Green Tomato Salsa with Homemade Tortilla Chips

Wash the green tomatoes and cut them in half. Place them cut-side down on a baking sheet lined with parchment paper.

Add the garlic cloves (whole, in their skin to prevent burning) and the jalapeño peppers cut in half (remove seeds if you want a less spicy salsa).

Preheat the oven to 180°C and roast the vegetables for about 20 minutes, until tender.