Roasted Green Tomato Salsa (yields 3 cups)


6 medium size green tomatoes, cored

6 cloves of garlic

2 Serrano chilies (*add more for a spicier salsa)

1 medium yellow onion, quartered

1 C cilantro, chopped

3 T The Tasteful Olive's Persian Lime Fused Olive Oil

3 T The Tasteful Olive's Jalapeno Balsamic Vinegar

Salt and pepper, to taste


Preheat oven to 400 degrees F.

Wash and prep all vegetables and place on baking dish. Rub with Persian Lime Fused Olive Oil and season with salt and pepper. Roast vegetables in oven for about 15-20 min. Vegetables are finished when they are charred and looking tender.

     *To roast garlic, loosely wrap in foil pouch and toss with a splash of the Persian Lime Fused Olive Oil. When the garlic is tender and a little browned, it is ready.

Remove from oven and let rest 10 min. Now place all remaining ingredients in blender or food processor and puree until smooth or pulse if you want a chunky salsa.

     *When making salsa, you may need to stop the blender a few times to stir the ingredients. This will evenly disperse the ingredients for easier blending.

Can be served warm or cold. To serve hot, place in a saucepan and simmer for 5-8 min. Adjust seasoning and serve warm.

Excellent with tacos, tortilla chips, or over grilled boneless chicken breast.

     recipe by Chef Jesse Vega