Making the most of green tomatoes, this recipe is useful and tasty at of the end of harvest. Roasting makes it all taste toasty and ready for using in your veggie burritos or on a Mexican rice bowl.
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
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Ingredients
- 8 cups small green tomatoes
- 1 large onion, quartered
- 6 cloves garlic
- 1 teaspoon salt
- 2 jalepenos, seeds removed chopped finely
- 1/4 cup finely chopped cilantro optional. Some people love it but it is not something I add!
Ingredients
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Instructions
- Heat oven to 400 degrees F.
- Put whole tomatoes, quartered onions, garlic cloves on a pan and drizzle with a little oil. Bake until everything looks roasted. Garlic should come out first, after about 15-20 minutes or when soft.
- Throw all your baked veggies into the food processor and pulse until you have the desired texture. Don't overdo it or it will be juice!
- Season to taste with salt and pepper. Add more jalapeno if you like more heat.
- This can be eaten now, kept in the fridge for a few weeks, or canned. I canned it this time and it worked well! Enjoy!
Recipe Notes
