Roasted Green Tomato Salsa
6 medium sized green tomatoes, cored
6 whole cloves of garlic
2 serrano chilis (add more for a spicier salsa)
1 medium yellow onion, quartered
3 T. The Tasteful Olive Persian Lime infused olive oil
Salt and pepper, to taste
1 c. cilantro, chopped
3 T. The Tasteful Olive Jalapeno Lime white balsamic vinegar
Preheat the oven to 400 degrees. Wash and prep the tomatoes, garlic cloves, chilis, and onion and place on a baking sheet. Toss with olive oil then season with salt and pepper. Roast vegetables in oven for about 15-20 min. Vegetables are finished when they are charred and looking tender.
Remove from oven and let rest 10 min. Place roasted vegetables and all remaining ingredients in blender or food processor and puree until smooth (pulse if you want a chunky salsa). Taste and adjust seasonings as needed
Cook's note: When making salsa, you may need to stop the blender a few times to stir the ingredients. This will evenly disperse the ingredients for easier blending.
Can be served warm or cold. To serve warm, place in a saucepan and simmer for 5-8 min. Adjust seasoning and serve warm.
Excellent with tacos, tortilla chips, or over grilled boneless chicken breast.
Author: Chef Jesse Vega
