Sometimes we can have the highest and brightest of hopes and dreams, but something comes along and throws a monkey wrench at them. Growing tomatoes is chasing the dream of a red, ripe, juicy, big fat tomato. We have the vision in mind and our goal set, but sometimes Mother Nature or some external force causes us to need to adjust our expectations. Perhaps an animal runs through your tomato patch and knocks off your prized fruit way too early, or maybe a windstorm, impending freezing temperatures, or any number of reasons lands you with unripe green tomatoes. What to do? How about a roasted green tomato salsa verde?
Green tomatoes–second class citizens no more!
We tend to end up with green tomatoes… perhaps you do too? With growing some tomatoes outside the greenhouse in our tropical climate during the rainy season, the tomatoes are more prone to splitting. Because of that, we end up needing to pick them a bit earlier and at their less ripe state, compared to if they were grown under the summer sun. If we don’t pick them early enough and the splitting starts, they likely won’t make it to full ripeness either. What do we do with those green tomatoes? Our favorite way to eat them is in this roasted green tomato salsa verde!!
What’s that, you ask? A salsa verde made from green tomatoes?
Yes, green tomatoes work beautifully to make a delicious and less tart salsa verde, compared to their cousin the tomatillo.
No longer do they have to be the story of lost dreams or dreams shattered!
No longer must they be relished merely to the likes of fried green tomatoes!
Second class citizens no more, I say!
This first-rate salsa verde MIGHT just have me sneaking to remove them from the vines a bit early!! (Shhhh, don’t tell my husband Todd!)
Pin it now to save it for later!
Ingredients for my roasted green tomato salsa verde
To make this recipe, you will need the following ingredients and equipment:
- green tomatoes (partially ripe tomatoes are fine too!)
- garlic
- onion
- hot pepper (jalapeño, serrano, chocolate habañero, or your favorite)
- cilantro
- olive oil
- salt
- bouillon (I use a vegetarian “no chicken” bouillon, but you can use chicken bouillon if you prefer)
- cumin powder
- lime juice
You will also need a toaster oven or conventional oven, a stick blender or regular blender, and a small pot.
Let’s begin!
Rough chop your green tomatoes, onion, and hot pepper and cut your garlic in half. I place my veggies on a banana leaf-lined cookie sheet, but this isn’t necessary. (Why on a banana leaf?)
Then I broil my veggies until they start to brown. I broil them in my toaster oven on the top rack, as all my veggies will fit on my toaster oven tray. Feel free to use your oven though if you prefer or need to do so.
The tomatoes will cook and soften somewhat and begin to char, but typically the onions will brown first. I then place the veggies in a bowl and let cool for a few minutes prior to blending.
You could also use a regular blender, but be sure your veggies have cooled so that your don’t have a veggie-splosion in your kitchen from blending while too hot!!
Once the veggies have been mostly broken up by the blender, add in the cilantro:
Then we blend again….
After the cilantro is incorporated, we will need to heat up olive oil in a small pot. Once the oil is hot, CAREFULLY add in the blended veggies.
Stir in salt, bouillon, and cumin powder and cook until sauce thickens, stirring constantly. This should only take a few minutes. Add in lime juice and remove from heat.
You could enjoy right away, but it is FAR better if the sauce cools and even better if it is chilled.
Sauce will thicken more as it stands (and even more so when it is chilled).
How to enjoy your green tomato salsa verde
This sauce is delicious as
- a dip for chips
- sauce for nachos
- topping for enchiladas or smothered burrios
- on top of eggs
- anywhere you would normally use salsa!
Did you know you can find this and many of my other recipes on Pinterest?
Roasted Green Tomato Salsa Verde
Notes
Makes ~2 cups salsa verde
Ingredients
- 540 grams rough chopped green tomatoes (~4 cups)
- 2 cloves garlic, cut in half
- 50 grams onion, cut into chunks (1 small onion)
- fresh spicy pepper to taste (I use ~1/4 of a chocolate habañero, but you can use 1/2 or more of a jalapeño or serrano to taste)
- 1/4 cup chopped cilantro
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon salt (or to taste)
- 3/8 teaspoon “no chicken” (or chicken) bouillon powder
- 1/4 teaspoon cumin powder
- 1 teaspoon lime juice
Instructions
- Preheat oven or toaster oven to broil.
- Add tomatoes, garlic, onion, & hot pepper to an oiled cookie sheet and broil until veggies brown (usually the onions will brown first).
- Cool a few minutes and place vegetables in blender base. (If you are using a regular (non-stick) blender, you will want your vegetables to cool to nearly room temperature prior to blending!)
- Blend until vegetables have broken down into a sauce.
- Add cilantro and blend a few seconds more.
- In a small pot, heat up the olive oil over medium low heat and carefully pour in your blended sauce. Add salt, bouillon, and cumin powder.
- Cook sauce a few minutes (stirring constantly) until thickened slightly.
- Add lime juice and remove from heat.
- Let sauce cool (and ideally chill a couple hours) prior to eating. Sauce will thicken even more as it chills, and the flavors will be even more pronounced.
Nutrition Facts
Roasted Green Tomato Salsa Verde
Serves: 8
|
Amount Per Serving: 1/4 cup
|
||
|---|---|---|
| Calories | 74 | |
| % Daily Value* | ||
| Total Fat 6.1g | 9.2% | |
| Saturated Fat 0.9g | 0% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 284mg | 11.8% | |
| Total Carbohydrate 5.2g | 1.7% | |
| Dietary Fiber 1.3g | 4% | |
| Sugars 3.5g | ||
| Protein 1.2g | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 15mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jungle Living with Jill
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