- 1.4 kg green tomatoes (or tomatillos for authentic Salsa Verde)
- 2 onions, peeled and cut in half
- 3 hot chillies, seeded and cut in half ( Jalapeños or Bird’s eye chillies)
- 4 cloves garlic, peeled (or roast whole garlic head and then just use 4 cloves)
- 1 cup packed coriander leaves, chopped
- ⅓ cup fresh lime juice
- 1½ teaspoons salt
- freshly ground pepper, to taste
- green Tabasco sauce, for additional heat, to taste
- Preheat oven to 250°C.
- Wash the tomatoes and remove any stems. Cut tomatoes in half (leave the very small ones whole). Place tomatoes, cut side down, on a baking sheet brushed with olive oil. Brush tops of tomatoes with a small amount of olive oil as well.
- Place onions, garlic and chillies on a second roasting pan. Brush with olive oil.
- Roast at 250°C until tomatoes, onions and chillies just begin to blacken, about 10-15 minutes. (If you are not using a convection oven, switch oven to grill for the last 5 minutes, or until slightly blackened.)
- Place tomatoes, 2 onions, 4 cloves of garlic and the chillies in a food processor. (It may be necessary to do this step in two batches)
- Pour salsa into a bowl and add chopped coriander, lime juice, salt and pepper. Taste. Add green Tabasco, as desired, for additional heat.
There is no need to peel tomatoes or chillies before blending.
This salsa can be easily frozen in plastic containers or plastic bags.