Ingredients
- Green Tomatoes: 2 pounds (about 5-6 medium-sized), cored and quartered
- Onion: 1 large white or yellow onion, peeled and quartered
- Jalapeño Peppers: 2-3 medium (or more, to taste – remove seeds for less heat), stemmed and halved lengthwise
- Garlic: 4-5 cloves, peeled
- Cilantro: 1 cup fresh cilantro, roughly chopped (stems and leaves)
- Lime Juice: 1/4 cup fresh lime juice (from about 2-3 limes)
- Olive Oil: 2 tablespoons
- Ground Cumin: 1 teaspoon
- Smoked Paprika (Optional): 1/2 teaspoon, for extra smoky flavor
- Salt: 1 ½ teaspoons, or to taste
- Black Pepper: ½ teaspoon freshly ground, or to taste
- Sugar (Optional): ½ – 1 teaspoon, to balance tartness if needed
Instructions
- Preheat and Prep for Roasting: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Prepare Vegetables:
- Wash the green tomatoes, core them, and cut them into quarters. If they are very large, cut them into eighths.
- Peel and quarter the onion.
- Stem the jalapeño peppers and slice them in half lengthwise. If you prefer a milder salsa, remove the seeds and white membranes. For more heat, leave some or all in. Be careful when handling jalapeños; wear gloves if you have sensitive skin, and avoid touching your eyes.
- Leave the garlic cloves whole but peeled.
- Roast the Vegetables: Place the quartered green tomatoes, onion quarters, jalapeño halves (cut side down), and whole garlic cloves onto the prepared baking sheet. Drizzle everything generously with the 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of the salt, the ground cumin, black pepper, and smoked paprika (if using). Toss gently with your hands to ensure everything is evenly coated. Spread the vegetables in a single layer.
- Roasting Time: Roast in the preheated oven for 25-35 minutes. You’re looking for the vegetables to soften and develop some nice charred spots, especially on the tomatoes and onions. The garlic should be tender and lightly golden. The aroma filling your kitchen will be incredible!
- Cool Slightly: Remove the baking sheet from the oven and let the vegetables cool for about 10-15 minutes. They need to be cool enough to handle and for the blender (if using) to process safely. This cooling period also allows the flavors to meld further.
- Blend or Chop:
- For a smoother salsa: Transfer the roasted vegetables, including any juices released on the baking sheet, to a food processor or blender. Add the roughly chopped fresh cilantro and the fresh lime juice. Pulse several times until the salsa reaches your desired consistency. Be careful not to over-blend, or it can become too watery. Aim for a slightly chunky, rustic texture.
- For a chunkier salsa: If you prefer a very chunky salsa, you can finely chop the cooled roasted vegetables by hand. Then, combine them in a bowl with the finely chopped cilantro and lime juice. This method gives you more control over the final texture.
- Taste and Adjust Seasoning: This is a crucial step! Taste the salsa. Add the remaining ½ teaspoon of salt, or more, to your preference. If the salsa is too tart for your liking (green tomatoes can vary in acidity), add ½ teaspoon of sugar, taste again, and add more if needed, up to 1 teaspoon. You might also want to add a bit more lime juice for extra zing or a pinch more cumin.
- Chill and Serve: For the best flavor, transfer the salsa to an airtight container and refrigerate for at least 30 minutes, or ideally 1-2 hours, before serving. This allows all the flavors to meld and marry beautifully. The salsa will thicken slightly as it chills.
- Enjoy: Serve your delicious homemade Green Tomato Salsa with your favorite tortilla chips, as a topping for tacos, grilled chicken or fish, or alongside scrambled eggs.
Nutrition
- Serving Size: One Normal Portion
- Calories: 30-40