Green Tomato and Poblano Salsa

You can do so many variations with this recipe: the green tomatoes and tomatillos are interchangeable here, optionally add some jalapenos to roast, add some cilantro (even the bolted stuff!) if you have it, add more or less lime juice or maple syrup to taste….

• 1 pound green tomatoes (or tomatillos)

• 1 pound poblanos (any size works just fine for this)

• 1 small onion (or shallots)

• 1-3 cloves of garlic

• optional: 2 jalapenos

• optional: handful or two of cilantro (or bolted cilantro with seeds!)

• salt

• 1-3 TBSP lime juice (based on taste preference

• 1-4 tsp maple syrup (based on taste preference)

• optional sour cream

Cut stem core out of the green tomatoes, or peel the tomatillos and place on a baking tray with deep sides. Remove stems and seeds from poblanos and add to the baking tray. (If you are going to add some heat, add the jalapenos to the baking tray as well: stems removed, leave or remove as many seeds as you want— the more seeds the spicier it is.) Bake at 350 until everything is soft and juicy. Put Garlic cloves, onion (or shallots), lime juice, maple syrup, salt, (optional cilantro) and the entire contents of the baking tray (roasted veggies and juices) into a food processor or blender and blend until smooth. Adjust the flavor with lime, salt, and maple syrup. We often take a few scoops of it into a separate container to mix with sour cream, at a ratio of 2 parts salsa to 1 part sour cream. (Half our house likes creamy thins, and half does not, so we serve both versions!) Enjoy.