This green tomato salsa recipe is fresh and vibrant with the flavors of summer! Just toss the ingredients into a food processor and with a few whirls, you'll have a delicious and versatile salsa! Serve with tortilla chips, green chicken enchiladas, or your favorite Mexican dish!
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Have you ever had a ton of green tomatoes at the end of summer that you didn't know what to do with? Sure, some will eventually ripen, but what do you do with the rest?
In Montana, it's a familiar scenario that gardeners face every year in late summer/early fall. This is why I am always looking for creative ways to make use of my green tomatoes. Yes, you can make fried green tomatoes, or better yet, fried green tomatoes in an air fryer, but what else can you do with green tomatoes?
If you find yourself with tomato plants loaded with green tomatoes and the first frost looming over you, keep this recipe in mind. And while you're at it, try my pickled green tomatoes recipe too! And if you have too many ripe tomatoes, make my easy roasted tomato pasta sauce!
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🔖 Ingredients & Substitutions
- Green tomatoes: You'll need 1 pound of green tomatoes. Any variety can be used except cherry tomatoes since they tend to be mostly seeds and juice with very little substance.
- Onion: I used green onions because that's what I had in my garden, but a white onion is another option. You'll want to use about ¼ to ⅓ of a cup.
- Garlic: 3 cloves fresh garlic, no substitutions!
- Peppers: 2 serrano peppers or 2 jalapeños for less spicy salsa. If you want to control the spice level, start with one and add more if needed. Substitute ¼ of a bell pepper for mild salsa.
- Cilantro: Approximately ¼ -⅓ cup fresh cilantro.
- Lime Juice: I prefer fresh lime juice, but bottled can be substituted.
- Seasoning: Sea salt, but if you like the flavor of cumin, you can add a pinch. You can also add a pinch of sugar to balance the acidity.
🔪 Helpful Tools
- sharp knife
- food processor, or a blender
- three 8-ounce mason jars
🍅 How to Make This Recipe
Step 1: Wash and core green tomatoes to remove stems and leaves, then slice into quarters. Add to a food processor.
Step 2: Roughly chop 1 scallion, 1 Serrano pepper, most of the cilantro, and all of the garlic. Add to a food processor along with lime juice. Pulse until the salsa reaches the desired consistency. Season with salt.
Pro Tip: This is a good time to taste your green tomato salsa to see if any adjustments are needed. Is it salty enough? Does it need more lime juice?
Step 3: Pour green tomato salsa into a bowl and mix in some thinly sliced green onion, Serrano pepper, and roughly chopped cilantro. This adds texture and visual appeal.
Pro Tip: If you want a smoother texture, you can just blend these ingredients into the salsa instead.
🫙 Storage Instructions
Since this is a small batch recipe, I recommend storing the salsa in a few 8-ounce mason jars. If you make a larger batch, you can freeze some in freezer bags to enjoy later!
Although it's possible to can salsa, (see how to can salsa post), I chose not to this time, but see the linked post to learn how to do just that!
If you're looking for more salsa recipes, check out this yummy tomatillo red chili salsa and my new mango habanero salsa!
🍽 Serving Suggestions
Serve this green tomato salsa in the same way you would serve traditional tomatillo salsa. It's great with tortilla chips as an appetizer, or with this easy chile relleno recipe. It's also excellent with Mexican chicken fajitas, Mexican breakfast burritos, adobada tacos, sheet pan tacos, carne asada quesadillas, and corn tamales!
🤷🏻♀️ FAQs
No, you don't need to remove the skin from green tomatoes before making green tomato salsa.
Green tomatoes can be used in many recipes, so don't toss them out! You can use green tomatoes to make fried green tomatoes, green tomato salsa, pickled green tomatoes, and relish.
Green tomatoes can be used as a substitute for tomatillos in recipes like this Mexican pork chile verde. Green tomatoes can even be used to make green tomato pie, which tastes very similar to apple pie!
🌶 Other Salsa Recipes
We just love salsas around here, so if you're looking for some other salsa ideas, here are a few to pick from!
- salsa macha
- salsa ranchera
- fire roasted salsa
- salsa borracha
- tomatillo green chili salsa (salsa verde)
- fruit salsa (using loquats)
👩🏼🍳 Pro Tips
- I like salsa with texture, which is why I hold some ingredients back and hand-slice them to mix into the blended salsa. If you prefer a smoother texture, add all the ingredients to the food processor at once.
- If you like a thinner salsa, you can mix in a small amount of water.
- Store salsa in an airtight container such as a mason jar in the fridge for up to 1 week or freeze for up to 3 months.
- You can also try roasting the tomatoes, onions, and peppers in the oven before blending them.
🥑 More Mexican Recipes
If you love this green tomato salsa recipe, check out these related posts!
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📖 Recipe
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Ingredients
Equipment
Method
- Wash and core green tomatoes to remove stems and leaves, then slice into quarters. Add to a food processor.
- Roughly chop 1 scallion, 1 serrano pepper, most of the cilantro, and all of the garlic. Add to food processor along with lime juice. Pulse until the salsa reaches the desired consistency. Season with salt.
- Pour green tomato salsa into a bowl and mix in some thinly sliced green onion, serrano pepper, and roughly chopped cilantro. This adds texture and visual appeal.
- Since this is a small batch recipe, I recommend storing the salsa in a few 8-ounce mason jars. If you make a larger batch, you can freeze some in freezer bags to enjoy later!
Nutrition
Notes
- This would be a good time to taste your green tomato salsa to see if any adjustments need to be made. Is it salty enough? Does it need more lime juice? Make adjustments as necessary.
- I like salsa with texture, which is why I hold some ingredients back and hand-slice them to mix into the blended salsa. If you prefer a smoother texture, add all the ingredients to the food processor at once.
- If you like a thinner salsa, you can mix in a small amount of water.
- Store salsa in an airtight container such as a mason jar and refrigerate for a week or freeze for up to 3 months.
- You can also try roasting the tomatoes, onions, and peppers in the oven before blending them.
Leslie Ratliff says
Today I am processing all my green tomatoes and this recipe is so delicious. It is bright and light tasting and perfect blend of spice and heat although I am a spicy girl. I love the fact I can freeze this and have it in winter too. This is my go to for great green tomato salsa.
Hilda Sterner says
Thanks, Leslie. You know that I love hearing that! I didn't get too many green tomatoes this year, but last year, I was drowning in them. It's probably a good thing, because I have too much going on this year!
Bethany du Val d'Epremesnil says
Now, here's what you do with those green tomatoes, end of season or otherwise. You go to Hilda's kitchen blog, you look up her green salsa recipe, you find your freshest ingredients to honor these humble, wonderful green globes and you get busy with this simple, but inspired recipe. What a revelation! As my tomatoes gave off a lot of water, I strained the salsa, but then added back 3 tablespoons. Be sure to keep the salsa water. Refrigerate it and drink it later. Delicious. Eat your salsa with fresh tortilla chips, served over a bowl of hot rice or as a fresh topping on your carnitas street taco. Thank you Hilda!
Hilda Sterner says
Thank you, Bethany, I really appreciate it! 🥰
Bethany Atherton du Val d'Epremesnil says
I worked for Narsai David in Berkeley while going to school. I looked him up the other day and found your blog (association through Assyrian). I live in France but was born in California. I miss Mexican cuisine which runs through my blood since I was raised by a mother from Texas who put cayenne pepper on our scrambled eggs. A very dear friend brought me a bumper crop of green tomatoes because he was leaving for Spain. I made your green tomato salsa. Incredible! Home in a mouthful! I needed carnitas on a street taco. Proper tortilla chips were not to be found, but we managed. Thank you so very much. Your family is beautiful. I love your mother with the grape vine wrapped around her face. Oh, the green tomatoes gave out so much water, that I had to strain the salsa. I kept the juice in the refrigerator for a day or two and then late one night, I drank it. Outrageously delicious!!!
Hilda Sterner says
Hi Bethany, thank you so much for your sweet comment! I was sad to hear of Narsi David's recent passing. Although I never met him, I had his cookbook and he had mine. It must be wonderful living in Paris. I hope to get there some day. I'm also glad you liked the green salsa recipe, it's definitely a new favorite. Also, I'd really appreciate a star rating, if you have the time. Since it's a new recipe, it can use some love. 🙂
Bethany du Val d'Epremesnil says
Hilda, I would love your cookbook, but posting it to France will be quite costly. Can you figure out the postage and let me know how I can reimburse you? Thank you!
P.S. I live in Provence in the south of France on the Mediterranean which is a real melting pot of culture and cuisine. I am pleased to add Assyrian to the repertoire. Big hug.
Hilda Sterner says
Hi Bethany, I used to ship internationally but it became a hassle and the postage was absolutely outrageous so now I only ship within the US, so sorry!