Charred Salsa Two Ways Recipes
CHARRED SALSA TWO WAYS
Steps:
- Place a grill pan over medium-high heat and heat for 5 minutes.
- Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
- Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
- Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
- To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.
CHARRED TOMATO SALSA
Charring the tomatoes is the key to great salsa! I just recently started adding the chipotle in adobo, it gives it a great flavor!
Provided by Tresa H.
Categories Peppers
Time 23m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Charr tomatoes and jalapenos until black on all sides.
- You can do this in a cast iron skillet, in the oven or on the grill.
- You want very dark skins.
- Throw everything in blender.
- Blend until constancy you want.
- Add bouillon to taste.
Nutrition Facts : Calories 26, Fat 0.3, Sodium 7.2, Carbohydrate 5.6, Fiber 1.8, Sugar 3.8, Protein 1.3
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