Salsa Verde with Green Tomatoes – Roasted Salsa Verde Recipe

Salsa Verde With Green Tomatoes
Dairy Free Freezer Friendly Grain Free Keto Friendly Kid Friendly Low Carb Vegetarian

Nutrition: 13 Calories | 1g Net Carbs | 0.2g Protein

Roasted vegetables, fresh cilantro and tangy lime blend perfectly in this super easy Salsa Verde with Green Tomatoes. Great for end of season tomatoes.

Salsa Verde with Green Tomatoes

One of my favorite things about summer is walking out into the backyard and harvesting fresh vegetables from the garden. The kids love helping me or just picking and eating the veggies. Often dinner is determined by what’s fresh and ready to eat. We do our best to eat everything our garden produces. But as summer fades into fall, I always end up with green tomatoes that won’t ripen in the falling temperatures. You can force tomatoes to ripen, but they just don’t taste the same as vine ripened.

Green Tomatoes

My favorite use of all the green tomatoes is salsa verde. Of course you can always use tomatillos when you don’t have green tomatoes available. Roasting the green tomatoes, onions, jalepeños and garlic adds incredible flavor. It tasks out the bitterness and enhances all the natural sweetness of the vegetables.

Green Tomatoes, Onions, Jalapeños

Start by Roasting the Vegetables

Making this roasted salsa verde recipe is so easy. Start by cutting all your tomatoes into halves or quarter (depending on the size). Peel and quarter whole onions and peel some garlic cloves. Then, cut the tops off your jalepeños and slice them in half. Remove the seeds and ribs for mild salsa or leave them in if you like it spicy.

Roasted Salsa Verde

Place all the cut vegetables on a baking sheet. Drizzle with olive oil and toss them around to make sure all the vegetables are coated. Roast your green tomatoes, onions, jalapeños and garlic at 450º for about 25 minutes until the onions and jalapeños brown and the tomatoes blister.

Salsa Verde with Green Tomatoes

To finish your salsa verde with green tomatoes, add your roasted vegetables to a blender along with fresh cilantro, salt, lime juice and zest. 

Blending Salsa Verde

Puree all the ingredients in the blender until the roasted salsa verde is smooth. And that’s it. Isn’t the vibrant green beautiful? And the flavor is amazing. Enjoy your salsa verde right away or pour it into jars for later. When I’m cooking up all of my end of season tomatoes, I usually end up making a double or triple batch of salsa verde. It’s more than we can eat right away, so one jar goes in the refrigerator and the rest of the salsa is frozen. If you’re freezing in a glass jar, make sure you leave enough room for expansion. Let the salsa verde cool completely before moving to the refrigerator or freezer.

Jars of Salsa Verde with Green Tomatoes

Salsa verde is great as a snack with some tortilla chips, with your favorite Mexican meal and on eggs too. Try it with some of these great recipes: Bacon & Cheese Egg cups, Beanless Chili, and Shrimp, Fish, or Beef tacos.

Salsa Verde and Chips
Salsa Verde with Green Tomatoes and Chips

Salsa Verde with Green Tomatoes – Roasted Salsa Verde Recipe

Roasted vegetables, fresh cilantro and tangy lime blend perfectly in this super easy Salsa Verde with Green Tomatoes. Great for end of season tomatoes.

Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min

Ingredients

  • About 2.5 lbs Green Tomatos or Tomatillos
  • 3 Tbsp Olive Oil
  • 2 Onions
  • 3 Jalapeños
  • 4-5 Garlic Cloves
  • 1 Cup Fresh Cilantro
  • Juice and Zest of 1 Lime
  • 1 Tbsp Kosher Salt

Directions

  1. Pre-heat oven to 450º.
  2. Cut the tomatoes in half or in quarters, depending on the size. Take the skins off the onions, and cut them in quarters. Peel the garlic. Cut off the stems from the jalapeños; remove the seeds and ribs for mild salsa or leave them in for spicy salsa.
  3. Place all the cut vegetables on a sheet pan lined with parchment. Drizzle the vegetables with the olive oil and toss to coat. Roast at 450º for about 25 minutes until the vegetables brown and blister.
  4. Add all the roasted vegetables to a blender along with the cilantro, the juice and zest of the lime and salt. Puree until smooth. Pour the salsa verde into containers for storing and let it cool.
  5. Once cool, you can refrigerate or freeze the salsa verde. Use the refrigerated salsa within 1-2 weeks. Yields about 2 quarts.

Nutrition: 

Yield: 64 servings, Serving Size: 2 Tablespoons

Amount Per Serving:  Calories: 13,  Total Fat: 0.8g, Saturated Fat: 0.1g,  Cholesterol: 0mg, Sodium: 90.3mg, Carbohydrates: 1.5g, Fiber 0.5g, Sugars: 1g, Protein 0.2g

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