Near the end of the growing season I always end up with a bunch of tomatoes that aren’t ever going to ripen. That’s when I know it’s time to make my Roasted Tomatillo + Green Tomato Salsa! This salsa takes less than 30 minutes to make and is perfect for any of your favorite Mexican dishes or simply a bowl of tortilla chips – and a margarita! 🙂
Tomatillos
Tomatillos are the base for this Salsa Verde and are a close cousin to the tomato. They have a papery husk that pulls away from the small green fruit when ripened. (Check out my mom’s beautiful tomatillo plants below!) They are rather tart if eaten raw or boiled, but when roasted they turn a bit sweet. Make sure to de-husk and rinse your tomatillos before using them.
Un-Ripe (Green) Tomatoes
Green tomatoes are the other main ingredient for this salsa as they have a similar tartness to the tomatillo and benefit from roasting. There are also varieties of tomatoes that are meant to be green even when ripe, like the Green Zebra Tomato. You can see below, they get a bit of a yellow hue once they start to ripen. For this recipe be sure to use un-ripe tomatoes and not just a green variety of tomato. I doubled up on my green tomato goodness by using un-ripe Green Zebra Tomatoes for this recipe.
If you’re looking for other tomato recipes, try my Creamy Garden Tomato Soup or Roasted Tomato Vodka Sauce!
Roasting
First prepare the tomatoes by cutting out the core and place them on a baking sheet. Then add your de-husked and rinsed tomatillos, along with the jalapeño.
Place your pan on the top rack and broil on high for 5 – 10 minutes until your tomatillos begin to color. Flip over the tomatillos and jalapeño and continue to broil for an additional 5 – 10 minutes until you start to see everything develop black spots.
Remove from the oven and let cool while you prepare the rest of the ingredients.
Salsa Verde
Roughly dice the onions and add them to your food processor or blender. Then add the lime juice, garlic cloves, cilantro leaves and 1/2 tsp. salt. Once the jalapeño has cooled, de-seed it and add half to the food processor along with the tomatillos, tomatoes and their juices.
Now pulse the mixture until you have blended the salsa to your liking. At this point taste your salsa and add the remaining salt or jalapeño if necessary.
Serving
This salsa goes great with everything! It’s wonderful used in enchiladas, tacos, chips, quesadillas, soups…you get the picture.
If you are looking for more inspiration try out the following recipes that feature Salsa Verde:
How will you enjoy your Roasted Tomatillo + Green Tomato Salsa Verde?
Roasted Tomatillo + Green Tomato Salsa Verde
Ingredients
- 2 pounds Tomatillos + Green Tomatoes
- 1 medium Onion roughly diced
- 3 cloves Garlic
- 2 tablespoons Fresh Lime Juice
- 1 medium Jalapeno Pepper or other spicy pepper
- 1/2 cup Fresh Cilantro Leaves
- 1 teaspoon Salt
Instructions
- De-husk and rinse your tomatillos and place them on a baking sheet. Then core the green tomatoes and add them to the pan along with the jalapeño pepper.
- Place your pan on the top rack and broil on high for 5 – 10 minutes, until the tomatillos begin to color. Then flip the tomatillos and jalapeño and place back under the broiler for an additional 5 minutes, until the tomatillos, tomatoes and jalapeño are beginning to blacken. Remove from the oven and let cool while you prepare the rest of your salsa.
- Meanwhile, dice the onions and add them to your food processor or blender. Next add the lime juice, garlic cloves, cilantro leaves and 1/2 tsp. salt. Once the jalapeño has cooled, de-seed it and add half to the processor along with the tomatillos, tomatoes and their juices. (You can also add some or all of the seeds if you like your salsa extra spicy.)
- Pulse the food processor until you have blended the salsa to your liking. Now, taste the salsa and add the remaining salt and jalapeño (and seeds if you like it extra spicy) if needed.
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