Green Tomato Salsa Verde

ingredients

1 pound green, unripe tomatoes
Olive oil
Salt and pepper
1 jalapeño, chopped
2 garlic cloves, chopped
1/2 cup finely chopped onion
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
Juice of 1/2 lime

make it!

Slice the tomatoes in half lengthwise and place them in a baking dish. If you’re using small green tomatoes, they can be left whole.
Drizzle with olive oil and add salt and pepper to taste.
Spread the tomatoes across the baking dish and broil for approximately 15 minutes until the skins are charred on top. Adjust broil time for smaller tomatoes.
Remove the tomatoes from the oven and set aside to slightly cool.
Place the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt, to taste. Sometimes, I like to add chili powder and cayenne pepper as well.