Roasted Green Tomato Salsa
Who doesn't love a good salsa? This Roasted Green Tomato Salsa has the perfect texture and just the right amount of heat. Of course you can add more or less jalapenos to make it as spicy as you like. We like to have it over taco salads but it's perfect with tortilla chips or on tacos. If you have end of season green tomatoes out their in your garden run and grab them and get cooking!
15 minutes
45 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 84 |
| Fat: | 7 g |
| Carbohydrates: | 4 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 270 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Calculated for total recipe. | |
Serves: 8-10
Ingredients
- 4 - 6 lb4 - 6 lb4 - 6 lb Green Tomato
- 4 whole4 whole4 whole Jalapeño
- 1 whole1 whole1 whole Red Onion, large & cut in 1/8ths
- 6 cloves6 cloves6 cloves Garlic, peeled & left whole
- 2 whole2 whole2 whole Lime, juiced
- 4 Tbsp4 Tbsp4 Tbsp Avocado Oil, or more, give it a hearty drizzle
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Ground Cumin
- 1 cup1 cup1 cup Cilantro
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375
- Line a rimmed sheet pan with with parchment paper
- Place tomatoes, jalapenos, onions & garlic on pan
- Give a hearty drizzle of oil
- Roast 45 minutes, remove and let cool
- Place in high speed blender with all the juice, lime juice, cilantro, salt & cumin
- Pulse to desired consistency
- Enjoy this recipe by Penny's Primal!
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