SiG
MT
78
INGREDIENTS:
• ½ pound green tomatoes (sliced)
• 1 serrano or jalapeno pepper, chopped
(seed and devein for mild salsa)
• ¼ cup finely chopped white onion
• 2-3 clove garlic
• 3 tablespoons white vinegar
• 1 tablespoon lime juice
• ½-1 teaspoon sweetener of choice
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• ¼ cup water
• 2 tablespoons chopped cilantro
DIRECTIONS:
1. Grill or broil the tomatoes and peppers for about 5 minutes
per side or until the tomatoes turn color from bright green to
yellow-green and get a few brown/black spots on them.
This imparts a smoky flavor.
2. Add all ingredients to a food processor and process until
finely chopped.
3. Develops best flavor if allowed to sit overnight. To balance
flavor: Add just enough salt to make it taste good, but you
should not taste the salt. Add sweetener to taste if it's
too sour. Add lemon or lime juice to add brightness.
It's best to balance flavor after it sits overnight.
4. Store in an airtight container in the fridge for up to two weeks.
ROASTED SALSA VERDE MADE WITH
GREEN TOMATOES
