Green Tomato Salsa Recipe

Introduction

This vibrant green tomato salsa is a fresh and zesty condiment perfect for any occasion. Roasting the tomatoes and peppers under the broiler adds a delicious smoky depth that brightens up chips, tacos, or grilled dishes.

Ingredients

• 1-2 whole serrano peppers (or 1 jalapeño pepper)
• 1 pound green tomatoes (approximately 3 large green tomatoes)
• 3 cloves fresh garlic (peeled)
• ½ cup chopped fresh cilantro
• 1 teaspoon salt (plus more to taste)
• 1 tablespoon fresh lime juice (plus more to taste)

Instructions

1. Step 1: Set your broiler to high and position the oven rack about 8 to 10 inches below the heating element.
2. Step 2: Remove the stems, ribs, and seeds from the serrano or jalapeño peppers, reserving the seeds if you prefer a hotter salsa.
3. Step 3: Quarter the green tomatoes if they are large; leave small tomatoes whole.
4. Step 4: Arrange the peppers, tomatoes, and peeled garlic cloves on a large baking sheet and place under the broiler.
5. Step 5: Broil for 4 to 5 minutes until the ingredients start to blacken.
6. Step 6: Carefully flip the ingredients over and broil for another 4 to 5 minutes.
7. Step 7: Remove the baking sheet from the broiler and transfer the roasted ingredients to a food processor, starting with only half of the peppers.
8. Step 8: Add the chopped cilantro, salt, and lime juice to the food processor. Process until you reach your desired salsa consistency.
9. Step 9: Taste the salsa and adjust the salt and lime juice as needed. For extra heat, add the remaining peppers and reserved seeds.
10. Step 10: Transfer the salsa to a serving container and let it cool to room temperature or refrigerate until chilled before serving.

Tips & Variations

• For a smokier flavor, try roasting the ingredients on a grill instead of under the broiler.
• Add a pinch of cumin or smoked paprika for an extra layer of spice.
• If you prefer a milder salsa, omit the seeds and use just one pepper.
• Fresh tomatoes can be replaced with tomatillos for a tangier salsa verde.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir well before serving. This salsa can also be frozen for up to 2 months; thaw in the refrigerator and stir before use. Enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, you can substitute serrano or jalapeño peppers with other mild to medium-hot peppers like Fresno or Anaheim depending on your heat preference.

How spicy is this salsa?

The heat varies depending on the amount and type of peppers used, as well as whether you include the seeds. Start with half the peppers and adjust to taste for a milder or spicier salsa.

Green Tomato Salsa Recipe

Print Recipe

★★★★★

4.9 from 108 reviews

A vibrant and tangy Green Tomato Salsa made by broiling fresh green tomatoes, serrano peppers, and garlic, then blending them with cilantro, lime juice, and salt. This salsa balances smoky roasted flavors with a bright, zesty kick, perfect for serving with chips, tacos, or grilled dishes.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 2 cups 1x
• Category: Salsa / Condiment
• Method: Broiling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Produce

• 1–2 whole serrano peppers (or 1 jalapeño pepper)
• 1 pound green tomatoes (approximately 3 large green tomatoes)
• 3 cloves fresh garlic (peeled)
• ½ cup chopped fresh cilantro

Pantry

• 1 teaspoon salt (plus more to taste)
• 1 tablespoon fresh lime juice (plus more to taste)

Instructions

1. Prepare the Broiler: Set your oven’s broiler to high and position the oven rack about 8 to 10 inches from the heating element to ensure proper roasting.
2. Prep the Peppers: Remove the stem, ribs, and seeds from 1 to 2 serrano peppers or 1 jalapeño pepper. If you want a hotter salsa, save the seeds separately to add later.
3. Trim the Tomatoes: If your green tomatoes are large, quarter them to help them roast evenly. Smaller tomatoes can be left whole.
4. Arrange Ingredients for Broiling: Place the prepared peppers, tomatoes, and peeled garlic cloves evenly on a large baking sheet.
5. First Broil: Place the baking sheet under the broiler for about 4 to 5 minutes, until the ingredients start to blacken and blister.
6. Flip and Broil Again: Carefully turn the peppers, tomatoes, and garlic over and broil for another 4 to 5 minutes until nicely charred on both sides.
7. Transfer to Food Processor: Remove the baking sheet from the oven and transfer the roasted ingredients to a food processor. Start by adding only half of the serrano or jalapeño peppers to control heat level.
8. Add Seasonings and Blend: Add the chopped cilantro, salt, and lime juice to the food processor. Secure the lid and process until you reach your preferred salsa texture, whether chunky or smooth.
9. Taste and Adjust: Sample the salsa and adjust seasoning by adding more salt, lime juice, or remaining peppers and seeds if you want more heat.
10. Serve or Store: Transfer the salsa to a serving container. Let it cool to room temperature or refrigerate until chilled. Enjoy with your favorite dishes.

Notes

• Removing pepper seeds reduces heat; save them separately for spicy salsa.
• Broiling imparts a smoky flavor that deepens the salsa’s taste.
• Adjust lime juice and salt to your preference for acidity and seasoning.
• This salsa pairs well with chips, grilled meats, or as a topping for tacos.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: green tomato salsa, serrano pepper salsa, roasted salsa, Mexican salsa, fresh salsa, broiled salsa, spicy salsa, cilantro lime salsa