Give your favorite grilled foods a Mexican makeover when you serve them with our authentic salsa.
Recipe tags: vegetable base, easy difficulty, side, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 Tbsp | corn oil, divided in half |
| ¼ cup | chopped cilantro |
| ½ Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1½ Tbsp | lime juice |
| ¾ tsp | fresh garlic, chopped |
| 4 | green tomatoes cut in half |
Directions
Preheat grill to 400°F.
In a bowl, mix 2 tablespoons of corn oil with cilantro, Vegetable Base, lime juice and garlic.
Brush remaining 2 tablespoons of corn oil on the tomato halves.
Place tomatoes directly on grill and for 10 - 12 minutes.
Once done cooking, allow the tomatoes to cool for 1-2 minutes, and then dice the tomatoes.
Add diced tomatoes to the mixture and mix it all together.
Serve with South West Chicken with Cheddar (Pan Grill).