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Cozy Smoky Roasted Green Tomato Salsa Verde: Easy 20-Min Recipe

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This smoky, tangy salsa verde uses roasted green tomatoes for a deep, charred flavor that’s perfect for dipping or topping tacos. Ready in just 20 minutes, it’s a cozy, comforting recipe that brings back memories of a favorite taqueria.

Ingredients

Scale
  • 4 medium green tomatoes (about 1.5 lbs or 680g), firm and unripe
  • 1 medium white onion (about 150g), quartered
  • 4–5 garlic cloves, peeled
  • 1 large jalapeño pepper (or 2 small), stemmed
  • 1/2 cup fresh cilantro (about 20g), packed
  • 2 tablespoons fresh lime juice (30ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fine sea salt, or to taste
  • 2 tablespoons olive oil (30ml)
  • Optional: 2-3 roasted tomatillos (about 100g)
  • Optional: 1 teaspoon honey
  • Optional: 1/2 avocado, diced

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. Wash the green tomatoes and pat them dry. Cut into quarters, removing the core. Quarter the white onion. If using a whole jalapeño, just stem it—leave it whole or halve it lengthwise. Place everything on the prepared baking sheet: the green tomatoes, onion quarters, jalapeño, and garlic cloves.
  3. Drizzle the olive oil over the vegetables and sprinkle with a pinch of salt. Toss gently with your hands to coat evenly. Spread them out in a single layer.
  4. Roast for 15-20 minutes, flipping the vegetables halfway through, until deep char marks appear and the garlic is soft and golden.
  5. Remove the baking sheet from the oven and let it cool for about 5 minutes.
  6. Carefully transfer the roasted vegetables to a blender or food processor. Add the fresh cilantro, lime juice, smoked paprika, ground cumin, and remaining salt. If using honey or avocado, add them now. Pulse a few times to break everything down, then blend until desired consistency (pulse 6-8 times for chunky, blend 30 seconds for smooth). Be careful when blending hot ingredients—let cool slightly or hold the lid down with a towel.
  7. Taste and adjust seasoning: add more salt, heat (extra jalapeño), or sweetness (honey or sugar) as needed.
  8. Transfer to a bowl. Serve immediately or refrigerate for at least an hour to let flavors meld. Store in an airtight container in the refrigerator for up to 5 days.

Notes

For a smokier flavor, add 1/2 teaspoon chipotle powder or one canned chipotle pepper in adobo. To toast cumin, heat in a dry pan over medium heat for 30 seconds until fragrant. For a milder salsa, remove seeds and membranes from jalapeño. This salsa freezes well for up to 3 months.

Nutrition

Keywords: green tomato salsa, salsa verde, roasted salsa, smoky salsa, easy salsa recipe, 20-minute recipe, vegan, gluten-free

Find it online: https://junomeals.com/cozy-smoky-roasted-green-tomato-salsa-verde-easy-20-min-recipe/