Green Tomato Salsa

• 1 medium green pepper
• 1 serrano pepper
• 5 medium green tomatoes or 5 large tomatillos, husks removed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup lime juice
• 2 tablespoons olive oil
• 4 teaspoons agave nectar
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 3 tablespoons fresh cilantro leaves
• 1 medium ripe avocado, peeled, pitted and quartered
• Tortilla chips

1. Preheat broiler. Place peppers on a foil-lined
2. . Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes.
3. Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl.
4. Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic.
5. Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.

green pepper, serrano pepper, green tomatoes, onion, garlic, lime juice, olive oil, nectar, ground pepper, salt, fresh cilantro, avocado, tortilla chips

Taken from www.tasteofhome.com/recipes/green-tomato-salsa/ (may not work)