This salsa asada verde is zesty, tarty, and perfect for adding a spicy kick to your favorite dishes! It is made with green tomatoes (not tomatillos!) and perfect to use as a condiment or as a base sauce for other dishes.
Salsa asada verde is a type of salsa that is made by roasting green unripe tomatoes along with other ingredients like chili peppers, onions, and garlic.
The recipe is very similar to the popular tomatillo green salsa, but made with green tomatoes (unripe). Green tomatoes are also more easier to find! so I hope this recipe inspires those who can’t easily access to fresh tomatillos but still want to enjoy a delicious Mexican salsa made with fresh ingredients.
Roasting the ingredients imparts a smoky and charred flavor to the salsa, enhancing its overall taste and making it a favorite to enjoy as dip with totopos chips, drizzled over a steak, or to make chilaquiles verdes, enchiladas, or stews!
Ingredients
- Green tomatoes —unripe tomatoes.
- Green chilies —you can use any type of green chilies, such as jalapeños, serranos, or even Anaheim peppers.
- Onions —you can use white or yellow onions.
- Fresh garlic —as much as you want, l recommend 2 small cloves.
- Cilantro —it add a nice fresh flavor to the salsa.
- Salt —table salt or any salt you prefer.
How to Make Salsa Asada Verde
Tips & Tricks
- I prefer cutting the tomatoes into quarters or large chunks so they roast faster.
- If green tomatoes are taking longer to roast, remove the other ingredients when they’re done and keep roasting tomatoes until nicely soft and charred.
- If the salsa is too tangy and tart to your liking, add 1/2 teaspoon of sugar to balance the acidity.
- When I am making a large batch of this salsa, I like to roast the veggies in a preheated oven until they are charred and soft. This usually takes about 20-30 minutes at 400°F (200°C).
- This salsa taste even better after a few hours when all flavor have meld together!
How to Use And Pair
The beauty of this salsa asada is that it can be used either as a condiment or used to make other recipes.
For example, it goes amazing with blue corn tacos, carne asada tacos, chicken al pastor quesadillas, and pretty much any Mexican appetizer for game days or casual parties.
Or you can use it to make chicken in salsa verde, pork ribs with green salsa, or even chilaquiles! It is such a versatile sauce and you’ll love how easy is to make.
Store And Enjoy Later
I really love how this salsa asada verde stores easily. For instance, it can lasts up to 4-5 days in the fridge in a jar or glass container with a tight lid.
Or you can also freeze it up to 2-3 months. I usually make a triple batch and divide in resealable bags so I can have it ready for prep meals. Remember to label your bags so you can keep track of freshness!
More Salsa Recipes to Try
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Salsa Asada Verde With Green Tomatoes
Ingredients
- 1 pound green tomatoes (cut into quarters)
- 2-3 jalapeño or serrano peppers
- 1 small onion (cut into chunks)
- ¼ cup cilantro (about 5-6 sprigs)
- 1 clove garlic
- salt (to taste)
Instructions
- Heat a comal or skillet over medium high heat.
- Add tomatoes, onions, chili peppers, and onions. Roast until everything is nicely soft and charred.
- Place in a blender or food processor along with cilantro, a generous pinch of salt, and ¼ cup of water. Blend to your desired consistency.
- Transfer to a jar or bowl and serve.
Notes
- If the salsa is too tangy and tart to your liking, add 1/2 teaspoon of sugar to balance the acidity.
- You can also roast the veggies in a preheated oven until they are charred and soft. This usually takes about 20-30 minutes at 400°F (200°C).
I tried this recipe and it’s a game-changer. The smoky flavor of roasted green tomatoes gives it a unique twist. It’s the perfect balance of spicy and tangy, making it a must-have for any meal!
This sounds amazing, can’t wait to try it next time I’ll have green tomatoes at home. I am saving the recipe because it seems pretty easy to make.