Roasted Green Tomato Salsa
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 cups
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Calories
135 kcal
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Course
Snacks
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Cuisine
Mexican-American Fusion
Roasted Green Tomato Salsa
Description
This salsa uses a blend of green tomatoes, yellow or white onion, garlic cloves, and jalapeño peppers. The tomatoes are quartered with the interior around the stem removed to reduce bitterness, while onions and peppers are roughly chopped. The vegetables are coated evenly with vegetable oil and roasted at a high temperature until starting to brown on their undersides.
The roasting process deepens flavors, softens the vegetables, and adds slight caramelization. After roasting, the ingredients are blended or pureed and combined with lime juice, salt, and optional paprika for mild warmth. The bright acidity of lime balances the richness from the roasting.
This salsa works well as an enchilada sauce when thinned with water and can be customized with additional herbs, spices, or hot sauces to taste. It delivers a slightly smoky, tangy, and mildly spicy flavor profile, enhancing dishes with fresh roasted notes.
Adjusting the seasoning or adding extras like oregano, cumin, or cayenne allows tailoring the salsa to preferences. The recipe notes nutrition values were estimated digitally.
Ingredients
- 2 pounds green tomato I used a mix of Celebrity and Goliath, green (unripe
- 1 medium yellow onion or white onion
- 4 cloves garlic
- 2 jalapeños
- 1 tablespoon vegetable oil
- ½ teaspoon salt (or to taste)
- 1 tablespoon lime juice (or to taste)
- ½ teaspoon paprika (optional)
Instructions
- 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.
Notes
- Add a tablespoon or two of water to thin the salsa for use as an enchilada sauce.
- Seasonings like cumin, cayenne pepper, oregano, cilantro, or preferred hot sauces can be added to customize flavor.
- Adding salt carefully and optionally some Tajin spice can enhance the taste.
- The nutrition information provided was calculated approximately and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 430mg | 18% |
| Potassium | 723mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 2210IU | 44% |
| Vitamin C | 87mg | 97% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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