This Roasted Salsa Verde recipe is made with green tomatoes, garlic, onions, zucchini and fresh cilantro to help use up that summer garden bounty! This recipe is perfect for batch cooking or freezing and makes the very best enchiladas!
Roasted Salsa Verde
You may have been on the look out for zucchini salsa recipes or a recipe for green tomato salsa because you are swimming in one or the other, or BOTH! This was the very situation I found myself in when I created this recipe. My garden had abundantly grown and I needed zucchini and tomato recipes to preserve the harvest!
I had already preserved garlic earlier in the summer and knew I needed other garden produce recipes to help me in the same way. Making Roasted Salsa Verde with Green Tomatoes was a delightful way to enjoy those fresh flavors long after the sun had set on the summer season.
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Ingredients You’ll Need
- green tomatoes
- onions
- garlic cloves
- avocado oil or other neural flavored high heat oil
- jalapeƱos or canned green chiles
- fresh cilantro
- grated zucchini
- bottled lemon juice
- salt
- sugar
- ground cumin
- garlic powder
- black pepper
Helpful Equipment
- immersion blender (this tool makes the job of blending any soup or sauce so much easier!)
- large stock pot
- wide mouth pint sized mason jars or other freezer safe containers
How To Make Salsa Verde With Green Tomatoes
If you’ve been looking for ways you can use green tomatoes, look no further! This recipe replaces tomatillos with green tomatoes for an incredibly delicious result!
To start, begin by preheating your oven to 425 degrees fahrenheit and line one-two baking sheets with parchment paper. Depending on the size of your baking sheets, you may need two or you can work in batches.
Then place all quartered green tomatoes and onions on a baking sheet. Drizzle with avocado oil and toss to coat. Once oven is preheated, roast the tomatoes and onions for 15 minutes before adding the garlic.
Toss garlic cloves in a drizzle of avocado oil and set aside. After the first 15 minutes of roasting, remove the baking sheet and add the garlic then return to the oven for another 15 minutes.
Once roasting is complete, remove the baking sheet(s) from the oven and transfer the roasted produce to a large stock pot. Add all remaining ingredients and use an immersion blender to puree into a smooth salsa. (Alternatively, you can transfer all ingredients to a blender and blend in batches before pouring the salsa into a large stock pot.) In the stock pot, heat over medium low while using the immersion blender. (Or for a few minutes after using a full sized blender.)
Once smooth, stir and taste. Adjust seasonings as desired. I often need more salt and sometimes sugar depending on the batch of tomatoes. If the taste of the salsa doesn’t pop yet or is bland in anyway, add more salt in 1/2 teaspoon increments (I’ve used around 4 Tbsp total of salt in multiple batches for my taste preference), stirring and tasting between additions. If the taste is still a bit sour, add more sugar in the same way.
Once you are happy with the taste, ladle the roasted salsa verde into wide-mouth glass mason jars or your desired freezing container, label with the date and freeze whatever you won’t use up within a week for later use. Eat and Enjoy!
How Long Can You Freeze Salsa
Fresh homemade salsa will last in the fridge for one week and in the freezer for up to a year. Freezing salsa is a great way to preserve the fresh taste of summer all year long!
And for even more easy zucchini recipes, check out these Chocolate Zucchini Muffins and Pesto Zucchini Noodles with Shrimp. Still loaded with tomatoes? Don’t miss this Hidden Veggies Bolognese Pasta Sauce, Citrus Tomato Soup and Cherry Tomato Confit!
More Recipes Using Garden Produce
- Charred Corn Salad
- Mexican Street Corn Salad
- Roasted Radishes
- Dill Roasted Potatoes
- Green Bean Casserole
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Roasted Salsa Verde with Green Tomatoes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 pints 1x
- Category: Homemade Basics
- Method: Stove Top
- Cuisine: American
Description
This Roasted Salsa Verde recipe is made with green tomatoes, garlic, onions, zucchini and fresh cilantro to help use up that summer garden bounty! This recipe is perfect for batch cooking or freezing and makes the very best enchiladas!
Ingredients
- 8 pounds green firm tomatoes, washed, cored and cut into quarters
- 3 large onions, skinned and quartered
- 12 cloves garlic, peeled
- drizzle of avocado oil
- 4 ounces jalapeƱos or canned green chiles
- 1 large bunch of fresh cilantro, washed chopped roughly (stems and all, about 1 1/2 cups when chopped)
- 1 1/2 cups grated and squeezed zucchini
- 1 cup bottled lemon juice, (fresh may be used but the resulting acidity will vary)
- 2 Tablespoons salt (plus more to taste if desired)
- 1 Tablespoon cane sugar (plus more to taste if desired)
- 4 1/2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
Instructions
- Preheat oven to 425 degrees fahrenheit and line one-two baking sheets with parchment paper. Depending on the size of your baking sheets, you may need two or you can work in batches.
- Place all quartered green tomatoes and onions on a baking sheet. Drizzle with avocado oil and toss to coat.
- Once oven is preheated, roast the tomatoes and onions for 15 minutes before adding the garlic.
- Toss garlic cloves in a drizzle of avocado oil and set aside.
- After the first 15 minutes of roasting, remove the baking sheet and add the garlic then return to the oven for another 15 minutes.
- After roasting, remove the baking sheet(s) from the oven and transfer the roasted produce to a large stock pot.
- Add all remaining ingredients and use an immersion blender to puree into a smooth salsa. (Alternatively, you can transfer all ingredients to a blender and blend in batches before pouring the salsa into a large stock pot.)
- In the stock pot, heat over medium low while using the immersion blender. (Or for a few minutes after using a full sized blender.)
- Once smooth, stir and taste. Adjust seasonings as desired. I often need more salt and sometimes sugar depending on the batch of tomatoes. If the taste of the salsa doesn’t pop yet or is bland in anyway, add more salt in 1/2 teaspoon increments (I’ve used around 4 Tbsp total of salt in multiple batches for my taste preference), stirring and tasting between additions. If the taste is still a bit sour, add more sugar in the same way.
- Once you are happy with the taste, ladle the roasted salsa verde into wide-mouth glass mason jars or your desired freezing container, label with the date and freeze whatever you won’t use up within a week for later use.
- Fresh homemade salsa will last in the fridge for one week and in the freezer for up to a year. Eat and Enjoy!
Keywords: salsa verde, green tomatoes, zucchini salsa verde, zucchini recipes,
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