Roasted Green Tomato Salsa Verde

Finally—here’s a savory recipe for green tomatoes that doesn’t involve frying or pickling! If you like salsa, you’ll love this unique take on salsa verde, a spicy green sauce that traditionally uses tomatillos. But instead of tomatillos, I use tangy, unripe tomatoes and broil them to bring out a deeper flavor to make this smoky green tomato salsa verde.


    • 1 pound green, unripe tomatoes
    • Olive oil
    • Salt and pepper
    • 1 jalapeño, chopped
    • 2 garlic cloves, chopped
    • 1/2 cup finely chopped onion
    • 1/4 cup chopped cilantro
    • 1/2 teaspoon ground cumin
    • Juice of 1/2 lime


  1. Slice the tomatoes in half lengthwise and place them in a baking dish.
  2. Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
  3. Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. (If using smaller fruits, keep an eye on them to ensure they don't burn to a crisp.)
  4. Remove the tomatoes from the oven and set aside to slightly cool.
  5. Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
  6. Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.