Green Tomato Salsa

This garden-inspired salsa celebrates the season’s first tomatoes—tangy, unexpected, and perfect for outdoor entertaining.

Early summer brings a wave of anticipation in the garden—especially when green tomatoes start to appear. This vibrant salsa verde is one of my favorite ways to let them shine. Bright, herbaceous, and full of personality, it’s the perfect addition to summer gatherings—served with grilled seafood, garden vegetables, or simply passed around with chips and a chilled glass of Sauvignon Blanc.

Yields: 2 cups
Equipment Needed: Baking sheet, Food processor or Immersion blender, Parchment paper, Chef’s knife, Citrus juicer

Ingredients

  • 4 medium green tomatoes, quartered
  • 1 jalapeño, halved (seeds removed for less heat)
  • 2 garlic cloves, peeled
  • 1 small white onion, quartered
  • ½ cup fresh cilantro leaves
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Sea salt and freshly cracked pepper, to taste

Preparation

Preheat oven to 425°F. Toss tomatoes, jalapeño, garlic, and onion with 1 tbsp olive oil on a baking sheet. Roast for 15–20 minutes, until blistered.

Blend cilantro, lime juice, remaining olive oil, salt, and pepper until mostly smooth. Adjust seasoning.

Cool to room temp. Serve or refrigerate in a glass jar for up to 5 days.

Pair with Sauvignon Blanc like Coquerel Le Petit Sauvignon Blanc.

Green Tomato Salsa

This garden-inspired salsa celebrates the season’s first tomatoes—tangy, unexpected, and perfect for outdoor entertaining.

Early summer brings a wave of anticipation in the garden—especially when green tomatoes start to appear. This vibrant salsa verde is one of my favorite ways to let them shine. Bright, herbaceous, and full of personality, it’s the perfect addition to summer gatherings—served with grilled seafood, garden vegetables, or simply passed around with chips and a chilled glass of Sauvignon Blanc.

Yields: 2 cups
Equipment Needed: Baking sheet, Food processor or Immersion blender, Parchment paper, Chef's knife, Citrus juicer

Ingredients

  • 4 medium green tomatoes, quartered
  • 1 jalapeño, halved (seeds removed for less heat)
  • 2 garlic cloves, peeled
  • 1 small white onion, quartered
  • ½ cup fresh cilantro leaves
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Sea salt and freshly cracked pepper, to taste

Preparation

Preheat oven to 425°F. Toss tomatoes, jalapeño, garlic, and onion with 1 tbsp olive oil on a baking sheet. Roast for 15–20 minutes, until blistered.

Blend cilantro, lime juice, remaining olive oil, salt, and pepper until mostly smooth. Adjust seasoning.

Cool to room temp. Serve or refrigerate in a glass jar for up to 5 days.

Pair with Sauvignon Blanc like Coquerel Le Petit Sauvignon Blanc.