halfway through.
Make It a Salsa
Toss the charred ingredients into a food processor or high speed blender with the lime juice, cilantro, and salt. Blend everything together until you’ve got the consistency you want. Let the salsa cool (or chill it until later) and serve as desired!
Cheryl’s Tip: Purée just half of the charred peppers to start, then taste the salsa and add more of the peppers (or their seeds!) if you want. This lets you control how much heat the salsa has.
What I Love About This Recipe
- This is one of my favorite ways to use green tomatoes right out of my backyard garden. It’s especially great when my tomato plants are really producing and I know there are too many to use once they’re fully ripe and red. No need to wait – just turn some of the unripe tomatoes into green tomato salsa!
- The process is super easy. Broil, then blend, then cool or chill and serve! So simple, but the results are incredible. Way better than any jarred salsa you can buy at the grocery store.
- Green tomato salsa is delish with tortilla chips (especially homemade ones!) but it’s also great on tacos or taco bowls, nachos, enchiladas, or even plopped on top of grilled chicken. So versatile!
Recipe Variations
- The Peppers: The flavor of the salsa will be a little different if you use jalapeño peppers instead of serrano peppers. Try it both ways!
- Kick Up the Heat: Adding the seeds from the peppers will give the green tomato salsa more heat. For a mild salsa, don’t use any seeds at all. To give it more heat, use some or all of the seeds, depending on how much heat you want.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Green Tomato Salsa Recipe
Equipment
- Broiler
- Cutting board
- Sharp chef's knife
- baking sheet
- Tongs
- Food processor or high speed blender
Ingredients
- 1-2 whole serrano peppers or 1 jalapeño pepper
- 1 pound green tomatoes approximately 3 large green tomatoes
- 3 cloves fresh garlic peeled
- ½ cup chopped fresh cilantro
- 1 teaspoon salt plus more to taste
- 1 tablespoon fresh lime juice plus more to taste
Instructions
- Set broiler to high. Place oven rack approximately 8 to 10 inches below heating element.
- Remove stem, ribs, and seeds from 1-2 whole serrano peppers (or jalapeño pepper). Save seeds for hot salsa if desired.
- Quarter 1 pound green tomatoes if tomatoes are large. If tomatoes are small, leave tomatoes whole.
- Arrange peppers, tomatoes, and 3 cloves fresh garlic on large baking sheet. Place baking sheet under broiler.
- Broil ingredients 4 to 5 minutes or until ingredients just begin to blacken.
- Once ingredients begin to blacken, carefully flip ingredients over. Return baking sheet to broiler. Broil ingredients 4 to 5 minutes more.
- Carefully remove baking sheet from broiler. Transfer ingredients to bowl of food processor, using only half of serrano peppers (or jalapeño) to start.
- Add ½ cup chopped fresh cilantro, 1 teaspoon salt, and 1 tablespoon fresh lime juice to food processor. Secure lid on appliance and process ingredients until desired consistency is achieved.
- Taste mixture. Adjust salt and lime juice as desired. For hotter salsa, add remaining pepper(s) and/or seeds from pepper(s).
- When satisfied with flavor and consistency of salsa, transfer salsa to serving container. Let salsa cool to room temperature or refrigerate salsa until chilled. Serve as desired.
- Leftover: Refrigerate leftover salsa in an airtight container. Consume within 1 week.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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