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Roasted Salsa Verde

  • Author: Steve
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1/2 cups 1x
  • Diet: Vegetarian


Wondering what to do with green tomatoes? Make a simple roasted salsa verde that turns these bland unripe tomatoes into a flavorful condiment.


  • 2 ½ pounds green tomatoes
  • 1 medium red onion
  • 2 jalapeno peppers
  • 2 poblano peppers
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 tsp dried oregano
  • 1 ½ teaspoons kosher salt
  • 1/3 cup lime juice
  • 2 teaspoons sugar
  • ¼ cup cilantro, chopped


Preheat your oven’s broiler to high and place an oven rack as close to the broiler as possible. Now get a baking sheet and line it with foil.

Halve the tomatoes by slicing from end to end. Then cut out the core. Place the tomatoes on the baking sheet, cut side up. Slice the onion into ½ inch rounds and place the slices on the baking sheet with the tomato. Put the baking sheet under the broiler and cook for about 10-12 minutes or until everything is well charred. Use a spatula to transfer the cooked vegetables to the bowl of a food processor.

Halve the jalapenos and poblanos, remove the seeds and place these on the now-empty baking sheet. Crush the garlic with the back of a knife, remove the skins and add the garlic to the peppers. Broil for 5-10 minutes until charred, then transfer to the food processor.

Add the cumin, oregano, salt, lime juice, sugar, and cilantro to the food processor with the vegetables. Pulse several times until everything is well-chopped and looks the consistency of a thick salsa. It shouldn’t take long. Pour the salsa into a Dutch oven. Bring to a boil over medium-low heat. Simmer for about 5 minutes. Taste and add any additional salt, sugar, spices, or cilantro to your liking.

For short term storage, allow the salsa to cool, pour into jars and refrigerate for up to a month.

For long term storage, prepare a water bath and 4 half-pint jars. Funnel the hot salsa into warm, sanitized jars, leaving ½ inch headspace. Use a chopstick to poke out any air bubbles. Wipe the rims, apply the rings, and process in the boiling water bath for 15 minutes. Let the jars cool for 10 minutes in the water before removing. Check the seal of the lids after 24 hours. Refrigerate any jars that didn’t seal or any extra salsa.

If you’re unfamiliar with canning, first consult a reliable resource to familiarize yourself with the process, such as this one.


You can use bell peppers in place of the poblanos, if needed.

  • Method: Broiling
  • Cuisine: Mexican

Keywords: green tomatoes, jalapenos, poblanos, limes, garlic