Roasted Salsa Verde
Capturing the crunch and bite of autumn, this sauce combines some great roasty flavours! So simple and so tasty!
| Servings | Prep Time |
| 6cups | 20minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 8cups small green tomatoes
- 1large onion, quartered
- 6cloves garlic
- 1teaspoon salt
- 2 jalepenos, seeds removedchopped finely
- 1/4cup finely chopped cilantrooptional. Some people love it but it is not something I add!
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
