Fire Roasted Green Tomato & Chile Salsa

Fire Roasted Green Tomato & Chile Salsa

3-4 cups chopped green tomatoes
2 large shallots, thinly sliced
2 Tbs. extra virgin olive oil
2-3 tsp. coconut vinegar
1/2 tsp. coarse sea salt
1/4 cup fire-roasted green chilies, diced
1/2 cup fresh cilantro, roughly chopped

 

Preheat oven to 425 degrees.  
Combine the chopped tomatoes, shallots, oil, vinegar, and salt in a large baking dish.  
Toss well. 
Cook the mixture 25-40 minutes (depending upon the heat of your oven), stirring occasionally. 
Once the shallots begin to caramelize and the tomatoes are wilted and losing juice, things are about done.  
Remove from the oven and add the chilies and cilantro, stirring well.  Allow the mixture to cool.
Place all ingredients in a high-speed blender and pulse until you reach a happy medium somewhere between chunky and smooth.

 

**Serve warm over cilantro-lime marinated flank steak (oh yes I did) and then serve AGAIN (if you have any leftovers) the next morning cold over steamed eggs and sweet potato hash.  A.M.A.Z.I.N.G!!