Autumn is bursting with ripe vegetables—and some not-so-ripe ones. If you’re looking for a way to use your green tomatoes without having to roast or fry them, try this recipe, courtesy of Live Power Community Farm:
Green Tomato Salsa Verde -1.5 lb green tomatoes, halved -6 cloves garlic, unpeeled -Half an onion, chopped -1-2 hot peppers, minced -Juice from 1-2 limes -Cilantro, parsley, or mint minced
Place tomatoes (cut side down) and garlic cloves on sheet pan, and place under broiler for 5-7 minutes until skin on tomatoes starts to turn black, or roast for longer at a lower temperature. Combine roasted tomatoes and garlic (after removing the skin from the cloves) with remaining ingredients in a blender and pulse until combined, or chop and mix by hand. Add salt to taste.