Roasted Green Tomato Salsa
When roasted, green, underripe tomatoes make a fantastic Verde-style salsa perfect for enchiladas or snacking on with tortilla chips.
– 2 pounds green tomatoes
– 1 medium yellow onion
– 4 large cloves garlic
– 2 jalapenos
– 1 tablespoon vegetable oil
– ½ teaspoon salt
– 1 tablespoon lime juice
Preheat your oven to 450 degrees Fahrenheit, and prepare the tomatoes, onion, garlic, and jalapenos for roasting.
Roast veggies on the top shelf of your oven for 18-20 minutes.
Add the roasted vegetables, 1 tablespoon lime juice, and ½ teaspoon of salt to your food processor and process for 30 seconds.
Taste for seasoning and add more salt and/or lime juice, if desired.
Refrigerate for at least an hour before serving to let the flavors meld. Enjoy with tortilla chips.
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