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Smoky Roasted Green Tomato Salsa – Easy & Flavorful Dip

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This smoky roasted green tomato salsa is a happy accident turned into a go-to recipe. It’s bright, fresh, and deeply flavorful with a subtle heat that builds slowly, perfect for tacos, eggs, or chips.

Ingredients

Scale
  • 4 medium green tomatoes (about 1 pound)
  • 2 medium jalapeño peppers
  • 4 large garlic cloves, unpeeled
  • 1 small white onion, cut into wedges
  • 1/2 cup packed fresh cilantro (stems and all)
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon ground cumin (optional)

Instructions

  1. Preheat your broiler to high and position an oven rack about 6 inches from the heating element.
  2. Wash the green tomatoes and cut them into 1/2-inch thick slices. Cut the jalapeños in half lengthwise and remove the stems. Cut the onion into wedges about 1 inch thick. Leave the garlic cloves whole and unpeeled.
  3. Arrange everything on a baking sheet in a single layer. Do not crowd them.
  4. Roast under the broiler for 8-10 minutes, keeping a close eye after 5 minutes, until dark, blackened spots appear on the tomatoes and peppers and garlic skins are browned and papery.
  5. Flip everything carefully using tongs and roast for another 5-7 minutes, until tomatoes are soft and collapsing with charred patches on both sides and onions are tender and browned at the edges.
  6. Let the vegetables cool for about 5 minutes on the baking sheet.
  7. Peel the garlic by squeezing the cloves from the bottom; discard the skins.
  8. Transfer the roasted tomatoes, jalapeños, onion, and peeled garlic to a blender. Add the cilantro, lime juice, salt, and cumin if using.
  9. Pulse 5-6 times for a chunky salsa, or blend continuously for 15-20 seconds for a smoother consistency. Scrape down the sides once halfway through.
  10. Taste and adjust: add more salt, lime juice, or cumin as needed.
  11. Let the salsa rest for at least 15 minutes before serving to allow flavors to meld.
  12. Serve at room temperature or chilled.

Notes

Don’t be afraid of the char; it creates the smoky flavor. Let the salsa rest for at least 15 minutes before serving. For a milder version, remove seeds from jalapeños or swap for a poblano pepper. For more heat, add a serrano pepper. The salsa can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: green tomato salsa, roasted salsa, smoky salsa, easy salsa, homemade salsa, vegan, gluten-free

Find it online: https://spoonluma.com/smoky-roasted-green-tomato-salsa-easy-and-flavorful-dip/