As good as one made with tomatillos. I make a large batch when all hope of tomatoes ripening outside or in the greenhouse has gone and freeze in small batches for use with 'tex mex' and other meals that salsa goes well with.
On a baking sheet place
- 3 large peeled cloves garlic.
- 1 peeled and quartered medium onion.
- 1 deseed and halved (quartered depending on size) fresh jalapeño chilli.
- 225g (8oz) green tomatoes, quartered if large
Put under grill for about 5 minutes until they start to blacken. Turn all over and grill for another few minutes. Don't let them get too dark/burn.
Put half of the chilli to one side and put everything else into a blender along with a roughly chopped small bunch of coriander leaves, 2 tbsp lime juice and half teaspoon of salt. Blend to desired consistency. Taste and, if required, add the other half of the chilli and blend again.
