Roasted Salsa Verde
I finally conceded defeat in the battle against the birds for the tomatoes in my garden. I had been waiting for the last few green tomatoes to ripen before I pulled out the tomato plants and planted my winter vegetables, but when I went out to the garden to check on them this weekend, the birds had already gotten the one tomato that had started to ripen. Okay, birds, you win. But that's the last tomato you get from me this year!
I decided to pick the green tomatoes before the birds could get to them, pull out the tomato plants, and plant lettuce, red cabbage and collards. If I couldn't have red, ripe tomatoes, I'd have tangy green ones. I figured they'd make a great salsa with some of the jalapeños that have been growing like crazy this summer.
Since I have so many jalapeños, I used four of them in this salsa. But let me tell you, it was hot! And that's coming from a card-carrying, Tabasco-swilling, heat addict. I grew an especially spicy variety of jalapeños this year, so this salsa was strong. Please bear in mind your own comfort level if you make this, and spice accordingly. It should be spicy, but not so spicy that you can't taste the carmelized flavor of the roasted vegetables.
Roasted Salsa Verde
5 small tomatillos, paper removed (or substitute small green tomatoes)
4 medium green tomatoes (about 1 1/4 pounds), halved lengthwise
3 cloves elephant garlic, peeled
4 cloves garlic, peeled
1-3 jalapeño peppers (depending on heat level)
1 small onion, peeled and halved
salt to taste
1 1/2 tsp. fresh lime juice
Preheat the oven to 400 F. Spray a baking sheet with canola oil. Place the vegetables on the baking sheet, cut sides of the tomatoes and onions up. Roast for 20 minutes. Remove the garlic and any vegetables that are brown, and turn the oven on broil. Broil until the vegetables become browned on top but do not burn. Watch closely and remove individual vegetables before they burn.
When all are browned, put them into a food processor and pulse to chop. Add the salt and lime juice and process until well blended. Serve with tortilla chips or on top of enchiladas or burritos.
This recipe makes more salsa than most people can use, so unless you're planning a party, you might want to halve the recipe. Enjoy!
I decided to pick the green tomatoes before the birds could get to them, pull out the tomato plants, and plant lettuce, red cabbage and collards. If I couldn't have red, ripe tomatoes, I'd have tangy green ones. I figured they'd make a great salsa with some of the jalapeños that have been growing like crazy this summer.
Since I have so many jalapeños, I used four of them in this salsa. But let me tell you, it was hot! And that's coming from a card-carrying, Tabasco-swilling, heat addict. I grew an especially spicy variety of jalapeños this year, so this salsa was strong. Please bear in mind your own comfort level if you make this, and spice accordingly. It should be spicy, but not so spicy that you can't taste the carmelized flavor of the roasted vegetables.
Roasted Salsa Verde
5 small tomatillos, paper removed (or substitute small green tomatoes)
4 medium green tomatoes (about 1 1/4 pounds), halved lengthwise
3 cloves elephant garlic, peeled
4 cloves garlic, peeled
1-3 jalapeño peppers (depending on heat level)
1 small onion, peeled and halved
salt to taste
1 1/2 tsp. fresh lime juice
Preheat the oven to 400 F. Spray a baking sheet with canola oil. Place the vegetables on the baking sheet, cut sides of the tomatoes and onions up. Roast for 20 minutes. Remove the garlic and any vegetables that are brown, and turn the oven on broil. Broil until the vegetables become browned on top but do not burn. Watch closely and remove individual vegetables before they burn.
When all are browned, put them into a food processor and pulse to chop. Add the salt and lime juice and process until well blended. Serve with tortilla chips or on top of enchiladas or burritos.
This recipe makes more salsa than most people can use, so unless you're planning a party, you might want to halve the recipe. Enjoy!
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
Labels: eat to live, gluten-free
posted by SusanV at 7:20 AM
9 Comments:
I'm a spicy food lover too. For a while it got bad. there was no food too hot for me and boy did my stomach pay for that a few times. Now I've decided no spicy food for a month or so. To give the tummy and the tastebuds a chance to rest up! haha.
teddy
How southwestern of you. I like this recipe, thanks!
I may like your display more though... is that a matching saucer under there? Or a place mat or plate? It is super-cool though.
How I love synchronicity. As I was working on my new post this morning I discovered your salsa recipe [because, well, you'll see why].
spicy kisses, karina
beautiful presentation, Susan!
Thank you so much for posting this recipe! I have more green tomatoes than I know what to do with and I had tried a different green tomato salsa recipe I found, but didn't like it. This one sounds great.
Teddy, that sounds like a wise decision. I try never to eat anything so spicy that it makes my stomach hurt!
Leslie, it's actually a platter done by a local potter with a regular old ramekin on top. The ramekin is dark blue with a white interior, and in real life they don't go together, but since I was shooting from above, I figured it would work. I'm glad to hear you liked it.
Karina--I can't believe the coincidence! And would you believe I made the salsa to use on something very like your sweet potato enchiladas?
Thanks, Catherine!
Jennifer, I really hope you like this salsa. :-)
Believe it or not, if you leave the green tomatoes on the counter, in a paper bag or in a bowl, they will ripen. They won't be fresh from the garden fabulous but they will be far superior to the hot house tomatoes that appear at the grocer from here until next crop.
Lol! I made salsa last night too! We should have had a blogger fiesta! My salsa wasn't with cool green tomatoes though! I love this recipe. I have been seeing tomatillos and wanted to use them...now I know how to! Looks great!!!
The Paper Chef judging has been completed:
http://lucullian.blogspot.com/2006/10/finally-paper-chef-winner-is-announced.html
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