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||500 g||Preheat the oven to 450◦F (230◦C).
Roast the whole tomatoes until you see some color.
|Onion||250 ml||Dice the onion.|
|Cider vinegar||30 ml||Place all the ingredients in a pot.|
|Water||500 ml||Simmer over medium heat for 45 minutes.|
|Lime juice||30 ml|
|Cane sugar||15 ml|
|Habanero pepper chocolate||To taste|
|Fresh coriander||1 bunch||At the end, add the fresh herbs.|
|Chinese chive||1 bunch||Crush the mixture.|
|Salt||To taste||Adjust the seasoning if needed.|