Grilled Green Tomato Salsa Verde Recipes

Steps:

• Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
• Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water or dishwasher until ready for use. Set bands aside in hot water.
• Pulse garlic, chilies, onions, lime zest and lime meat in a food processor. Process till chunky smooth. Place in a large saucepan. Pulse the green tomatoes in food processor till chunky smooth add to the onion mixture.
• Bring to a boil. Stir in oregano, cumin, chipotle, cilantro, salt and pepper. Reduce heat and simmer 5 minutes.
• Ladle salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process salsa in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.