2 garlic cloves
2 serrano chilies, stems removed
1 onion, diced
10 oz green tomatoes
20 sprigs cilantro, minced
10 sprigs mint leaves, minced
1 lime, juiced
1 tbs salt
preheat oven to 400°F.
I. place all ingredients except the cilantro and mint into a blender and blend until smooth
II. stir in minced herbs and adjust seasoning as needed
Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.
Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.
In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.
