Green Tomato Salsa Verde

Green tomato salsa verde with roasted jalapeños and garlic for a bright, jade-toned salsa. Broil until charred, then blend to a chunky or smooth texture with cilantro and lime juice.

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Prep Time 20

Cook Time 10

chill 30

Total Time 1

Servings: 4 servings

Course: Appetizer

Cuisine: Mexican

Calories: 65

Ingredients Equipment Method Notes

Ingredients

green tomatoes

6 green tomatoes Quartered.

jalapeños

2 jalapeños Roasted under the broiler; stems removed after char.

garlic

3 clove garlic Crushed or left whole as cloves.

cilantro

0.5 cup cilantro Fresh, loosely packed.

lime juice

2 tbsp lime juice Freshly squeezed recommended.

salt

0.25 tsp Salt To taste; start with a small amount and adjust.

Equipment

1 sheet pan
1 blender

Method

Roast under the broiler

Preheat the broiler and place the green tomatoes, jalapeños, and garlic on a sheet pan in a single layer for even charring. Broil at 500°F for 8 to 10 minutes, turning occasionally, until charred in spots, with the jalapeños blistered and the tomatoes softened.

Blend and texture

Let the vegetables cool slightly for 3 to 5 minutes so the jalapeños are easy to handle and won’t steam in the blender. Remove the stems from the jalapeños, keeping some seeds if you want more heat.
Combine the charred vegetables with cilantro and lime juice in a blender. Pulse until you reach your desired chunky or smooth texture, scraping down once if needed for even blending.

Season and chill

Season with salt to taste, adding gradually until the flavors pop. Chill the salsa verde for 20 to 30 minutes to deepen the taste before serving.

Notes

Pro tip: for spicier salsa verde, leave some jalapeño seeds in when you remove the stems. Refrigerate in a covered container up to 4 days; stir well before serving. Freezing is not recommended because the cilantro and tomatoes can lose their bright texture. For a milder version, remove all seeds and use only the inner membranes.