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Preheat your oven to 400 degrees f. To prepare the tomatoes to remove the stem/core and discard, then cut them into quarters. Place the tomatoes onto a large baking dish or tray, together with your jalapenos, and the garlic cloves.
Enjoy!
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Roasted Green Tomato Salsa Verde
What to do with all those green tomatoes still on their vines at the end of the season!
Here in SLC it’s going to freeze soon, so we gotta bring those green ones inside asap.
This roasted salsa is VERY versatile and you can add more of your favorite ingredients to your own taste preferences.
I like a bit more jalapenos and garlic cloves in mine.
If you don’t have green tomatoes, try using tomatillos instead.
I’ve been making this DELICIOUS shredded chicken using this salsa recipe.
Makes about 4 cups
Ingredients:
- 2 lbs green heirloom garden tomatoes
- 2-3 jalapenos, stems, ribs and seeds removed
- 4 fresh garlic cloves, peeled
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1/2 medium sweet red onion, chopped
- 1 tsp ground cumin
- a big handful of fresh cilantro leaves
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Instructions:
Preheat your oven to 400 degrees f. To prepare the tomatoes to remove the stem/core and discard, then cut them into quarters. Place the tomatoes onto a large baking dish or tray, together with your jalapenos, and the garlic cloves. 
Drizzle with oil and season generously with sea salt and freshly ground black pepper. Roast in your preheated oven for 30-35 minutes, or just until everything is beginning to soften and things turn a nice golden brown on the top. Once finished roasting, allow to cool for a bit.
Transfer all your roasted garden goodies to a high speed blender, or food processor together with all the juices from your baking dish. Add in chopped onions, ground cumin and fresh cilantro leaves.
Pulse just until the salsa is almost smooth, with a bit of chunky texture, or whatever texture YOU love! Taste test and adjust your seasonings if you want.
Transfer to a clean jar and refrigerate for up to 7 days, or freeze in freezer-safe containers for up to 6 months.
Enjoy!
❤Rachel 
Ingredients
- 2 lbs green heirloom garden tomatoes
- 2-3 jalapenos, stems, ribs and seeds removed
- 4 fresh garlic cloves, peeled
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1/2 medium sweet red onion, chopped
- 1 tsp ground cumin
- a big handful of fresh cilantro leaves
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Instructions
- Preheat your oven to 400 degrees f.
- To prepare the tomatoes remove the stem/core and discard, then cut them into quarters.
- Place the tomatoes onto a large baking dish or tray, together with your jalapenos, and the garlic cloves.
- Drizzle with oil and season generously with sea salt and freshly ground black pepper.
- Roast in your preheated oven for 30-35 minutes, or just until everything is beginning to soften and things turn a nice golden brown on the top.
- Once finished roasting, allow to cool for a bit.
- Transfer all your roasted garden goodies to a high speed blender, or food processor together with all the juices from your baking dish.
- Add in chopped onions, ground cumin and fresh cilantro leaves.
- Pulse just until the salsa is almost smooth, with a bit of chunky texture, or whatever texture YOU love!
- Taste test and adjust your seasonings if you want.
- Transfer to a clean jar and refrigerate for up to 7 days, or freeze in freezer safe containers for up to 6 months.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 lbs green heirloom garden tomatoes
- 2-3 jalapenos, stems, ribs and seeds removed
- 4 fresh garlic cloves, peeled
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1/2 medium sweet red onion, chopped
- 1 tsp ground cumin
- a big handful of fresh cilantro leaves
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Instructions
- Preheat your oven to 400 degrees f.
- To prepare the tomatoes remove the stem/core and discard, then cut them into quarters.
- Place the tomatoes onto a large baking dish or tray, together with your jalapenos, and the garlic cloves.
- Drizzle with oil and season generously with sea salt and freshly ground black pepper.
- Roast in your preheated oven for 30-35 minutes, or just until everything is beginning to soften and things turn a nice golden brown on the top.
- Once finished roasting, allow to cool for a bit.
- Transfer all your roasted garden goodies to a high speed blender, or food processor together with all the juices from your baking dish.
- Add in chopped onions, ground cumin and fresh cilantro leaves.
- Pulse just until the salsa is almost smooth, with a bit of chunky texture, or whatever texture YOU love!
- Taste test and adjust your seasonings if you want.
- Transfer to a clean jar and refrigerate for up to 7 days, or freeze in freezer safe containers for up to 6 months.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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