Roasted Green Tomato Salsa.

The Veggie Roast
1 tsp Kosher salt
1/2 tsp fennel seed
1/2 tsp cumin
1 tsp Mexican oregano (Regular o. is fine too.)
1/4 tsp Black peppercorns
1 Tbsp olive oil
1 Vidalia (or other sweet) onion Make it a big one.
8 oz assorted mild chiles (like banana and poblano). Roasted (see notes).
4 oz jalapeno chiles Roasted (see notes).
4 lbs green tomatoes Quartered with stem ends removed (renders ~ 3 lbs usable).
The "Dressing"
1 Tbsp extra-virgin olive oil
1 tsp Kosher salt
2 tsp cilantro Dried; use twice as much if fresh.
2 Tbsps tequila
1/4 cup cider vinegar
2 Tbsps demerara (raw) sugar
2 Tbsps key lime juice
2 cloves raw garlic minced
10 cloves roasted garlic That's about 1 bulb's worth.
1 fresh jalapeno chile A big one; minced with seeds removed.
1/4 cup green onion minced

For the veggies, preheat oven to 450F. With a mortar & pestle or spice grinder, grind 1 tsp of salt, black pepper, fennel, cumin, oregano, and black peppercorns. Toss with the onions. Put into a large stainless steel oven-safe pan & drizzle with 1 tbsp of olive oil. Roast onion for 15 minutes. Add tomatoes and roast for another 30 minutes. If you're needing to roast your garlic, wrap it in foil and throw it in the oven now as well. After time has elapsed, remove everything to let cool. This is a good time to roast and prep the chiles.

For the dressing, whisk 1 tbsp olive oil, 1 tsp salt, cilantro, tequila, cider vinegar, demerara sugar, lime juice, minced garlic, roasted garlic, and diced jalapeno.

Dump broiled veg and dressing into a food processor. Buzz long enough to incorporate, leaving some chunks. Stir or pulse-in minced green onion. Chill for 3-5 hours (overnight would be better) and adjust seasoning (if necessary) before serving.

From SOmethingEdible

AMAZING flavor for just about anyhting that needs some zing!  -JT