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Smoky Roasted Green Tomato Salsa Recipe: Easy & Best

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This smoky roasted green tomato salsa is made with grilled green tomatoes, onions, jalapeños, and chipotle peppers for a deep, authentic smokiness. It’s quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 4 medium green tomatoes (about 1.5 pounds)
  • 1 medium white onion, cut into 1/2-inch thick rounds
  • 2 medium jalapeño peppers
  • 4 garlic cloves, unpeeled
  • 1/2 cup fresh cilantro, packed and roughly chopped
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 canned chipotle pepper in adobo sauce plus 1 teaspoon sauce
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat your grill to medium-high heat (about 400°F to 450°F). Clean the grates well and oil them lightly using a paper towel dipped in olive oil held with tongs.
  2. Prepare the vegetables: Cut the green tomatoes in half crosswise. Cut the onion into 1/2-inch thick rounds. Leave the jalapeños whole and the garlic cloves unpeeled. Brush everything lightly with olive oil and sprinkle with a pinch of salt.
  3. Grill the vegetables: Place the tomatoes cut-side down, the onion rounds, whole jalapeños, and garlic cloves directly on the grill grates. Close the lid and cook for 4-5 minutes.
  4. Flip and continue grilling: Using tongs, flip the tomatoes and onion rounds. Turn the jalapeños to char all sides. Cook for another 3-4 minutes. The garlic cloves are done when the skins are charred and the cloves feel soft when squeezed gently. Remove them first if they finish early.
  5. Cool slightly: Transfer all grilled vegetables to a cutting board. Let them rest for 5 minutes. The tomatoes will release some liquid; don’t discard it.
  6. Peel the garlic and jalapeños: Once cool enough to handle, squeeze the garlic cloves out of their skins. For the jalapeños, rub off the blistered skin with a paper towel. Remove the stems. If you want less heat, cut the jalapeños open and scrape out the seeds and membranes.
  7. Blend the base: Add the grilled tomatoes, onion, jalapeños, peeled garlic, chipotle pepper with adobo sauce, cumin, and 1/2 teaspoon of salt to a food processor. Pulse 5-6 times until combined but still chunky.
  8. Finish the salsa: Transfer the blended mixture to a mixing bowl. Stir in the chopped cilantro and fresh lime juice. Taste and add more salt if needed.
  9. Rest before serving: Let the salsa sit at room temperature for at least 15 minutes before serving.

Notes

Don’t skip the resting time—it allows flavors to meld. Control heat by tasting jalapeños before adding. Char, don’t burn the vegetables. Make ahead for better flavor; salsa improves overnight.

Nutrition

Keywords: green tomato salsa, smoky salsa, roasted salsa, grilled salsa, chipotle salsa, easy salsa recipe, summer salsa

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