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Roasted Green Tomato Salsa

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 cups
Calories: 135 kcal
Course: Snacks
Cuisine: Mexican-American Fusion

Ingredients

  • 2 pounds green tomatoes (green = unripe) (I used a mix of Celebrity and Goliath)
  • 1 medium yellow 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

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

Notes

  • This is fantastic when used as an enchilada sauce! Add a tablespoon or two of water to thin it out before using. 
  • Try adding seasonings like cumin or cayenne pepper, herbs like oregano or cilantro, or a few dashes of your favorite hot sauce to get the flavor just right. I like to add a little salt and sometimes Tajin :)
  • *Nutrition information is approximate and was calculated using an online nutrition calculator.

Nutrition Information

Calories 135kcal (7%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Trans Fat 0.03g Sodium 430mg (18%) Potassium 723mg (21%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 2210IU (44%) Vitamin C 87mg (97%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 135

% 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.