Green Tomato Salsa Verde


Green Tomato Salsa Verde is bright, flavorful and made with fresh ingredients!   A blend of lime, onion, cilantro, jalapeno, garlic, spices and tangy green tomatoes . . . the perfect end of summer snack!

Green Tomato Salsa Verde Recipe :::

While flipping through one of my food magazines I came upon a Ball Canning Recipe pull-out.  In it I discovered a new version of Salsa Verde, this one made with green tomatoes.  I’ve always made My Verde Sauce with tomatillos so I was curious to see how a green tomato salsa would taste.

Luckily friends have been giving me tons of green tomatoes this year to play around with.  I was surprised at how similar the flavor of green tomato salsa is compared to regular tomatillo salsa verde.  They are both delicious so I guess it just comes down to personal preference.

The tomatillo salsa usually requires cooking while my version of the green tomato salsa verde is not cooked.  The green tomato salsa verde can easily be made chunky or more restaurant style.

Green Tomato Salsa Verde Recipe :::

Green Tomato Salsa Verde is also very healthy.  It is made simply with fresh ingredients and a few dried spices.  Which is perfect for my attempt to eat healthier . . . of course the tortilla chips certainly cannot be categorized as healthy.

But, I did come up with a way to enjoy this delicious salsa verde without tortilla chips.  I will be sharing that recipe on this week’s Healthy Happy Wednesday post.  Check out last week’s Healthy Happy Wednesday!

Green Tomato Salsa Verde Recipe :::

Green Tomato Salsa Verde Recipe :::
Green Tomato Salsa Verde
Author: WonkyWonderful
  • 1 Small Lime - Juiced 1-2 Tb
  • 1 Finely Chopped Garlic Clove
  • Salt & Pepper to taste
  • Pinch Garlic Powder
  • Pinch Cumin
  • Pinch Chili Powder
  • 1 Tb Chopped Fresh Cilantro omit if you Hate cilantro
  • 1/4 Cup Finely Chopped Onion * about ยฝ small onion
  • 2 Tb Finely Chopped Jalapeno about ยฝ small pepper
  • 1ยฝ Cups Chopped Green Tomatoes about 2 tomatoes
For Restaurant Style
  1. It is not necessary to chop the ingredients.
  2. Remove the stems and cores of the green tomatoes.
  3. Place all ingredients into a food processor and puree to desired consistency.
For Chunky Style
  1. Remove the stems and cores of the green tomatoes.
  2. Chop all the ingredients and combine.
  3. Refrigerate for at least 1 hour before serving.
Recipe Notes
*I used red onion, but a white onion is fine too.
Yields approximately 1ยพ Cups Salsa.

 “Ah, summer, what power you have to make us suffer and like it.”    – Russell Baker

Green Tomato Salsa Verde Recipe :::

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One Pot Taco Casserole Recipe with McCormick FlavorPrint : Easy Dinner : Pasta : Tex Mex




  1. I love the idea of substituting green tomatoes for tomatillos! Very clever. Also love the more chunky version as compared to the blended one. Cool stuff!

  2. I love green tomatoes and using them in a salsa is such a fabulous idea Nicole!

    • Nicole Harris says:

      Thanks Tanya! I love green tomatoes too. I’ve been having a lot of fun finding new ways to prepare them instead of my usual fried green tomatoes.

  3. We love homemade salsa! I need to get my hands on some green tomatoes!

  4. My family loves fresh salsa, and we’ve made it with tomatillos or fresh tomatoes – but never green tomatoes.. That’s a wonderful idea. Love your photos here as well – beautiful. Visiting here from Tuesday Talent Show.

    • Nicole Harris says:

      Thanks Marie! I hope you decide to try salsa with green tomatoes, it’s really tasty!

  5. Holy Cow! Every single one of these look amazing! Tomato Pie…CHECK! Those tacos…CHECK! Going to have to try out for one of my Taco Tuesday Nights ๐Ÿ™‚

  6. Cindy Richardson says:

    Do you have this same or similar recipe for Canning the salsa?

  7. Charise says:

    Looks good. How well does this freeze? I like to make salsa in bulk & freeze the majority of it so we can have homemade salsa through the winter months.

    • Nicole Harris says:

      Thanks Charise! I have never frozen this salsa verde, so I can’t say for sure how well it will freeze. I would think that the pureed ‘restaurant’ version will freeze better than the chunky version. I hope it works for ya ๐Ÿ™‚

  8. Jamie P. says:

    This is a stupid question but are green tomatoes just unripened red tomatoes or are they a different variety?

    • Nicole Harris says:

      Not a stupid question at all. There are so many varieties of tomatoes. Green Tomatoes are large red tomatoes that have not ripened. They have a tart/tangy flavor. You could also use tomatillos, which is what salsa verde is usually made with.

  9. Chris H says:

    Just used our left over green cherry tomatoes with a few red cherry tomatoes and it was awesome. I’m a big middle Eastern flavour food fan so the cumin and coriander was amazing combined with the heat . I served it with Chicken Chimmichanga a Mexican dish using chipotle chillis in adobo sauce, reduced down then sandwich pressed rather than deep fried in burritos , a homemade yoghurt, coriander , chive dip for a bit of cooling, the chicken was amazing in the sauce it had reduced down to a decadent spicy heaven of a sauce but the green salsa made it too , on the plate , the spice kick, the colours and then the flavour a true wow factor , look forward to reading more of you recipes and ideas


    • Nicole Harris says:

      That all sounds delicious, Chris! What a great meal. I’m glad you enjoyed the salsa too ๐Ÿ™‚

  10. Sharon K. Mc Lendon says:

    Salsa Verde is made with Tomatillos not green tomatoes.

    • Nicole Harris says:

      Hi Sharon! As I mentioned in my post, I too have always made salsa verde with tomatillos. I was intrigued when I first heard of using green tomatoes. And I was not disappointed by the flavor! But, feel free to use tomatillos instead of green tomatoes. I guess it’s not for everyone ๐Ÿ™‚

  11. james whitney says:

    I love anything done with green tomatoes in it I think I’m going to throw some bacon into this also

    • Nicole Harris says:

      You are speaking my language, James! Bacon makes EVERYTHING better ๐Ÿ˜€

  12. Do you have to peel the green tomato’s

  13. Nicole, I wanted to take a moment to thank you for sharing this recipe. There is going to be a freeze here in Utah soon and I was so sad looking at all my green tomatoes. Although I could wait for them to ripen, I am so very excited to make this recipe and have something different. Thank you for sharing your talent in making or revamping recipes with me. Ange

  14. Maggie says:

    I just wanted to let you know that I made this tonight – we were dubious at first that green tomato salsa would be very good, but it was absolutely delicious! I just wish I had more green tomatoes to make more salsa with. Thanks for the recipe!

  15. How would frozen green cherry tomatoes work and how? I froze them as is. . . I did not blanche them first. Ideas??

    • Nicole Harris says:

      I have never tried it with frozen green tomatoes. I imagine it would work. The consistency would probably be different. Instead of a chunky salsa you will have more of a restaurant style.

  16. Mary H says:

    I jus made your salsa according to this recipe. It is glorious! However, I love spicy so used 2 entire jalapenos and 3 tomatoes. Thank you for this great new salsa!

  17. Oh, how I wish my sweetheart loved cilantro. No mind. I get to eat the entire batch myself! This looks like a wonderful salsa, so much so that I featured it as the Recipe of the Day today on a Facebook page I curate called Cooking with Whole Grains & Real, Whole Foods. Thank you for a lovely post and a delightful recipe.

    • Nicole Harris says:

      Thanks Katheryn! I have a cilantro hater in the house too. I love it though!

  18. I loved your salsa. However, leftovers two days later didn’t taste like the day I made it. How long does it last? Also, have you ever frozen salsa without loosing the flavor?

    • Nicole Harris says:

      Leftover salsa … what is that!?!? LOL! This is best when eaten immediately. As far as freezing, that can often change the consistency of tomatoes and make them kind of mushy :/

  19. I’ve made this a couple times since finding your recipe. Our tomato plants have been prolific, but the tomatoes haven’t really been ripening, so this recipe has been a great way to use the green tomatoes. Super yummy!

    • Nicole Harris says:

      I’m so happy to hear that, Stephanie! Too many green tomatoes is a good problem to have ๐Ÿ˜€

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