Normally made with tomatillos, salsa verde can be made with green tomatoes just as well. This recipe requires sterilizing jars and keep the sauce in the fridge permanently.
1 pound (unripe) green tomatoes, cored and quartered
1 jalapeno pepper, seeded and chopped
2 garlic cloves
½ cup roughly chopped onion
¼ cup cilantro (or 1 tbsp KFI Coriander Chutney Sauce)
½ tsp ground cumin
Juice of ½ lime
S&P to taste
Preheat oven to 400°F
Place the tomatoes, jalapeno, garlic and onions on baking sheet. Bake until tomatoes and onions are slightly charred and almost soft. Place in a bowl and cover to steam for 10 mins. Peel off all the tomato and garlic skins.
Place all ingredients into a tall container and process with a hand blender until desired texture. Taste and adjust seasoning.
Place into sterilized jars. Allow to cool and ‘pop’ before refrigerating.
Warning: Do NOT keep unrefrigerated, they will explode.
Note: you can also do a water bath sterilization and store on shelf, unrefrigerated.