Zero Waste Salsa Verde
I love a green salsa because it is packed with vitamin c and can include anything from the seasonal garden. Experiment with your garden vegetables, salt, and acid to create a garden fresh marinade, salsa, or ceviche base.
Ingredients
- 5 ripe garden tomatoes
- 2 red, green, or yellow pepper
- 1 small zucchini
- 1 red or white onion
- 2 cloves garlic
- 1 jalapeno (if you like heat)
- 4 stalks romaine lettuce
- 1 ripe avocado
- One bunch fresh cilantro
- Juice of 2 limes
- 1+ tablespoon salt to taste
Process
- Quarter tomatoes, peppers, zucchini, onion, and jalapeno. Peel garlic
- Toss quartered vegetables in olive oil and light dusting of salt. Roast at 400 degress for 15 minutes, or until tender, and slightly charred
- Wash, chop romaine
- Wash, chop cilantro
- Cut avocado in half, remove seed
- Add roasted veggies, romaine, avocado, cilantro, salt, and lime juice to blender. Blend until smooth
- Serve chilled with salty tortilla chips