Roasted Green Tomato Salsa

Here’s an easy & delicious recipe to use green tomatoes and excess peppers in the fall.   This comes together very quickly especially if you have a trusty stick blender to whirl up the roasted ingredients.  Serve with tortilla chips or on your favorite quesadilla, nachos or taco salad.

2 pounds green tomatoes
1 medium onion
2 medium garlic cloves
1 or 2 jalapenos, optional
2-3 sweet peppers, green or colors
½ teaspoon salt
1 tablespoon lime juice (or to taste)
Fresh Cilantro, chopped, approximately 2 T.

Preheat oven to 425 F.

Quarter green tomatoes and set skin side down on a large baking sheet. Cut onion into quarters or eighths, peeled garlic, jalops and sweet peppers in half (remove seeds).   Add to baking sheet. Sprinkle veggies with salt, drizzle with olive oil, toss lightly to coat.

Place baking sheet in oven and roast 15 minutes. You should see some browning on the undersides. Using a metal spatula, stir veggies and roast for another 10-15 minutes, approximately, until veggies are tender and browned. Remove from oven.

Add the roasted vegetables, 1 tablespoon lime juice, and ½ teaspoon of salt to a deep bowl. Pulse with a stick blender until smooth or to desired consistency. You can also use a food processor for this step but recommend allowing veggies to cool. Add chopped cilantro, taste and adjust seasoning.  Enjoy!