Ingredients:

  • 2 lbs unripe green tomatoes, quartered
  • 1 cup white onion, coarsely chopped
  • 3 cloves garlic, peeled
  • 2 whole jalapeños, stems removed
  • 2 tbsp avocado oil
  • 1/4 cup fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp granulated sugar

Instructions:

  1. Preheat your broiler to high. Toss the quartered green tomatoes, chopped onion, garlic cloves, and jalapeños on a baking sheet with avocado oil. Arrange them skin-side up and broil for 8 minutes until the skins are blistered and mahogany-colored.
  2. Transfer the roasted vegetables and all accumulated pan juices into a food processor. Pulse in short bursts until the mixture is coarsely chopped but still has visible small pieces.
  3. Pour the pulsed mixture into a medium saucepan over medium-low heat. Stir in the lime juice, salt, cumin, and granulated sugar.
  4. Simmer uncovered for 10 minutes, stirring occasionally, until the salsa has thickened slightly. Stir in the fresh cilantro just before removing from heat.