Source: Our own recipe
Servings: about 1 cup; recipe is easily multiplied to serve more
Entered by: Janice Matthews
Vegetarian Vegan

A slightly different take on salsa verde, the traditional Mexican "green salsa." This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe -- how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.

Ingredients

  • 1/2 lb. fresh tomatillos, husked and cut in half
  • 1 onion, peeled and quartered
  • 2 or more cloves garlic, peeled and halved
  • 1/2 lb. green tomatoes, quartered
  • 1 or more hot peppers (Serrano, Jalapeno) (or 12-20 Thai hot peppers)
  • 1/2 cup lime juice, vinegar, or cider
  • 1/2 cup cilantro, chopped
  • to taste salt
  • 1 to 2 T. olive oil

Instructions

  1. 1
    Preheat oven to between 400 and 425 degrees. While it is heating, prepare the veggies as directed above.
  2. 2
    Place tomatillos, onion, garlic, tomatoes, and peppers in a plastic bag, and drizzle olive oil over them. Shake the bag to coat the veggies with the oil.
  3. 3
    Pour veggies out onto a baking sheet, distribute them into a single layer, and roast until they are "wilted" with brown flecks. Then remove them from the oven. Let them cool for a bit before putting them into a blender or food processor. (Hot liquids in a blender may foam and splatter!)
  4. 4
    Add the lime juice and cilantro to the veggies in the blender, and chop (briefly!) to desired consistency. Taste, and add salt as needed.
  5. 5
    Can be served immediately or refrigerated to use later.

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