This traditional Mexican Green Tomato Salsa adds a bold splash of color to enchiladas and tacos, and makes a tasty dip for tortilla chips. While you can always pick up a ready-made jar, nothing beats the fresh taste of homemade salsa verde. Plus, there’s hardly a better way to use up that pile of green tomatoes.
This simple recipe comes out perfectly every single time! By combining fresh, natural ingredients, you’ll have a vegan-friendly dip that can be used in all your favorite Mexican-inspired recipes.
What Can I Do with a Bunch of Green Tomatoes?
Salsa verde gets its name and color from the green tomatoes used to make it. When you’ve got an abundance of green tomatoes, it’s the perfect opportunity to whip up a fresh batch of salsa. Green tomatoes can also be breaded and fried for a classic summertime Southern snack.
Do I Have to Peel Green Tomatoes for Salsa?
Nope! There’s no need to tediously peel each tomato for your salsa verde. Your salsa verde will be just as delicious, whether or not you choose to skip this step.
Ingredients You’ll Need for Salsa Verde
- Green Tomatoes
- White Onion
- Jalapeno Pepper
- Garlic
- Fresh Cilantro
- Fresh Lime Juice
- Salt & Pepper
How to Make Green Tomato Salsa
- Clean green tomatoes, and cut them into quarters.
- Place the pieces onto a baking sheet. Turn on the broiler and broil the tomatoes for 3-5 minutes or until lightly browned.
- Add the broiled green tomatoes and the rest of the ingredients into a food processor.
- Pulse in 2-second intervals until all ingredients are finely chopped. Drain the liquid.
- Taste and add more salt or other ingredients if necessary. Serve with tortilla chips and enjoy!
Tips & Tricks
- To get the best salsa verde, start with the freshest, best quality tomatoes. Ensure they’re thoroughly cleaned and that you’ve removed the area surrounding the stem.
- If you like it spicy, include jalapeño seeds or add extra peppers to the mix.
- Though you’ll be using a food processor or blender to chop your ingredients, avoid turning your salsa into a pureed mush. For best results, pulse the tomatoes in the food processor in two second intervals and stop once they’re finely chopped.
What If I Don’t Own a Food Processor?
There’s no need to use a food processor to get delicious salsa verde. Other appliances such as a blender or Nutribullet will do the trick. When all else fails, chopping veggies by hand is a reliable option.
How Long Will Green Tomato Salsa Verde Last?
Your homemade green tomato salsa verde should be stored in the fridge, where it will last up to a week.
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Easy Green Tomato Salsa Recipe
Ingredients
- 1 lb green tomatoes
- 1/3 cup chopped white onion
- 1 jalapeno pepper seeded and roughly chopped
- 3 large clove garlic roughly chopped
- 1/2 cup fresh cilantro about a handful
- 2 tablespoons fresh lime juice
- salt and pepper to taste
Instructions
- Clean green tomatoes, and remove the area around the stem.
- Cut them into quarters. Then place the pieces onto a baking sheet.
- Turn on the broiler and broil the tomatoes for 3-5 minutes or until lightly browned.
- Add the broiled green tomatoes and the rest of the ingredients into a food processor.
- Pulse in 2-second intervals until all ingredients are finely chopped. Drain the liquid.
- Taste and add more salt or other ingredients if necessary.
- Place it in the refrigerated for a few hours before serving.
- Serve with tortilla chips and enjoy!
Equipment
Notes
- Use fresh high-quality green tomatoes for the best result.
- Make sure not to puree the salsa.
- You can store your green tomato salsa in the refrigerator for up to 1 week.
- You can leave the seeds of jalapeño if you prefer a spicier salsa.
Pikka says
I just made and canned about 20 odd jars of green tomato salsa I like your recipe so much better and wished I had found it sooner.
I will definitely try it next season.