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
Ingredients
- 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
Instructions
- 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.
Nutritional info is approximate.
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!
Justine
March 28, 2011 at 4:02 pmHi,
Thanks for all the terrific recipes. I was wondering about the elephant garlic. I have never seen it. Could I sub regular garlic?
Justine
SusanV
March 28, 2011 at 4:11 pmElephant garlic is larger and milder than regular. I would just sub 1 clove of regular garlic for it.
Sandi
September 26, 2012 at 2:45 pmI grew tomatillos for the first time this year and found myself with a ton of them. I just made this using tomatillos, green tomatoes, jalapenos and garlic from my own garden (onions from the market). Fantastic!! A great and simple recipe with tons of flavor. I’m going to try to freeze some of the extra and see how it holds up.
Karen
September 26, 2012 at 5:42 pmI make and freeze roasted salsa, both salsa verde with tomatillos and red tomato salsa every year. It keeps well for about 6 months. Thaw in the frig, it might be a little watery when thawed can just pour the liquid off or stir it in.
Sandi
September 30, 2012 at 8:22 amThanks!