With fall and the first frosts having shown up, what can you do with the green tomatoes that have not had time to ripen?
The Jardin botanique Restaurant team suggests making a salsa verde recipe, which is traditionally prepared with tomatillos, but in order to reduce food waste to a minimum, here is a delicious version with green tomatoes!
Jardin botanique salsa verde
- Preparation : 15 minutes
- Cooking : 1 h
- Yields : 6 portions
|Unripe green tomatoes
|Preheat the oven to 450◦F (230◦C).
Roast the whole tomatoes until you see some color.
|Dice the onion.
|Place all the ingredients in a pot.
|Simmer over medium heat for 45 minutes.
|Habanero pepper chocolate
|At the end, add the fresh herbs.
|Crush the mixture.
|Adjust the seasoning if needed.