This roasted green tomato salsa is a great way to use up end-of-the-season green tomatoes from the garden. Its spicy roasted flavor is addictive!
It’s time to clean up the vegetable garden and collect the unripened tomatoes. There are plenty of ways to use green tomatoes and this salsa is a great option.
Roasting the vegetables adds a lightly charred flavor to the salsa and mellows the garlic.
This recipe makes about 3 cups of salsa.
Tips
- If you like your salsa very spicy, don’t remove the jalapeño pepper seeds, or use an extra pepper.
- You can substitute 1/4 – 1/2 teaspoon of dried red pepper flakes if you don’t have a jalapeño pepper. Add them when you blend everything in the food processor.
- I like a lot of lime juice. Start with about 4 tablespoons and add more if you want.
Ingredients
- 1 tablespoon of olive oil to grease the roasting pan
- 3 large green tomatoes (or 6 small, about 10 ounces)
- 1 small jalapeño pepper, stem end trimmed, cut in half vertically, seeds removed
- 3 large garlic cloves, peeled and the hard end trimmed
- 1 large sweet onion
- 1/2 cup fresh cilantro leaves
- 1 teaspoon kosher salt
- 4 or 5 tablespoons lime juice
Directions
Coat a large baking pan with olive oil.
Cut the tomatoes into wedges. With large tomatoes, you should have about 8 – 10 wedges per tomato. You’ll have fewer with smaller tomatoes. If you use cherry tomatoes, cut them in half.
Cut the onion into wedges. Cut the jalapeño pepper halves one more time (vertically).
Spread out the tomatoes, onions, jalapeño pepper and garlic on the baking sheet. Broil them in the oven on high for about 5 minutes, until they are beginning to blacken around the edges. Turn the veggies over and broil them for about 5 more minutes. Remove them from the oven and let them cool.
Add the roasted vegetables, cilantro, lime juice and salt to a food processor. Pulse the mixture until it reaches the consistency you want. Taste and add more salt and lime juice if needed. Pulse again.
Serve the salsa at room temperature.
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