First Salsa Verde of the season is in the making

(with a twist: added some green unripe tomatoes to the mix)

The full recipe:

• Mild hot green peppers, green tomatillos, unripe green tomatoes all cut in half, salted and roasted in a pan with some olive oil. Keep the pepper’s seeds to keep more heat or remove to make it milder.
• Once well done, mince with garlic and freshly pressed lime juice while still hot
• Once cooled, add some vinegar, put in a jar and keep in a fridge for couple of weeks to mature.