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Grilled Green Tomato and Cilantro Salsa
green tomatoes cut in half
4 green tomatoes cut in half
tablespoons corn oil, divided in half
4 tablespoons corn oil, divided in half
cup chopped cilantro
¼ cup chopped cilantro
tablespoon Better Than Bouillon® Seasoned Vegetable Base
½ tablespoon Better Than Bouillon® Seasoned Vegetable Base
tablespoons lime juice
1½ tablespoons lime juice
teaspoon fresh garlic, chopped
¾ teaspoon fresh garlic, chopped
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 one - two 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).