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Green Tomato Salsa Verde

Green Tomato Salsa Verde is a tangy, jade-green salsa made by broiling green tomatoes, jalapenos, onion, and garlic, then blending until chunky or smooth. The charred edges add a smoky depth that makes it ideal for tacos, eggs, and chips.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

green tomatoes, quartered
  • 2 lb green tomatoes Quarter the tomatoes for even broiling.
jalapenos
  • 2 jalapenos Use for heat; add more or fewer jalapenos to taste.
onion
  • 0.5 onion Cut into chunks so it softens during broiling.
garlic cloves
  • 3 garlic cloves Peel the cloves before roasting/broiling.
fresh cilantro
  • 0.25 cup fresh cilantro Use fresh cilantro for best flavor.
lime juice
  • 2 tbsp lime juice Add after blending to keep flavor bright.
salt, to taste
  • 0.25 tsp salt Season at the end; use as needed.

Equipment

  • 1 sheet pan

Method
 

Broil the vegetables
  1. Preheat the broiler to high and set an oven rack so the sheet pan will be about 6 inches from the heat source.
  2. Arrange green tomatoes, jalapenos, onion, and garlic on a sheet pan in a single layer for even charring.
  3. Broil for 8-10 minutes, until charred and softened, flipping halfway so both sides blister.
Blend and season
  1. Transfer the broiled vegetables to a blender or food processor and pulse until the mixture starts to break down.
  2. Add cilantro and lime juice, then continue pulsing to reach your desired chunky or smooth salsa texture.
  3. Season with salt to taste and pulse briefly to combine.
  4. Let the salsa cool before serving so the flavors mellow and thicken slightly.

Notes

For the best char and flavor, keep vegetables spaced on the sheet pan rather than piling them. Refrigerate in a sealed container for up to 1 week; freeze is not recommended because the texture can turn watery after thawing. For a dairy-free option, keep it as written (it’s naturally vegan when salt is vegan); for less heat, use only 1 jalapeno or remove the jalapeno seeds before broiling.