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Bird's eye shot of fresh salsa verde with ingredients arrayed around the bowl and a stack of tortilla chips on the side
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Roasted Tomatillo + Green Tomato Salsa Verde

My salsa verde is easy to make but full of flavor. It makes the most of the end of season bounty by roasting green tomatoes and tomatillos.
Prep Time10 minutes
Active Time15 minutes
Keyword: cilantro, food photographer, green tomato, salsa, tomatoes
Yield: 6 cups
Author: Kate O'Brien

Materials

  • 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.