pepperbowl.com

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Try Roasted Green Tomato Salsa. It's a Mexican dip with fresh ingredients. Better than store-bought and a must for salsa lovers!

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Green tomatoes (4), Onion (1), Jalapeno (1), Garlic pods (4), Lime juice (2 tablespoons), Cilantro (4 tablespoons, chopped), Salt (½ teaspoon or as required)

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Preparation: Preheat the oven to 400°F. Slice green tomatoes, onion, and jalapeno. Arrange on a baking tray with peeled garlic pods. Roast for 20 minutes or until edges brown.

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Cooling: Allow the roasted vegetables to cool down.

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Blending: In a blender, add the roasted ingredients, lime juice, cilantro, and salt. Pulse until it becomes chunky.

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Serving: Transfer to a serving bowl and serve with nachos. Refrigerate for 3 hours if you want to serve it cold.

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You can leave the skin on the green tomatoes for added texture. Adjust the heat by leaving or removing jalapeno seeds. Add avocado for a creamy variation. Store leftovers in a sealed container. Refrigerate for 3 days or freeze for 3 months.

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Serve with tortilla chips or baked tortilla chips for a healthier option. Use as a topping for tacos, burritos, or grilled chicken. Mix with salads for a zesty twist.

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Swipe up for full recipe

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Some handpicked for you!!

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pepperbowl.com

Roasted Green Tomato Salsa

Try Roasted Green Tomato Salsa. It's a Mexican dip with fresh ingredients. Better than store-bought and a must for salsa lovers!

Green tomatoes (4), Onion (1), Jalapeno (1), Garlic pods (4), Lime juice (2 tablespoons), Cilantro (4 tablespoons, chopped), Salt (½ teaspoon or as required)

INGREDIENTS

Preparation: Preheat the oven to 400°F. Slice green tomatoes, onion, and jalapeno. Arrange on a baking tray with peeled garlic pods. Roast for 20 minutes or until edges brown.

STEP 1

1