Green tomato salsa

This is deliciously sharp, fantastic with a bowl of tortilla chips but also great served as a sauce with warm vegetables. 

Ingredients:

• 250g green tomatoes
• 1 jalapeño pepper (without seeds)
• 3 large cloves of garlic
• 1 medium white onion
• a handful of fresh coriander leaves
• ½ teaspoon salt
• 2 tablespoons lime juice

Method:

1. Peel the garlic. Peel and quarter the onion. Remove the seeds and ribs from the jalapeño. If tomatoes are large, quarter them; otherwise, leave them whole.
2. Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Grill on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
3. Transfer everything except half of the jalapeño
4. to a food processor or blender, except use only ½ of the jalapeño. Add the coriander, salt, and lime juice. Pulse until desired consistency is reached. Taste, and if you’d like it hotter add more of the jalapeño. You may want to refrigerate until serving since the salsa will be warm from the roasting, or leave it at room temperature until serving.