{"id":4791,"date":"2024-11-05T10:27:37","date_gmt":"2024-11-05T14:27:37","guid":{"rendered":"https:\/\/www.ninebyeighteen.com\/?p=4791"},"modified":"2024-11-05T10:27:39","modified_gmt":"2024-11-05T14:27:39","slug":"roasted-green-tomato-salsa","status":"publish","type":"post","link":"https:\/\/www.ninebyeighteen.com\/?p=4791","title":{"rendered":"Roasted Green Tomato Salsa"},"content":{"rendered":"\n
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Last night, I turned almost two pounds of green tomatoes into this roasted green tomato salsa<\/a>. It is absolutely delicious, but has a thicker consistency than normal salsa, almost like a spread. I might have over-mixed it. Or perhaps my tomatoes were just not as juicy as others. I refrigerated the salsa, and I think before I use it, I might cut up some fresh tomatoes for juiciness and extra brightness, and to add more texture. I still have about a pound and a half of green tomatoes that will ripen on the counter \u2013 the end of my 2024 garden tomatoes.<\/p>\n\n\n\n

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Mise-en-place (plus two cloves of garlic, olive oil and salt)<\/em><\/figcaption><\/figure>\n\n\n\n
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Last night, I turned almost two pounds of green tomatoes into this roasted green tomato salsa. It is absolutely delicious, but has a thicker consistency than normal salsa, almost like…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,33,30,32,51,42],"tags":[],"class_list":["post-4791","post","type-post","status-publish","format-standard","hentry","category-cooking","category-fall","category-harvest","category-herbs","category-preserving","category-tomatoes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7mi2j-1fh","_links":{"self":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/4791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4791"}],"version-history":[{"count":2,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/4791\/revisions"}],"predecessor-version":[{"id":4802,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/4791\/revisions\/4802"}],"wp:attachment":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}