Green Tomato Salsa Verde

Salsa verde is usually made with tomatillos, but this version takes advantage of all the green tomatoes that abound this time of year, especially when we haven't had much sun.

• 4 green tomatoes
• 5-6 garlic cloves
• 2-3 jalapeños
• 1/2 small yellow onion, diced
• 1/3 cup chopped fresh cilantro
• Juice of 1 lime
• 1/4 teaspoon cumin
• 1/2 teaspoon fresh ground coriander
• Salt to taste

Preheat the broiler. (Or, alternatively, use your grill!) Wrap four of the garlic cloves in aluminum foil. Place the aluminum foil packet, the green tomatoes, and the jalapeños on a broiler dish broil for about 10 minutes, or until the skin of the tomatoes and peppers are charred, and the garlic is soft.
Run the tomatoes under cold water to remove their skins. Place the tomatoes, jalapeños and roasted garlic in a food processor or blender, and add 1-2 cloves of raw garlic, the cilantro, and the raw onion. Pulse until blended but still a bit chunky. Add the lime juice, cumin and coriander, and blend again. Add salt to taste.