What do you do with your garden tomatoes when they split before they’re ripe or get blossom end rot?
This is my “Oh, no, the green tomatoes split!” salsa… but you can make it with red tomatoes, too. 🙂
- 1 sweet onion
- 3 cloves garlic
- 8 medium green tomatoes (or the equivalent)
- 2 or 3 jalapenos (I used 3 of my green Anaheim peppers)
- juice of one lime
- small handful of cilantro
- one pinch of sugar
- two pinches of sea salt
- Preheat oven to 350 degrees.
- Coat two baking dishes (one large, on small) with oil. Slice onion in half, leaving skin on, and place it cut-side-down in the smaller baking dish. Place garlic cloves, with skin on, in a square of foil and drizzle with oil. Close foil and put next to onion. Trim any blossom-end-rot from tomatoes and place them whole in the large pyrex, along with the whole peppers. Bake 30 minutes and remove the large pyrex. Let onions and garlic cook an additional 30 minutes and let everything cool.
- Remove skin from onions and garlic. Remove stems and as much of the seeds as you prefer from the tomatoes and peppers. (You may also remove the skin from the tomatoes, if you like)
- Place all ingredients in the food processor and pulse until chunky and thick. Season to taste.