Ingredients:

  • 1.5 lb green tomatoes, cored and halved
  • 1 small white onion, peeled and quartered
  • 2 medium jalapeños
  • 4 large cloves garlic, unpeeled
  • 0.5 cup fresh cilantro, loosely packed
  • 2 tbsp lime juice, freshly squeezed
  • 1 tsp fine sea salt
  • 0.5 tsp ground cumin
  • 0.5 small zucchini, chopped

Instructions:

  1. Preheat your oven to the High Broil setting. Arrange the halved green tomatoes (cut side down), onion wedges, jalapeños, and unpeeled garlic cloves on a lined baking sheet.
  2. Place the baking sheet on the top rack, approximately 4–6 inches from the heat. Roast for 5 minutes until the tomato skins are black and blistered. Flip the jalapeños and onions using tongs. Broil for another 3-5 minutes until the vegetables are soft and fragrant.
  3. Remove from the oven and transfer the peppers to a small bowl, covering them with plastic wrap for 5 minutes. Squeeze the roasted garlic out of its skin and into a food processor. Optionally, peel the charred skins off the jalapeños and remove seeds for a milder flavor.
  4. Add the roasted tomatoes, onions, and peppers into the food processor. Add the cilantro, lime juice, salt, cumin, and raw zucchini.
  5. Use a 'pulse and stop' method to blend the ingredients. Process until the salsa reaches a slightly chunky, velvety consistency, ensuring you do not over-process into a liquid.
  6. Taste and adjust salt or lime juice as needed.