Recipe and Photo by Mackenzie Smith.

This is Texas, so there is no need for me to list all of the ways to enjoy a perfectly seasonal salsa verde (using at least 3 ingredients from our CSA this week!), but I will say that I used this batch of my go-to green salsa for a hearty brunch of chilaquiles with super sharp cheddar, farm fresh eggs and black beans for brunch this past weekend and they were a big hit.

Green tomatoes (or tomatillos if you have them) with onion, jalapeno, salt and olive oil roast on a sheet pan until they’re caramelized and a bit charred, then take a quick whirl in the blender with fresh cilantro, lime juice and more salt to taste. That’s it!

Photo by Mackenzie Smith.

I make this salsa verde when my oven is hot during a few hours of meal prep, as potatoes boil in salted water on the stove and a sheet pan full of okra sits next to another pan of bell peppers waiting to be roasted once the salsa makings are out of the oven.

4-5 green tomatoes, halved

1 onion, halved

1 jalapeno, halved

2 cloves garlic

Olive oil

Salt

½ cup or so of fresh cilantro (including stems)

Juice from half a lime

Preheat oven to 450 and prep your vegetables. Place them in a sheet pan, drizzle with olive oil and sprinkle with salt. Roast until vegetables start to caramelize, maybe even char a little bit-- about 15-20 minutes. Blend veggies (and the juice in the pan, if any) with cilantro and lime juice. Taste and add salt if necessary.

Photo by Mackenzie Smith.