Easy Fresh Green Tomato Salsa Verde Recipe
This tangy, smoky salsa verde uses fresh green tomatoes instead of tomatillos for a bright, garden-fresh flavor. Roasted with onion, garlic, and jalapeños, it’s perfect for tacos, nachos, or as a marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 6 medium green tomatoes (about 2 pounds), cored and halved
- 1 medium white onion, peeled and quartered
- 4 cloves garlic, unpeeled
- 2 jalapeño peppers, stems removed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup fresh cilantro, roughly chopped
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon ground cumin
- Optional: 1 small serrano pepper, minced
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- Arrange the halved green tomatoes, quartered onion, unpeeled garlic cloves, and whole jalapeños on the prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss gently to coat. Spread in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until tomatoes are softened and slightly charred, onions are translucent with brown spots, and jalapeños are blistered. Garlic should feel soft when squeezed.
- Let everything cool for about 10 minutes.
- Peel the roasted garlic cloves; they should slip out of their skins easily.
- Transfer the roasted tomatoes, onions, garlic, and jalapeños to a blender or food processor. Add the fresh cilantro, lime juice, and ground cumin.
- Pulse 5-6 times, then blend on low for about 15 seconds until you reach a chunky-smooth texture. Add water 1 tablespoon at a time if too thick.
- Taste and adjust seasoning with more salt, lime juice, or cumin as desired.
- Transfer to a bowl and let rest for at least 15 minutes before serving.
Notes
For a milder salsa, remove seeds from jalapeños. For extra heat, add a serrano pepper. Letting the salsa rest for at least 30 minutes improves flavor. Store in an airtight container in the refrigerator for up to 5 days. Do not freeze.
Nutrition
- Serving Size: ¼ cup
- Calories: 45
- Sugar: 3
- Sodium: 180
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
Keywords: green tomato salsa, salsa verde, roasted salsa, easy salsa recipe, fresh salsa