An easy salsa that packs the heat in a fruity, and surprisingly, fresh alternative to the traditional salsa verde.
Line a baking sheet with foil. In a large bowl add three large green tomatoes, two large granny smith apples, and a small white onion that have been washed, cored and quartered.
Add three slivered garlic cloves and two halved jalapenos. Drizzle a tablespoon of olive oil over mixture and toss to coat. Spread on a prepared baking sheet in a single file.
Cook in a preheated 350°F oven for 15 minutes. Turn heat up to 400°F. and roast an additional 10 minutes, or until tomatoes and apples have browned.
Remove from the oven and using a spatula scoop into a food processor. Add a half cup cilantro, juice from half a lime, and one teaspoon coarse salt. Pulse until smooth.
Serve immediately. Can be refrigerated up to two weeks. – Ella
Roasted Green Tomato Apple Salsa
• 3 large green tomatoes, quartered
• 2 granny smith apples, quartered
• 1 small white onion, quartered
• 3 garlic cloves, slivered
• 3 jalapenos, halved
• 1 tablespoon olive oil
• 1/2 cup cilantro
• 2 tablespoon lime juice
• 1 teaspoon coarse salt
- Preheat oven to 350°F.
- Line a baking sheet with foil.
- In a large bowl add the tomatoes, apples, onion, garlic, and jalapenos. Drizzle with olive oil and toss to coat.
- Lay in a single file to allow space between on the baking sheet.
- Roast for 15-20 minutes, or until tomatoes and apples have browned.
- Transfer to a food processor. Add the cilantro, lime juice, and salt. Pulse until smooth.