Karen’s garden 4th Ave grew tomatillos for a couple of years in the garden beds They were laying in her yard between the driftwood we collected from the beach that held space between the grass in her yard for food to grow.

We made green salsas in a way to make use of hundreds of little green baby tomatoes left at the end of the season.

ingredients

3-5lb green tomatoes cut into chunks

2 medium yellow onion

2 medium jalapeno Peppers cut in half lengthwise seeded

4 red or orange bell pepper seeds removed

6 cloves garlic

1/2 cup of olive oil

3/4 cup fresh cilantro

1 cup lime juice

two tablespoons kosher salt John black pepper

1/2 Cut vinegar

dried oregano or fresh two teaspoons of pepper

1/4 tsp cayenne pepper

2 teaspoons Sugar

2 teaspoons cumin

Directions

Step 1

Preheat oven to 375 degrees F line baking sheets with parchment

Step 2

place green tomatoes onion jalapeno Peppers bell pepper and garlic on the baking sheet
bake in the oven until tomatoes and vegetables start to blacken About 15 minutes to move from the oven and let cool for at least 10 minutes

Step 3
transfer roasted vegetables to a blender or food processor Add cilantro lime juice kosher salt cumin and black pepper process until well blended chill in the refrigerator until serving.