I keep this mild green tomato salsa verde in the fridge because it makes grilled meats, eggs, tacos, and chips instantly more craveable. Bright, tangy, and ridiculously versatile, it’s the sauce I want on everything.

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I’m obsessed with this green tomato salsa because it hits sharp, tangy, and fresh without turning into a sugar bomb. I spoon it over grilled chicken, steak, eggs, taco bowls, basically anything that needs a bright kick and a little attitude.

The green tomatoes bring that tart bite I crave, and fresh lime juice makes the whole thing pop. But it still stays mild enough for everyday eating, not one of those salsas that bullies the plate.

Low carb, punchy, and ridiculously snackable. And yes, I keep finding excuses to put it on everything.

No regrets at all. Seriously, ever.

Ingredients

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Green tomatoes bring tangy bite and keep it bright without loading up carbs.
Tomatillos work too, with that zippy, salsa verde vibe you’ll recognize fast.
White onion adds crunch and a sharp little kick that wakes everything up.
Jalapeño gives heat, but you’re still in charge if you seed it.
Garlic brings the savory backbone, because salsa without it feels a little flat.
Cilantro makes it fresh and herby, like something from your favorite taco spot.
Lime juice adds sparkle, Plus it helps balance the tomato tang.
Kosher salt pulls the flavors together so nothing tastes shy or watery.
Cumin is optional, but it adds a cozy, earthy note I really like.
Water or olive oil loosens things up, Basically making it dip-friendly and spoonable.

Ingredient Quantities

1 pound green tomatoes or tomatillos (about 5 to 6 medium), husks removed if using tomatillos

1 small white onion (about 1/2 cup chopped)

1 jalapeño pepper, seeded for mild heat and chopped

1 clove garlic, peeled

1/2 cup fresh cilantro leaves, packed

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon kosher salt, adjust to taste

1/4 teaspoon ground cumin, optional

1 to 2 tablespoons water or olive oil to thin, as needed

How to Make this

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1. Preheat a cast iron skillet or griddle over medium high heat until hot.

2. Trim stems and husks from 1 pound green tomatoes or tomatillos and halve any large ones so pieces are similar in size.

3. Place the green tomatoes or tomatillos, 1 small white onion halved, 1 jalapeño pepper, and 1 clove garlic (left whole) on the hot pan and cook, turning occasionally, until charred and softened, about 6 to 10 minutes.

4. Remove from heat and let cool slightly; discard the onion outer papery layers if desired and stem from the jalapeño. For milder heat, remove seeds after cooling.

5. Transfer the roasted vegetables and garlic to a blender or food processor; add 1/2 cup packed fresh cilantro leaves, 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1/4 teaspoon ground cumin if using.

6. Pulse or blend to your preferred texture, scraping down the sides as needed for an even consistency.

7. If the salsa is too thick, add 1 to 2 tablespoons water or olive oil and blend briefly until it reaches the desired pourable consistency.

8. Taste and adjust seasoning with more salt, lime juice, or jalapeño for heat.

9. Chill for at least 30 minutes to let the flavors meld, or serve immediately at room temperature with grilled meats, eggs, or Mexican dishes.

Equipment Needed

1. Cast iron skillet or griddle, preheated over medium high heat
2. Chef’s knife for trimming and halving
3. Cutting board
4. Tongs for turning and removing charred vegetables
5. Blender or food processor for pulsing the salsa
6. Rubber spatula for scraping the blender or processor bowl
7. Measuring spoons for salt and cumin and measuring lime juice
8. Medium bowl for chilling or letting the salsa rest before serving

FAQ

Can I use tomatillos instead of green tomatoes? Yes. Tomatillos give a brighter, tangier salsa while green tomatoes are milder and earthier. Use the same weight and remove tomatillo husks and rinse any sticky residue.

How do I adjust the heat level? Remove seeds and membranes from the jalapeño for milder heat, keep some seeds for medium heat, or swap for a serrano for more heat. Start with the seeded jalapeño and add more if needed.

How long will the salsa keep? Stored in an airtight container in the refrigerator it will stay fresh for 4 to 5 days. Flavor may mellow over time. For longer storage freeze in a freezer-safe container for up to 3 months.

Is this recipe low carb? Yes. Green tomatoes and tomatillos are relatively low in carbs and the recipe contains no added sugars, making it suitable for low carb diets. Net carbs will vary by portion size and ingredients used.

Can I make this salsa chunkier or smoother? Yes. Pulse briefly in a blender or food processor for a chunky texture, or blend longer for a smoother salsa. Add 1 to 2 tablespoons of water or olive oil to reach desired consistency.

What are good serving ideas? Serve with low carb tortilla chips, cucumber or jicama slices, grilled meats, fish, or spoon over tacos, salads, and eggs for bright flavor.

Green Tomato Salsa (low Carb) Recipe Substitutions and Variations

Green tomatoes or tomatillos: use the other if you only have one; or substitute with tomatillo-green tomato mix for brightness; for milder, roasted green bell pepper.
White onion: substitute with shallot for a milder sweet note; or use 2 tablespoons chopped green onion or red onion if preferred.
Jalapeño pepper: use serrano for more heat; use poblano or deseeded bell pepper for milder flavor; or replace with 1/4 to 1/2 teaspoon crushed red pepper flakes to control heat.
Cilantro: swap with flat-leaf parsley for herb freshness; or try fresh basil or a small amount of culantro if available.

Pro Tips

1. Char for flavor but watch the black bits: get good blistered, smoky char on the tomatoes or tomatillos and jalapeño, but avoid deep, ashy burn. Move pieces around the pan so they cook evenly and pull them off as soon as they soften.

2. Manage heat after roasting: if you want milder salsa, let the jalapeño cool and remove seeds and membranes before blending. For more controlled heat, reserve half the pepper, blend the rest in, then stir in finely chopped reserved pepper until you hit the level you like.

3. Texture control in the blender: pulse first to break things down, then blend longer for a silky sauce. If you like a chunkier salsa, pulse in short bursts and scrape the sides often to keep pieces even.

4. Brightness and balance: taste before chilling and adjust with extra lime juice or a pinch more salt rather than adding more jalapeño. Acid wakes up the flavors without overpowering them.

5. Make-ahead and storage tips: salsa often tastes better after an hour or more in the fridge, as flavors meld. Store in an airtight container up to 4 days, and consider stirring in a teaspoon of olive oil before serving to add sheen and roundness if it seems flat.

Green Tomato Salsa (low Carb) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Cast iron skillet or griddle, preheated over medium high heat
2. Chef’s knife for trimming and halving
3. Cutting board
4. Tongs for turning and removing charred vegetables
5. Blender or food processor for pulsing the salsa
6. Rubber spatula for scraping the blender or processor bowl
7. Measuring spoons for salt and cumin and measuring lime juice
8. Medium bowl for chilling or letting the salsa rest before serving

Ingredients

1 pound green tomatoes or tomatillos (about 5 to 6 medium), husks removed if using tomatillos
1 small white onion (about 1/2 cup chopped)
1 jalapeño pepper, seeded for mild heat and chopped
1 clove garlic, peeled
1/2 cup fresh cilantro leaves, packed
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon kosher salt, adjust to taste
1/4 teaspoon ground cumin, optional
1 to 2 tablespoons water or olive oil to thin, as needed

Directions

Preheat a cast iron skillet or griddle over medium high heat until hot.
Trim stems and husks from 1 pound green tomatoes or tomatillos and halve any large ones so pieces are similar in size.
Place the green tomatoes or tomatillos, 1 small white onion halved, 1 jalapeño pepper, and 1 clove garlic (left whole) on the hot pan and cook, turning occasionally, until charred and softened, about 6 to 10 minutes.
Remove from heat and let cool slightly; discard the onion outer papery layers if desired and stem from the jalapeño. For milder heat, remove seeds after cooling.
Transfer the roasted vegetables and garlic to a blender or food processor; add 1/2 cup packed fresh cilantro leaves, 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1/4 teaspoon ground cumin if using.
Pulse or blend to your preferred texture, scraping down the sides as needed for an even consistency.
If the salsa is too thick, add 1 to 2 tablespoons water or olive oil and blend briefly until it reaches the desired pourable consistency.
Taste and adjust seasoning with more salt, lime juice, or jalapeño for heat.
Chill for at least 30 minutes to let the flavors meld, or serve immediately at room temperature with grilled meats, eggs, or Mexican dishes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.