Roasted Green Tomato Salsa

When roasted, green, underripe tomatoes make a fantastic Verde style salsa perfect for enchiladas or snacking on with tortilla chips.

Course Snack

Cuisine Mexican-American

Keyword green tomato salsa verde, roasted green tomato salsa

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 135kcal

2 pounds green tomatoes (green = unripe) (I used a mix of Celebrity and Goliath)
1 medium yellow or white onion
4 cloves garlic
2 jalapenos
1 tablespoon vegetable oil
½ teaspoon salt (or to taste)
1 tablespoon lime juice (or to taste)
½ teaspoon paprika (optional)

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).
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.
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.
Add the green tomatoes, onion, garlic, and jalapenos to the baking sheet.
Drizzle the vegetables with one tablespoon of oil and stir to coat.
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.
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.
Taste for seasoning and add more salt and/or lime juice, if desired.
Refrigerate for at least an hour before serving to let the flavors meld.

This is fantastic when used as an enchilada sauce! Add a tablespoon or two of water to thin it out before using.