Print

Best Smoky Roasted Green Tomato Salsa Recipe

smoky roasted green tomato salsa - featured image
Print Recipe

This smoky, tangy salsa is a copycat of a beloved taqueria recipe, perfected after twelve tries. It’s kid-approved, quick to make, and perfect for taco night or game-day snacks.

Ingredients

Scale
  • 4 medium green tomatoes (about 1 pound), halved crosswise
  • 1 small white onion (about 4 ounces), peeled and quartered
  • 3 cloves garlic, unpeeled
  • 1–2 chipotle peppers in adobo sauce (from a can)
  • 1/2 cup fresh cilantro, roughly chopped (stems and all)
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Wash the green tomatoes and cut them in half crosswise (through the equator, not the stem end). Quarter the onion (no need to separate the layers) and leave the garlic cloves whole with the skins on. Place everything on the prepared sheet pan. Drizzle with the olive oil and toss gently with your hands to coat. Spread them out in a single layer, cut-side down for the tomatoes.
  3. Roast for 20-25 minutes, until the tomatoes are soft and starting to char on the edges. The onion should be tender and slightly browned, and the garlic will feel soft when you squeeze it. Halfway through (around the 12-minute mark), use tongs to flip the tomatoes and onion so they char evenly.
  4. Take the pan out of the oven and let it cool for about 5 minutes.
  5. Once the garlic is cool enough to handle, squeeze the soft cloves out of their skins. Discard the skins.
  6. In a food processor or blender, combine the roasted tomatoes, onion, peeled garlic, chipotle pepper(s) (start with one), adobo sauce (about 1 teaspoon), cumin, and salt. Pulse 5-6 times until the mixture is combined but still chunky.
  7. Add the cilantro and lime juice to the food processor. Pulse another 2-3 times until the cilantro is incorporated. Taste the salsa and adjust the seasoning—add more salt if needed, another chipotle for heat, or a squeeze more lime for brightness.
  8. Transfer the salsa to a bowl. It’s delicious warm, but it really shines after it’s been in the fridge for at least 30 minutes. Serve with tortilla chips, on tacos, or as a topping for grilled chicken or fish.

Notes

For a milder version, use only the adobo sauce (1-2 teaspoons) and skip the chipotle pepper. For extra heat, add a second chipotle pepper or a pinch of cayenne. The salsa tastes even better the next day after the flavors have melded. Store in an airtight container in the refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: green tomato salsa, smoky salsa, roasted salsa, chipotle salsa, easy salsa recipe, kid-friendly salsa, gluten-free salsa, vegan salsa

Find it online: https://tastytuck.com/best-smoky-roasted-green-tomato-salsa-recipe/