Roasted Green Tomato Salsa
Every year my tomatoes are late and I have way too many green tomatoes sitting on the vine when the frost is about to come. Instead of letting them go to waste this year, I threw them in the oven and then into a delicious salsa. I also made a hot chile salsa with chiles from my garden.. only to realize after the fact that I was growing the spiciest pepper known to man - the Carolina reaper. This pepper looks like it wants to hurt you, it is red and shrivelled up and has a small point like a little devil tail coming straight from hell. I unknowingly, made a salsa with garlic, siracha peppers (like jalapenos) and 3 of these Carolina reapers and the salsa is not edible. Everything it goes on is just ruined because our mouth is burning. And its a burn that keeps on burning. So, I decided to make this tomato salsa to mix with my incredibly spicy salsa to make a delicious and not-so-spicy sauce that I can actually eat. Luckily this salsa is great on its own if you have some friends who don’t handle any spice well.
When roasting the tomatoes, you want them to be blackening so they do not get totally soggy but you still get the dark char and smokey flavour. I had mine on broil for around 10 minutes. Just be careful not to get them too burnt that they ruin the flavour.
Let the pan cool before adding to a blender and adding in your cilantro, salt and pepper. Blend until slightly smooth, but you can leave a few chunks if you like it with a little texture. You can also add lime and more fresh cilantro depending on your flavour preference.
I added 2 tbsp of this Carolina reaper salsa and it was almost too much for the whole litre batch of salsa this made. This would make a great enchilada sauce or put on tacos or lettuce tacos. You could also use this on Mexican breakfast burritos, add lime juice and make it into a salad dressing or serve with white fish. These are just a few of my favs.
Roasted Green Tomato Salsa
Ingredients
8 cups green tomatoes - quartered
1 white onion - roughly chopped
3 cloves garlic - whole or halved
2 jalapeños (or add in other spicy pepper salsa for more heat)
¼ bundle of cilantro
1 tbsp avocado oil
salt and pepper to taste
Directions
Set oven to broil
Place tomatoes, onion, peppers, cilantro and garlic on baking sheet and toss in oil
Broil for 10-15 minutes or until tomatoes start to blacken
Let cool and blend with salt and pepper
Enjoy as is or add in more spice if desired
