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)
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.
Cooling: Allow the roasted vegetables to cool down.
Blending: In a blender, add the roasted ingredients, lime juice, cilantro, and salt. Pulse until it becomes chunky.
Serving: Transfer to a serving bowl and serve with nachos. Refrigerate for 3 hours if you want to serve it cold.
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.
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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