Green Tomato Salsa with Tortilla Chips

Wash and halve the tomatoes. Place them cut-side down on a baking sheet lined with baking paper. Add the garlic and halved jalapeños (remove seeds for less heat).

Roast the vegetables in the preheated oven at 180 °C for about 20 minutes, until the skin of the tomatoes slightly blisters.

Remove the roasted vegetables from the oven. Peel the skin from the tomatoes and finely chop or coarsely mash everything. Stir in the juice of half a lime, salt, and finely chopped coriander. Mix the salsa well and let it chill in the refrigerator.