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Home » Condiments » Green Tomato Salsa Verde

Green Tomato Salsa Verde

July 23, 2019 By Shannon @ Yup, it's Vegan 87 Comments

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When you’ve got green tomatoes, the natural response is to fry them (check out my vegan fried green tomatoes if you wanna know how!), but what about those days when you want to eat something not-deep-fried? I’ve got you covered with this bright and summery green tomato salsa verde.

A bowl of green tomato salsa surrounded by tortilla chips with whole green tomatoes and peppers in the background.

When I was looking for ways to use green tomatoes that aren’t fried, I came across this green tomato salsa recipe by the New York Times. I followed it to the letter and it was watery as all get out and seriously lacked acid and salt. A rare misstep from the NYT!

However, they did give me a good base and the great idea to broil the green tomatoes for a few minutes to sweeten them up and add a little bit of tasty charred flavor. Since the broiling is quick, it’s not so painful in the summertime compared to boiling or roasting tomatillos in the oven for a traditional salsa verde.

Steps for cutting and prepping green tomatoes for salsa: halve the tomatoes, "core" out the centers, then quarter them.

Like any good salsa, this green tomato salsa verde is seasoned with a few other fresh ingredients: onion, cilantro, and lime juice.

I’ve simplified the steps in the NYT version as well as omitted the confusing addition of water. These green tomatoes are juicy enough already! (I promise the haterade will stop flowing now).

Instead of broiling whole green tomatoes and then having to wait for them to cool and remove the skins and cores, I do a poor man’s coring (see above) and quarter them in advance and I throw the skins right into the food processor with everything else. Green tomato salsa, simplified!

Steps for blending green tomato salsa: pulse charred green tomatoes into chunks, soak onions to remove their bitter flavor, then pulse the rest of the ingredients together to puree the salsa.

Soaking the raw onion in cold water for a little while before cooking will help soften its sharpness while still giving you plenty of oniony flavor.

Close-up of green tomato salsa on a tortilla chip

All told, you can whip up this green tomato salsa in a few short minutes. If you want to achieve total green tomato inception, use this as a dip/spread for fried green tomatoes, but otherwise, use it anywhere you’d use a normal salsa verde. The green tomatoes are a little sweeter than tomatillos would be, and I think this is excellent when paired with something that’s tangy and spicy, like my BBQ Pulled Sweet Potato Sandwiches or my Chipotle Roasted Beet Tacos.

Green Tomato Salsa Verde | Yup, it's Vegan
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5 from 31 votes

Green Tomato Salsa Verde

Easy, flavorful green tomato salsa verde made with piquant onion, cilantro, and chili, and lightly charred fresh green tomatoes.
Course condiments, dips
Cuisine dairy-free, gluten-free, Mexican, nut-free, oil-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword green tomato salsa
Prep Time 20 minutes minutes
Cook Time 5 minutes minutes
Total Time 25 minutes minutes
Servings 2 cups
Calories 18kcal
Author Yup, it's Vegan

Ingredients

  • 1 lb green tomatoes (green = unripe)
  • 1/2 medium white onion diced
  • 1 or 2 serrano peppers thinly sliced (mine were super hot, so I only used 1)
  • 1/2 tsp salt or to taste
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp lime juice or to taste

Instructions

  • Halve the green tomatoes and slice out the interior section around the stem (see the instructional image in my post), then cut in half again to make quarters. Lay out the tomatoes on a baking sheet lined with foil.
  • Turn on the broiler in your oven and set the baking sheet on a top rack a few inches from the flames. Broil for about 5 minutes or until lightly browned. (If your oven does not have a broiler, use the hottest temperature your oven can reach and roast for 10 minutes or until lightly browned).
  • Meanwhile, add the diced onions to a bowl and fill with cold water to soak for 5 to 10 minutes.
  • Add the broiled green tomatoes to your food processor and pulse a few times to break them into pieces. Drain the water from the onion and add it along with the peppers, salt, cilantro, and lime juice. Pulse a few more times, until the desired texture is reached. Taste for seasoning and add more salt and lime juice if desired. The green tomato salsa can be served immediately, but it's even better after an hour or more in the fridge for the flavors to meld.

Nutrition

Serving: 1quarter cup | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 23.9mg | Calcium: 10mg | Iron: 0.4mg

Filed Under: Condiments, Dips, Summer Tagged With: citrus, CSA, gluten-free, grain-free, high-raw, Mexican-inspired, nut-free, oil-free, plant-strong, quick, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Leanne P. says

    September 14, 2021 at 11:11

    Hi there. Once this salsa is made is it possible to freeze and use later? Just wanted to know as I have lots of green tomatoes to use.

    Reply
  2. Cady says

    September 11, 2021 at 08:50

    5 stars
    Another excellent use for salsa Verde is mix in 1/2-or 1cup of salsa into your rice when having a Mexican themed dinner

    Reply
  3. Vivien Park says

    August 22, 2021 at 20:50

    5 stars
    Delicious salsa and by far the best use for green tomatoes, thanks for the recipe!

    Reply
    • CASSANDRA says

      August 29, 2021 at 19:18

      How many green onions n can I add bell pepers/ mango

      Reply
  4. Jessica says

    June 21, 2021 at 16:40

    5 stars
    This is amazing!! I randomly bought green tomatoes at a produce stand and I had no idea what to make with them. This salsa turned out even better than expected. Such an interesting refreshing flavor compared to regular salsa. Thanks for the great recipe!!

    Reply
  5. Lisa says

    December 3, 2020 at 21:59

    5 stars
    Great use of the last of the green tomatoes!! Delicious!
    I am a canner but would caution against canning this recipe without cooking it and adding vinegar (which would change the flavour in a way I don’t think I’d like). Botulism is nothing to flirt with!

    Reply
    • lisa says

      December 3, 2020 at 22:04

      Also forgot to note: I lightly sauteed the onions in some of the excess tomato juice, because I didn’t want too strong of an onion flavour. Added extra lime and wished I’d had a spicier pepper than the mild jalapeno I added.

      Reply
    • Paul Kelly says

      September 6, 2021 at 14:13

      What type of vinegar and how much per qrt jar?

      Reply
  6. Julie Nichols says

    December 3, 2020 at 16:33

    5 stars
    Really easy to make. The only thing I added was garlic (2 cloves added to the tomatoes before broiling). I used one jalapeño which is not really hot enough for me but just right for my husband. Made way too much for the two of us, so sharing with my son and family. Definitely will make this again as it’s a great way to use up those green tomatoes. Thanks!

    Reply
    • CASSANDRA says

      August 29, 2021 at 19:20

      How many green onions n canoys Sar I add bell pepers/ mango first time I’ve ever asked aquestion can add garlic

      Reply
  7. Noel says

    November 10, 2020 at 08:37

    5 stars
    LOVE that I don’t have to throw out all those green tomatoes! I had so many (over a gallon once they were blended) that the flavor was off…too much lime, not enough heat or depth. So I added garlic powder, smoked paprika, and chipotle. Perfect flavor with a subtle heat on the back end!

    Reply
  8. Laura S says

    October 31, 2020 at 09:43

    5 stars
    I was feeling sad about tossing all my green cherry tomatoes so I found this recipe. And figured I had nothing to lose so I made it. I added a little garlic powder and used two Serrano peppers which was too hot for me but my husband can handle it. The roasting is a must, and I might add more lime juice or something. I’m about to go out and pick the rest of my tomatoes and experiment with a few more batches.

    Reply
  9. Shellet says

    October 27, 2020 at 18:18

    5 stars
    Amazing recipe. I added garlic and extra lemon juice. Was perfect. I do not can and assume this will keep only 1 week in fridge so can it be frozen in glass jar?

    Reply
  10. Anna Race says

    October 19, 2020 at 11:42

    Does this receipe freeze well?

    Reply
    • Petr says

      October 24, 2020 at 10:58

      I’ll be trying this for the first time, but I freeze my tomatillo salsa verde and it’s great. Just make sure to skip the onions and cilantro and add them fresh when you thaw it.

      Reply
  11. Ben Duck says

    October 17, 2020 at 23:14

    5 stars
    I just made this with all my leftover green tomatoes and I think the broiling idea worked great. Some of the skins were easily peeled off so I removed some but not all the skin before chopping. I tripled the recipe or more and added extra onion, a few bell peppers and jalapeños, some sugar, some fresh garlic and extra lime and salt. I also quartered a bunch of my leftover red and orange cherry tomatoes and tossed them in at the end to add some chunk and color.. Result was excellent. This is a keeper.

    Reply
    • Maritha says

      October 24, 2020 at 14:03

      5 stars
      Great add ons!

      Reply
  12. Skylar Topping says

    October 3, 2020 at 16:12

    You can add lemon me lime juice to increase acidity which I would recommend. Water bath for 20 minutes for all tomato canning. Reduces change of botulism.
    Going to try canning this.

    Reply
    • Margaret Thomas says

      October 8, 2021 at 19:32

      I was thinking I might try the same thing (add more lime for acidity). My son has a tool to test the acidity in food before canning that I’m going to try and borrow.
      Did you try it ?

      Reply
  13. Manuela says

    October 1, 2020 at 17:10

    Soooo good! Thanks for sharing the recipe.

    Best,
    Manuela

    Reply
  14. Teresa says

    September 30, 2020 at 23:32

    I didn’t want to lose all my green tomatoes so I thought I’d give this a try….. boy am I glad I did! The recipe is great but I always have to add a new ingredient so I added pineapple. It works for me since I am not a hit and Spicy gal …. I use green and red peppers in place of jalapeños. Yes I canned some and it looks great 😊. Thanks….. I give it 5 stars ⭐️

    Reply
    • Nina Maas says

      October 9, 2020 at 12:51

      How would you can this salsa?

      Reply
    • Edward Bergonzi says

      October 30, 2020 at 16:44

      I’m making now. Kiwi fruit would also be a good addition.

      Reply
  15. Crystal says

    September 29, 2020 at 07:51

    5 stars
    Fantastic taste. I did need to add some water like the original recipe otherwise it was too thick. I think because most of my tomatoes were paste/plum tomatoes. No other changes necessary. Absolutely best way to use up end of season green tomatoes.

    Reply
  16. JEN says

    September 28, 2020 at 13:54

    5 stars
    This was excellent, great idea roasting the tomato, will make this again, THANK YOU!!

    Reply
  17. Maureen Dwyer says

    September 21, 2020 at 11:27

    Can you freeze it? We had a very early frost so I had to bring in close to 30 lbs. of green tomatoes!!

    Reply
  18. Jeanette says

    September 16, 2020 at 18:17

    5 stars
    Switch out the salt and added powdered chicken broth adds excellent flavor. I also canned mines and added jalapenos. Nice recipe!

    Reply
    • Matthew says

      September 20, 2020 at 11:25

      How long did you process them? Were you able to do it in a water bath, or did you have to pressure can them? I was looking for canning info for green tomatoes!

      Reply
      • Brenda says

        September 22, 2020 at 12:08

        Hey Matthew, did you try canning this? I’m looking for a canning recipe too.

      • Kandy says

        September 24, 2020 at 08:38

        5 stars
        Suzanne Martin says

        October 15, 2019 at 18:03

        5 starsIf your going to can this make sure you follow the safety rules of canning.

        Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
        Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, salt and pepper. Reduce heat and simmer 5 minutes.
        Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
        Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
        Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

  19. Nadine says

    September 10, 2020 at 15:38

    5 stars
    Just made this today…to add to chicken tacos. It is super flavorful. I did add two cloves of garlic with the tomatoes before putting under broiler.

    Reply
    • Dawn says

      September 26, 2020 at 14:55

      Ooo, good call

      Reply
  20. Lucie Pabin says

    August 14, 2020 at 11:56

    I don’t have any cilantro – has anyone tried this not using cilantro? Or is there a good substitute?

    Reply
    • Dixie B. says

      September 21, 2020 at 11:16

      I didn’t use cilantro and I added a garlic clove. I also added a red tomato because I had one I needed to use. Turned out yummy.

      Reply
  21. Jwiltz says

    November 20, 2019 at 08:20

    5 stars
    This is delicious! I used up the last of the green tomatoes with this recipe. Everyone loved it and were surprised it was made with green tomatoes. Such a wonderful treat.

    Reply
  22. Bre says

    October 26, 2019 at 22:18

    This is amazing! Wasn’t expecting such a great tastes from green Tomatoes. Thats for saving the rest of the harvest!

    Reply
  23. Judy says

    October 23, 2019 at 10:43

    5 stars
    Delicious. Can hardly wait to serve to my teenage grandchildren!

    Reply
  24. Sarah says

    October 20, 2019 at 09:19

    5 stars
    I can attest to the gross NYT recipe. Sadly, I tried it before this one because it had 5 stars out of 166 votes, while YIV only had 4 votes. I tried the NYT version on my first haul of green tomatoes and was sorely disappointed. It was so watery that I ended up straining it and losing what little flavor it had through the juice loss. I tried to doctor it with cumin and more lime juice but it just never was GOOD. Hauled in my last batch of green tomatoes yesterday ahead of the coming frost and decided to give this recipe a shot. WOW>>>>> First, the speed was amazing, I slaved over the NYT recipe peeling pounds of tomatoes. This method took no time at all. I think parboiling the tomatoes to peel them added to the wateryness of their recipe, because this time my salsa was a perfect consistency! The flavor is bright and tangy and fresh too, I normally tweak seasoning but this was on point as written.

    Anyway, lesson learned, 166 people are not always right, take a chance on the other recipe that still has five stars but only a handful of reviews! I wish I could rate this recipe 200 more times!

    (Also for those canning, do a 20 min water bath per Ball Canning Jar guide)

    Reply
    • Dora says

      September 20, 2020 at 20:15

      5 stars
      Thanks for time info!!

      Reply
    • Cherie McGuire says

      June 6, 2021 at 16:46

      I make homemade salsa all the time. If it’s too watery I thicken it with some cornstarch and some of the juice. It will thicken nicely and not lose any of the flavor. I sell mine too so it always has to be right. I do this with my sweet pepper relish too. Just make sure to cook it well after adding cornstarch and don’t over do it. You can always add more but you can’t take any away hope this helps. Love love love canning

      Reply
  25. Suzanne Martin says

    October 15, 2019 at 18:03

    5 stars
    If your going to can this make sure you follow the safety rules of canning.

    Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
    Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, salt and pepper. Reduce heat and simmer 5 minutes.
    Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
    Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
    Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

    Reply
    • Maritha says

      October 24, 2020 at 14:17

      5 stars
      Thank you for this important reminder!

      Reply
  26. Megan says

    October 13, 2019 at 18:20

    Do you know how long it will keep in the fridge?

    Reply
    • Shannon @ Yup, it's Vegan says

      October 24, 2019 at 18:54

      Probably about a week.

      Reply
  27. Carolyn Harris says

    September 25, 2019 at 17:54

    5 stars
    Love it,,,doubled the cilantro and used 2 jalapeños,,perfect, so glad I saved my green tomatoes!!!

    Reply
    • Wasabi Scott says

      May 27, 2021 at 03:28

      I used Mazuma Wasabi Roots (not rhizome) as a similar booster

      Reply
  28. Chris says

    September 17, 2019 at 23:09

    What kind of time in the water bath would it take for a safe canning?

    Reply
    • Shannon @ Yup, it's Vegan says

      September 18, 2019 at 11:30

      No idea, sorry. i don’t do canning

      Reply
    • MAC says

      September 26, 2019 at 16:10

      Like you, I want to can so, I’m going to put the full jars into water and then start to heat water to boil and then boil 10 minutes… Also going to use a vinegar wash for all the contents prior to making the salsa just to make sure things are clean before going into the jars. Ordinarily, canning isn’t meant to cook the contents of the jars, just create a vacuum to seal the cap (think tomatoes or peaches). You could also just freeze instead of hot water bath…

      Reply
      • Brett M says

        October 10, 2019 at 08:50

        This isn’t correct. Canning is meant to create a vacuum seal while the internal temperature of the contents has been above a specific temp for a specific time (properly processed, which would also “cook” raw ingredients).

    • Sarah says

      October 20, 2019 at 09:10

      According to Ball Jar Canning Guide on their green tomato salsa verde recipe (pg 210), “Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid, wait 5 minutes, then remove jars. Cool and store.”

      Reply
      • Teressa Stone says

        September 19, 2020 at 01:15

        All the green tomato salsa recipes I have seen ( I have the Ball canning recipe books, among others( call for substantially more acidity via either citrus juice or vinegar, than this recipe contains.) I have not tried this one yet, but can’t imagine that being enough lime juice for that quantity of tomatoes, even if one were not to can it.

  29. Mary says

    September 5, 2019 at 10:43

    5 stars
    I am going to make this today. Can it be put in freezer. I dont can but i will learn how next year.
    I have so many green tomatos.
    Pleae email me.
    Tank you.

    Reply
    • Shannon @ Yup, it's Vegan says

      September 9, 2019 at 08:11

      Hi Mary, yes I think this would freeze pretty well!

      Reply
    • Lyn McNairn says

      September 23, 2020 at 08:59

      All I ask is that people do not rate the recipe if they have not tried it and just adding a comment or question. It really impacts the rating that most of us depend on.

      Reply
  30. Jenn says

    August 17, 2019 at 18:00

    5 stars
    This was fantastic, tasted both fresh but also smoky from the broiling. Super easy to make, will definitely make it again (although maybe not until next year depending if I have more green tomatoes haha).

    Reply
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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