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Recipe for Green Tomato Salsa
You may be familiar with salsa verde, the green salsa made with a base of tomatillos, the papery-husked cousins of the tomato. They're not available everywhere, but if you can't find these in your market or happen to have some green tomatoes around from your garden, you can make something a bit different but just as good with this recipe for green tomato salsa.
Green tomatoes are not something you will always find at the grocery store either, but if you grow tomatoes yourself, then chances are that you will have plenty of green tomatoes around throughout the growing season. If you love the flavor of roasted tomatoes and jalapeno peppers, this may just end up being one of your favorite recipes for green tomato salsa.
It's a little more work to prepare than some other salsas, but the end result is a richly flavored, complex salsa, which is more than worth the amount of time and effort you will need to invest in its preparation. You may even find yourself picking unripe tomatoes just to make this salsa once you discover it for yourself.
Roasted Green Tomato Salsa
Ingredients -
8 green tomatoes
1 white or yellow onion, diced
1-2 jalapeno peppers (adjust quantity to taste)
4 cloves garlic
Juice of 2 limes
Salt and black pepper, to taste
Olive oil, for broiling
Preparation:
Start by preheating your oven to 400 degrees and oiling a large baking dish. Slice the onion, tomatoes and jalapenos lengthwise, leaving the skin on the onion.
Place the onions, peppers, and tomatoes on the baking sheet, cut side down. Add the garlic to the dish, unpeeled.
Bake for 40 minutes and remove from the oven, allowing to cool until the vegetables can be handled safely. Peel the onions and garlic and mince.
Dice the tomatoes and jalapenos and add to a food processor along with the onions and garlic (if you do not have a food processor, you can simply chop the ingredients a little more finely and have a chunkier salsa).
Pulse until the salsa is smooth but not completely pureed.
Add lime juice, salt and refrigerate for two hours before serving.
