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Roasted Green Tomato Salsa Verde

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.