Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange green tomatoes, onion, jalapeños, bell pepper, and garlic on the prepared baking sheet and drizzle with olive oil.
- Bake for approximately 15 minutes until vegetables begin to char and blacken. Remove from the oven and let cool for at least 10 minutes.
- Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, salt, cumin, and pepper. Process until smooth and refrigerate until ready to serve.
Nutrition
Notes
Heat Control: I like to keep the seeds in my jalapenos for a real kick, but if you prefer a milder salsa, make sure to scrape those seeds out before roasting.
Garlic Protection: I learned the hard way that garlic burns quickly, so I usually tuck the cloves under a slice of onion or tomato on the baking sheet to keep them from getting bitter.
Texture Preference: If you love a chunky salsa like I do, pulse the blender just a few times instead of running it constantly, as this keeps some of that lovely roasted texture intact.
Storage Tip: This salsa actually tastes even better the next day after the flavors have had time to mingle, and it stays fresh in my fridge for up to a week in a sealed jar.
Flavor Variation: For a deeper smoky flavor, I sometimes leave the vegetables under the broiler for an extra minute or two at the very end until the skins are really blistered.
Serving Suggestion: While this is great with chips, I often use a big spoonful of it to brighten up grilled chicken or even as a zesty topping for my morning scrambled eggs.
Ingredient Discovery: If you cannot find green tomatoes, I have found that tomatillos make a fantastic substitute, though they are a bit more tart so you might need an extra pinch of salt.