Green tomatoes are not just for frying. Make them into this tangy sweet Roasted Green Tomatoes and Sweet Peppers Salsa. Great with corn chips for Game Day or any day.
With the onset of fall comes shorter days, waning light, and cooler temperatures. It also means the end of the growing season for Our Vegetable Garden. Green tomatoes on the vine do not have to be abandoned or thrown away. Use them to make this mildly tangy sweet Roasted Green Tomatoes and Sweet Peppers Salsa perfect for your Game Day gatherings.
These Mortgage Lifter tomatoes were huge. They filled my palm and the largest one was close to a pound in weight. The vines were big and tall and it was a challenge to keep them upright. We had to use bamboo stakes to hold them up because they outgrew the tomato cages.
We managed to harvest five full size tomatoes and several smaller ones. Initially, I thought of making fried green tomatoes but at the last minute I decided in favor of this salsa. I wanted it to be a mild salsa and so I decided to roast them to take away the edge and bring out its sweetness. Some sweet peppers (which are currently in season) were added for color and extra sweetness. Cilantro for fragrance and a few cloves of raw garlic provided the “bite”.
Salsa Enough for a Crowd
For this recipe, I used four out of the five full size tomatoes which weighed slightly over 3 pounds. Together with the 12 ounces of sweet peppers, it yielded 5 cups of salsa. That’s a good amount of salsa enough to feed a crowd. You are more than welcome to halve the recipe for the family.
Tools Used in Making This Roasted Green Tomatoes and Sweet Peppers Salsa
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Roasted Green Tomatoes and Sweet Peppers Salsa
- 3 lbs green tomatoes (1.4kg)
- 12 oz sweet peppers (340g)
- 3 tbsp extra virgin olive oil
- 6 cloves garlic (peeled)
- 1 bunch cilantro
- 1 lime
- Salt to taste
- Depending on the size of your green tomatoes, either halve or cut them into chunks. Place on a baking tray and drizzle with 2 tablespoons of extra virgin olive oil.
- Cut off the stems from the sweet peppers. Then cut into half lengthwise. Remove seeds and place on another baking tray. Drizzle with 1 tablespoon extra virgin olive oil.
- Roast green tomatoes and sweet peppers in a 425˚F (220˚C) for 20 minutes. Half way through, flip the tomatoes and sweet peppers using a pair of tongs. Remove from the oven.
- When cool enough to handle, peel off as much of the skin as possible from the roasted green tomatoes.
- Place roasted green tomatoes, sweet peppers, garlic, and cilantro in the blender. Squeeze in the lime juice and add the salt.
- Blend until desired consistency.
- Transfer to clean jars. Keep refrigerated and consume within a week.
Enjoy…..and have a wonderful day! 😎