Roasted Garlic Green Tomato Salsa

Total Time
Prep 15 mins
Cook 5 mins

Wonderful for when you have a few green tomatoes on hand at the end of the season.

Ingredients Nutrition


  1. In an ungreased iron skillet or comal, roast the jalapenos over medium heat, turning frequently, until blistered and charred, about 5-7 minutes.
  2. Remove the jalapenos from the pan and soak them in a bowl of ice water, and when they have cooled, rub off the charred outer skin with your fingers and throw the skin away.
  3. Stem and deseed the chiles and dice them very fine, and set aside.
  4. Core the tomatoes and remove as many seeds as possible; cut into a fine dice and place in a bowl with all other ingredients; stir well to blend.
  5. Check seasoning in salsa and allow to sit for 1 hour or so before serving to develop flavor.
Most Helpful

I did not get to try this exactly as written as I did not have all that I needed. I did not have cilantro and had to use cumin. I had Vidalia onion, not red. I forgot to roast/char the peppers. I chopped 4 small ones and then I remembered, so I charred one over an open flame and added it. I would give my variation 4 stars so I rate this at five as I am sure the cilantro would move it up a star.

marym758 July 31, 2013