Roasted Green Tomato Salsa

Roasted, green, underripe tomatoes make a fantastic verde-style salsa perfect for enchiladas or snacking on with tortilla chips. Plus, the recipe is so simple you'll want to make this Roasted Green Tomato Salsa all summer and fall long!

Thanks to the dirty tree rats (aka squirrels) that terrorized my tomatoes this year, nibbling on pretty much every nearly ripe one before I could pick 'em, I decided to explore using underripe (green) tomatoes in recipes. Because damned if those dirty tree rats are gonna get all my tomatoes! 

While I don't recommend biting into a green tomato raw, roasting them in the oven mellows out their tartness and makes the base for a fantastic salsa. Paired up with onion, jalapeno, and garlic, the result is a slightly tart and acidic salsa verde that's well balanced by its fellow roasted co-stars. 

Try pairing this amazing roasted tomato salsa on top of Chicken Bacon Ranch Tacos and Leftover Pulled Pork Tacos, or alongside with tortilla chips.

Why You'll Love This Recipe

• It's a fantastic way to use up green (unripe) tomatoes. Don't overlook those green tomatoes still growing on the vine right before temperatures start dipping below 50 degrees Fahrenheit (they don't like that). Pick 'em all before it gets too chilly and use those unripe green tomatoes to make this amazing Roasted Green Tomato Salsa.
• It's simple. The ingredients are minimal, and the results are simply delicious. Roasted veggies, treated simply - including onions, garlic, and jalapenos.
• It's a suitable tomatillo substitute. Minnesota isn't exactly known for freshly harvested tomatillos. However, unripe green tomatoes have a similar tart vibe to them. And I think it makes a unique but also familiar verde-style salsa made with green tomatoes that you'll want to make again and again.

Ingredients

• Green tomatoes (unripe) - Gather up those unripe green tomatoes, at least 2 pounds of them, for this recipe. I used a mix of Celebrity and Goliath from my garden, but feel free to use what you have. A farmer's market is also a great place to find green tomatoes.
• Yellow or white onion - I've used both here with success. Plus they get roasted along with the rest of the vegetables. Avoid red onion as it will discolor the resulting salsa, and I wanted to keep it as green-looking as possible.
• Garlic - I tend to use 4-5 garlic cloves, but you can certainly use more! Roasted garlic is much tamer than fresh garlic in this salsa.
• Jalapeno - I like the heat, so I add two jalapenos. You could also use serrano peppers. Alternatively, I've also used pickled jalapenos, which give the resulting salsa a slightly fermented and fiery tang.
• Lime juice - Freshly squeezed lime juice makes this roasted salsa pop!
• Paprika - This is optional, but I like to sneak in a little to lend some smokiness. Use smoked paprika if you've got it!

Suggested Additions

You can easily make this easy Green Tomato Salsa your own by adding in a few ingredients.

Seasonings - I usually season this roasted tomato salsa with paprika and salt, but you could also add some cumin, chili powder, and/or fresh or dried herbs like oregano or thyme. You could also swap out roasted garlic and use garlic powder instead.

Fresh herbs - Basil, cilantro, parsley, and oregano would all be welcome ingredients here, and can really wake up a roasted salsa. I recommend adding a few herbs towards the end of blending, then tasting and adjusting as needed.

Other peppers - I like to include jalapenos for a tart salsa that's also a little fiery. But you could also include green bell pepper, poblano, serranos, etc. The addition of peppers also helps with creating a more balance, less tart salsa.

Creamy elements - Toss in an avocado for a creamier sauce that's also luxurious. You could also blend in some crema or sour cream to create a creamy green tomato salsa.

Sweet elements - Unripe tomatoes can be unpredictable. I've made batches where the tartness was let's just say a touch overwhelming. To combat this I sometimes add a drizzle of honey or agave syrup. Granulated sugar works too in a pinch, just make sure to add a few seconds to the blending time to incorporate it fully into the salsa.

Smoky elements - Prepare the tomatoes and veggies on the grill if you'd like a smokier salsa (instructions included below). Consider adding smoked paprika or a little touch of chipotle sauce to encourage a smokier flavor.

Hot sauce - Sometimes in a pinch if I can't quite get the flavor quite right, I reach for a few dashes of a favorite green hot sauce. I tend to gravitate towards Tabasco's Green Pepper Sauce because it's magical.

If you try something adding something to this easy roasted salsa recipe that turns out amaze-balls, please comment below so I can give it a try :).

How To Make Roasted Green Tomato Salsa - Directions

You can roast the ingredients in the oven or on a gas grill; I've tried both preparations with fantastic results. This recipe makes around 3 cups of salsa and doubles well.

1. Step 1: Preheat your oven to 450 degrees Fahrenheit. Alternatively, preheat your propane grill to 400 degrees Fahrenheit (on my propane grill, this is turning all three burners to medium heat).
2. Step 2: Cut the green tomatoes in half and remove the interior section around the stem. Then cut each half in half again to make quarters. Set the tomatoes, skin side down, on a baking sheet. 
3. Step 3: Cut the onion in half, then roughly cut into large pieces. Halve the jalapenos and remove the seeds. Remove the stem from each garlic clove and leave them whole.
4. Step 4: Add the green tomatoes, onion, garlic, and jalapenos to the baking sheet.
5. Step 5: Drizzle the vegetables with one tablespoon of oil and stir to coat. 
6. Step 6: Roast on the top shelf of your oven for 18-20 minutes. You should start to see some browning on the undersides before removing them from the oven. Alternatively, roast in your propane grill for 15-18 minutes. You should start to see some browning on the undersides of your veggies before they come off the grill. 
7. Step 7: Add the roasted vegetables, 1 tablespoon lime juice, and ½ teaspoon of salt to your food processor and process for 30 seconds. Stop, remove the lid, and stir. Continue processing until you reach desired consistency. I like to pulse a few more times until it's smoother in consistency but still has some texture to it. 
8. Step 8: Taste for seasoning and add more salt and/or lime juice, if desired. 
9. Step 9: Refrigerate for at least an hour before serving to let the flavors meld.

Note: I don't bother removing the skins from the tomatoes (or jalapenos), but you can remove them if you'd prefer a smoother salsa.

Equipment Needed

• Food processor - A food processor makes quick work of this salsa. I have a Cuisinart Food Processor that I love; it's a lot like this 14-cup Cuisinart model. You can also use a blender if you don't have a food processor, though you'll have to do so in batches.

Recipe FAQs

More Salsas and Sauces to Try!

If you love homemade salsas and sauces as much as I do, give these a try.