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Roasted green tomatoes - salsa to soup

Danica Hoehn
Program Director, Roots & Wings Network

 

We cooked together in the rain last Wednesday at Blackhawk Courts Farm & Gardens in Rockford, IL. Folks ran home
from the outdoor cooking session & came back donning big umbrellas to shelter the cooks as they roasted green
tomatoes, garlic, green onions, & all kinds of peppers on the three burner propane stove.

The plan: transform simple garden fresh ingredients into salsa, then salsa to chili chilaquiles, and then salsa to soup.
Ambitious & just like personal transformation, it was messy and mysterious. The final steaming-hot transformation into
green tomato soup (with cream & butter) made the willful soggy efforts all worth it.



Next weeks menu includes fajitas & green tomato pie.

 

ROASTED GREEN TOMATOES — SALSA to SOUP            
 
The Basics:

  • 1 onion or 5 green onions
  • 3 cloves garlic
  • 8 green tomatoes
  • 2 jalapenos
  • juice of 1 lime
  • salt


Extras:

  • Oil or butter
  • Cream ½ cup
  • Ripe tomates
  • Cilantro
  • Tortillas
  • Cheese


Recipes are for structure. Cooking is for fun. Do not be afraid to explore. Just balance the flavors: Sweet, Sour, Salt, Spice, and Bitter.

For Salsa:

Roast veggies in pan with a little oil until charred, 5-10 min. Mix or blend together. Add salt.

 

For Chile Chilaquiles:

Take tortilla chips & oil. Briefly fry in a pan. Add salsa. Cook until mixture thickens a little, 5-10 min. Add cheese, sour cream. Serve with eggs.
 

For Soup:

Take the Salsa and some unblended roasted veggies. Put in to a pot. Add water, oil, and herbs to taste. To make creamy soup add cream.