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Quick Smoky Roasted Green Tomato Salsa: Easy Homemade

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This quick smoky roasted green tomato salsa is made with simple ingredients and comes together in under 30 minutes. The roasting technique brings out a deep, smoky flavor and a chunky texture that’s perfect with chips, tacos, eggs, or grilled meats.

Ingredients

Scale
  • 4 medium green tomatoes (about 1.5 pounds)
  • 1 medium white onion, cut into thick slices
  • 3 to 4 garlic cloves, peeled
  • 1 to 2 jalapeño peppers
  • 2 to 3 tablespoons freshly squeezed lime juice
  • 1/2 cup loosely packed cilantro
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground cumin (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat your broiler to high. Position the oven rack about 6 inches from the heating element and let it heat for 5 minutes.
  2. Wash the green tomatoes and cut them in half crosswise. Cut the onion into 1/2-inch thick rounds. Leave the garlic cloves whole with skins on. Slice the jalapeño in half lengthwise and remove seeds if desired.
  3. Arrange the tomato halves cut-side down, onion slices, whole garlic cloves, and jalapeño halves cut-side down on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Toss gently to coat and spread in a single layer.
  4. Roast under the broiler for 8 to 12 minutes, flipping halfway through, until the vegetables are charred and softened. Watch carefully to avoid burning.
  5. Let the roasted vegetables cool for 5 to 10 minutes. Remove the garlic skins.
  6. Transfer the roasted tomatoes (skins and all), onion, garlic, and jalapeño to a food processor. Add lime juice, cilantro, cumin (if using), and 1/2 teaspoon salt.
  7. Pulse 5 to 7 times for a chunky salsa, or blend for 10 to 15 seconds for a smoother texture. Taste and adjust salt or lime juice as needed.
  8. Let the salsa rest at room temperature for 15 to 20 minutes before serving to allow flavors to meld.

Notes

Don’t skip the resting time—the flavors meld and deepen after 15 to 20 minutes. Watch the broiler carefully to avoid burning. For extra depth, toast the cumin in a dry skillet for 30 seconds before adding. Adjust heat by removing jalapeño seeds or using a milder pepper. The salsa can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: green tomato salsa, roasted salsa, smoky salsa, easy salsa, homemade salsa, quick salsa, vegan salsa, gluten-free salsa

Find it online: https://gleamgulp.com/quick-smoky-roasted-green-tomato-salsa-easy-homemade/