Equipment
Ingredients
Produce
- 450 g green tomatoes, halved
- 2 jalapeno peppers, halved and seeded
- 75 g white onion, cut into large chunks
- 2 garlic, peeled
- 15 g fresh cilantro, roughly chopped
- 15 ml lime juice, freshly squeezed
Pantry
- 15 ml olive oil
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 19 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 1 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 77 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 77 mg
- Calcium
- 7 mg
- Iron
- 0.2 mg
- Magnesium
- 4 mg
- Phosphorus
- 11 mg
- Zinc
- 0.0 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 5 mcg
- Water
- 34 g
Sources: USDA FoodData Central
Method
Preheat the oven broiler to high, approximately 260C/500F. Line a baking sheet with aluminum foil.
Toss the halved green tomatoes, jalapenos, white onion chunks, and peeled garlic cloves with the olive oil to lightly coat them. Arrange in a single layer on the prepared baking sheet.
Broil the vegetables for 8 to 10 minutes until their skins are blistered and slightly blackened, turning the pieces once halfway through the cooking time.
Remove the baking sheet from the oven and allow the roasted vegetables to cool for 10 minutes. This prevents the salsa from turning frothy when blended.
Transfer the cooled vegetables and any accumulated juices to a food processor. Add the fresh cilantro, lime juice, and kosher salt.
Pulse the mixture 5 to 7 times until it reaches a chunky, cohesive consistency. Take care not to over-process into a thin puree.
Taste the salsa and adjust the salt or lime juice if necessary. Transfer to a serving bowl and chill in the refrigerator before serving.
Chef's Notes
- Unripe green tomatoes provide a sharper, more citrus-like acidity compared to tomatillos, making this salsa uniquely refreshing.
- If you prefer a milder salsa, ensure you remove all the ribs and seeds from the jalapenos before roasting, as the broiler heat can sometimes concentrate the capsaicin.
- Allowing the salsa to rest in the refrigerator for at least one hour before serving dramatically improves the integration of flavors.
- For an even deeper, smokier flavor profile, you can swap one of the jalapenos for a rehydrated chipotle pepper in adobo sauce.
Storage
Refrigerator: 1 week — Store in an airtight glass jar to prevent flavor transfer.
Freezer: 3 months — Texture may become slightly watery upon thawing; stir well before use.
Troubleshooting
Salsa is too watery
Cause: Tomatoes released excess liquid or mixture was over-blended
Fix: Strain briefly through a fine mesh sieve to remove excess liquid
Prevention: Remove seed cores from particularly juicy tomatoes and use the pulse function sparingly
Salsa is overly tart or sour
Cause: The specific batch of unripe green tomatoes was highly acidic
Fix: Stir in a tiny pinch of sugar or a very small dash of baking soda to neutralize the acid
Prevention: Select green tomatoes that have just begun to yield slightly to pressure
Cultural Context
While Mexican salsa verde traditionally relies on the tomatillo, utilizing unripe green tomatoes is a resourceful adaptation in regions where tomatillos are scarce. It beautifully bridges the gap between classic Latin American roasting techniques and the summer garden bounty often found in the Southern United States. The resulting condiment honors the vibrant, acid-forward profile of traditional salsas while showcasing a distinct botanical freshness.
