Salsa Verde with Green Tomatoes

Preheat oven to a pretty high heat, around 200°C.

On a tray, place:

 • Unripened green tomatoes

 • 2–3 big green chillies

 • 3 garlic cloves

 • Half an onion

 • A sprinkle of salt

Roast until soft, any charring is extra flavour.

Once cooked, remove the garlic skins and chilli tops, then add everything to a blender with:

 • A large bunch of fresh coriander

 • Juice of 1 fresh lime

 • 3–4 tablespoons honey

 • Vegetable stock (I used 1/2 tsp powdered bouillon)

When blending, start by adding just 1 roasted chilli. Taste, then add the others one at a time until you reach your perfect level of heat.

Blend until smooth. Taste and balance, add more salt, honey, or spice if needed.

Pour into a bottle, keep in the fridge, and use as a great condiment.