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Fresh Roasted Green Tomato Salsa Verde: Best Easy Homemade Recipe

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This fresh roasted green tomato salsa verde is smoky, tangy, and has a little kick that builds slowly. It’s the perfect condiment for taco nights, lazy Sunday eggs, or any day that needs a flavor rescue.

Ingredients

Scale
  • 1½ pounds green tomatoes (about 4–5 medium), firm but not rock-hard
  • 1 medium white onion, cut into thick slices
  • 4–5 garlic cloves, skins on
  • 2–3 jalapeño peppers, halved lengthwise (remove seeds from one for milder heat)
  • ½ cup packed fresh cilantro, stems included
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Optional: 1 small tomatillo
  • Optional: ¼ teaspoon sugar (if tomatoes are very tart)
  • Optional: 1 dried chile de árbol, crushed

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wash the green tomatoes and pat them dry. Cut them in half crosswise (through the equator, not the stem). Cut the onion into ½-inch thick rounds. Peel the garlic cloves but leave them whole. Cut the jalapeños in half lengthwise—remove seeds from one if you prefer milder heat.
  3. Arrange everything on the baking sheet. Place the tomato halves cut-side down. Scatter the onion slices, garlic cloves, and jalapeño halves around them. Drizzle with olive oil and sprinkle with a pinch of salt. Toss gently with your hands to coat everything evenly.
  4. Roast for 20-25 minutes. The tomatoes should be soft and starting to collapse, with some dark brown spots on the skins. The garlic should be golden and squishy. The jalapeños will have blistered skin.
  5. Let everything cool for 5 minutes.
  6. Peel the garlic and jalapeños. Remove the stem from the jalapeños.
  7. Transfer to your blender or food processor. Add the roasted tomatoes (including any juices on the pan), onions, peeled garlic, jalapeños, cilantro, lime juice, cumin, and salt. Start with 2 tablespoons of water or the pan juices.
  8. Pulse in short bursts (5-6 pulses of 2 seconds each) for a chunky texture. Scrape down the sides once or twice with a spatula.
  9. Taste and adjust. Add more salt, heat, or a pinch of sugar if needed. Add water a tablespoon at a time if too thick.
  10. Transfer to a serving bowl. Let it sit at room temperature for 15 minutes before serving.

Notes

For best texture, use a molcajete if available. The salsa improves after 24 hours in the fridge. Not tested for safe water bath canning; freeze for long-term storage.

Nutrition

Keywords: salsa verde, green tomato salsa, roasted salsa, homemade salsa, easy salsa recipe, fresh salsa, Mexican salsa

Find it online: https://spoonluma.com/fresh-roasted-green-tomato-salsa-verde-best-easy-homemade-recipe/