This mild green tomato salsa is fantastic on grilled meats, eggs and all your favorite Mexican dishes. Easy to make and full of bright flavor, you’ll want it on everything.
Salsa is a staple in the Southwest, and I enjoy it almost daily. One of my favorites is salsa verde. Traditionally made with tomatillos, salsa verde is tangy and bright: roasted tomatillos pureed with onion and garlic, finished with acid and salt. Some versions include cilantro, cumin or avocado for extra depth.
If tomatillos are hard to find where you live, green tomatoes make an excellent substitute. This recipe adapts the classic salsa verde approach to use unripened green tomatoes, cooking them first to mellow their astringency and improve digestibility. The result is a fresh, mildly tangy green tomato salsa that complements eggs, grilled meats, seafood and snacks alike.
Using Green Tomatoes in Salsa
Tomatillos are related to tomatoes but are encased in a papery husk and have a naturally tart flavor. Green (unripe) tomatoes share some of that tartness but can be firmer and less juicy. Because green tomatoes can be harder to digest for some people when eaten raw, this recipe calls for cooking them first—either by broiling or simmering—to soften their texture and mellow any harshness.
Green tomatoes are an adaptable substitute for tomatillos in salsa verde-style recipes. Cooked and blended with onion, garlic and a touch of acid and sweetener, they produce a bright salsa with the same fresh character as a classic tomatillo salsa.
Making Green Tomato Salsa
There are a few simple ways to prepare the tomatoes for this salsa. Choose the method that fits your equipment and desired texture.
Broil / Roast (optional): Place tomatoes and the pepper on a sheet pan and broil about 3–4 inches from the heat. Broil until the tomatoes change from bright green to olive or yellow-green and develop a few brown or black spots, turning once so both sides char slightly. This adds a subtle smoky note. If you roast first, you can skip the stovetop simmer.
Process: Add the cooked or raw (if you prefer) green tomatoes, chopped white onion, serrano or jalapeño (seeded for milder salsa), garlic, vinegar, lime juice, sweetener, salt, water and cilantro to a food processor and pulse until finely chopped. For a smoother texture, transfer the mixture to a blender and blend to your preferred consistency. Don’t worry about overprocessing—the mixture will not thin into a watery sauce unless you add additional liquid.
Simmer: Pour the processed salsa into a small pot and bring to a gentle simmer. Cook briefly, stirring, until the color shifts from bright green to a softer olive or yellow-green. This step helps develop flavor and ensures the green tomatoes are fully softened.
Cool and adjust: Let the salsa cool before tasting. Flavors settle as it cools, so make final adjustments then. For best flavor, refrigerate overnight and balance the seasoning the next day: add just enough salt so it enhances the taste without being salty, a touch of sweetener if it’s too tart, and an extra squeeze of lime for brightness if needed.
What Goes With Green Tomato Salsa?
This green tomato salsa is versatile. Spoon it over scrambled or fried eggs for a bright breakfast, add it to grilled chicken, fish or shrimp, or use it as a lively topping for tacos and taco bakes. It also pairs well with cauliflower rice, roasted vegetables, or as a dipping sauce for low-carb tortilla chips and quesadillas. Serve it chilled or at room temperature for best flavor.
Green Tomato Salsa Verde
A mild, fresh salsa verde made with green tomatoes. Great on eggs, grilled meats and all your favorite Mexican dishes.
Course: Appetizer | Cuisine: Mexican
Prep Time: 25 minutes | Cook Time: 5 minutes | Total Time: 30 minutes
Servings: 8 | Calories: 8 kcal | Author: Kim Hardesty
Ingredients
- ½ pound green tomatoes, chopped (8 oz / 227 g)
- ¼ cup finely chopped white onion (1.5 oz / 42 g)
- 1 serrano or jalapeño pepper, chopped (de-seed/de-vein for mild salsa)
- 1 clove garlic
- 3 tablespoons white vinegar
- 1 tablespoon lime juice
- ½ teaspoon low carb sugar or sweetener of choice
- ¼ teaspoon salt
- ¼ cup water
- 2 tablespoons chopped cilantro
Instructions
- Add all ingredients to a food processor and process until finely chopped. The mixture will not liquefy; if you prefer a smoother texture, transfer to a blender and blend until smooth.
- Pour the salsa into a small pot and bring to a simmer. Stir until the color changes from bright green to olive or yellow-green. Remove from heat and cool before serving.
- Flavors develop further if refrigerated overnight. After cooling, adjust seasoning: add just enough salt to bring out the flavors, a touch of sweetener if the salsa is too sour, and additional lemon or lime juice for brightness if needed.
- Store in an airtight container in the refrigerator for up to two weeks.
- Makes about 2 cups (8 servings, ¼ cup each). Each serving has approximately 1.42 net carbs.
Broiling (optional)
To add a smoky flavor, broil or roast the tomatoes and pepper before processing. Slice tomatoes thickly or halve smaller ones. Broil about 3–4 inches from the heat for roughly 5 minutes per side, until the color shifts and the skins blacken in spots. Use roasted tomatoes in the method above; if you roast first, you can skip the stovetop simmer.
Nutrition (per serving)
Calories: 8 kcal | Carbohydrates: 1.82 g | Protein: 0.32 g | Fat: 0.07 g | Fiber: 0.4 g | Sugar: 0.96 g
