Early summer brings that first wave of excitement in the garden—especially when green tomatoes start to appear. This is one of my go-to ways to use them—fresh, bright, and just a little unexpected. That tangy green tomato flavor always surprises people—in the best way. Someone always asks, “Wait…what’s in this?”—and before long, we’re talking gardens, grilling, and what everyone’s serving next weekend. It brings a little energy to the table and always feels like a celebration.

Serve it with grilled seafood, garden vegetables, or simply pass it around with a bowl of chips and a chilled glass of Sauvignon Blanc. How ever you serve it, it always disappears fast.

For more ways to bring the season to life, explore my Outdoor Entertaining series: karencrousenapavalley.com/video-gallery/

Yields: 2 Cups

Equipment Needed:

• Baking sheet
• Food processor or Immersion Blender
• Parchment paper
• Chef’s knife
• Citrus juicer

Ingredients:

• 4 medium green tomatoes, quartered
• 1 jalapeño, halved (seeds removed for less heat)
• 2 garlic cloves, peeled
• 1 small white onion, quartered
• ½ cup fresh cilantro leaves
• Juice of 1 lime
• 2 tablespoons olive oil
• Sea salt and freshly cracked pepper, to taste

TIP: Substitute Chervil or flat-leaf parsley if cilantro isn’t your favorite

Preparation:

• Preheat oven to 425°F. Toss tomatoes, jalapeño, garlic, and onion with 1 tbsp olive oil. Spread in a single layer on a baking sheet. Roast for 15–20 minutes, until soft and blistered.

• Blend cilantro, lime juice, remaining olive oil, salt, and pepper until mostly smooth. Adjust seasoning.

• Cool to room temp. Serve or refrigerate in a glass jar for up to 5 days.

• Pair with Sauvignon Blanc like Coquerel Le Petit Sauvignon Blanc (www.coquerel-wines.com)

“My mission is to inspire, entertain, and have fun with you—while always setting you up for success.” –Karen Crouse

For more information  www.karencrousenapavalley.com