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.