🌶You Say Tomato 🍅 I Say
🔥Roasted Green Tomato Salsa Verde
I ❤️ love the taste of salsa verde. Here’s a recipe that you can make with all those green tomatoes that come at the end of the growing season. We just took out the last of this seasons tomato plants and had a ton of green tomatoes. They are a great substitute for tomatillos in salsa verde.
Instead of canning the sauce, it can be frozen. Anytime I want a delicious green salsa verde, I have it at the ready. Just open the freezer and grab a bag and let it defrost.
This salsa is great served with chips or as an ingredient in enchiladas or even with your favorite “🌮 Taco Tuesday” recipe, over 🥚🥚 eggs for breakfast, there are a million ways to use it. Here’s the easy way to make Roasted Green Tomato Salsa Verde!
Broil, Chop, Boil, Done
Line a baking pan with aluminum foil. Clean the tomatoes and a couple jalapeno peppers and lay them out on the pan. Broil on medium, about 10 minutes, turning a few times to get all sides nicely charred.
Remove from the broiler and let them cool. Then, remove the tomato cores and roughly chop them, skin and all. Using a sharp knife, cut open the peppers and remove the seeds. If you want a little more heat, keep the seeds.
Then chop one large onion and mince 5 cloves of garlic and add everything to a large high power blender or a food processor. Pulse to combine all the ingredients.
Then, pour the mixture into a medium sized, heavy bottom pot.
Add 1/4 cup chopped cilantro, 1 teaspoon salt and the juice and zest of 3 limes. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes. Test for seasoning, add salt if necessary, then let the mixture cool completely.
Use immediately or freeze in serving sized freezer bags. Lay flat for easy storage.
Green Tomato Salsa Verde
Ingredients
- 1 1/2 pounds green tomatoes
- 1/4 cup chopped cilantro
- 1 large onion, diced
- 5 cloves garlic, minced
- 3 limes, zest and juice
- 1 teaspoon salt
- 1-2 jalapeno peppers
Instructions
- Line a baking pan with aluminum foil. Clean the tomatoes and a couple jalapeno peppers and lay them out on the pan. Broil on medium, about 10 minutes, turning a few times to get all sides nicely charred.
- Remove from the broiler and let them cool. Then, remove the tomato cores and roughly chop them, skin and all. Using a sharp knife, cut open the peppers and remove the seeds. If you want a little more heat, keep the seeds.
- Chop one large onion and 5 cloves of garlic and add everything to a large high power blender or a food processor. Pulse to combine all the ingredients.
- Pour the mixture into a medium sized, heavy bottom pot. Add 1/4 cup chopped cilantro, 1 teaspoon salt and the juice and zest of 3 limes. Over high heat, bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes. Test for seasoning, add salt if necessary, then let the mixture cool completely.
Karen Harris https://www.bittersaltysoursweet.com
