|Roasted Tomatillo Salsa|
|Rustic Roasted Tomato salsa|
Salsa de Tomate Verde Asado ~ Roasted Tomatillo Salsa
Tomatillos- 8 ounces (husked, rinsed and halved)
Garlic- 2 cloves (peeled)
Serrano’s- 2 (steamed and chopped)
Cilantro- 1/3 cup (chopped)
White onion- ½ small (finely chopped)
Salt- to taste
Method to the Madness
1) In a large nonstick skillet over medium-high heat, lay the garlic and tomatillos cut side down. Cook for 3-4 minutes until the tomatillos are well browned, then flip and cook the other side the same way.
2) Scrape the tomatillos and garlic into a blender or food processor and let cook for 3 minutes. Add the chiles, cilantro and ¼ cup of water. Blend to a course puree. Pour into a salsa dish.
3) Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt if necessary.
4) Serve with your favorite chips or your favorite tacos, and ENJOY!!!
Salsa de Molcajete ~ Rustic Roasted Tomato Salsa
Garlic- 3 cloves (unpeeled)
White onion- ½ cup (finely chopped)
Diced tomatoes- 1 – 15 ounce can (fire roasted)
Cilantro- 1/3 cup (roughly chopped)
Lime juice- 1 tsp
Method to the Madness
1) Set a small skillet over medium heat. Lay the chiles and garlic in the skillet and dry roast until soft and blotchy black in spots. 10 minutes for the chiles and 15 for the garlic.
2) While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour them into a bowl.
3) Pull the stems off the chiles and peel the garlic. Scoop them into a food processor and pulse until finely chopped. Add the tomatoes with their juice re-cover and pulse for a course texture.
4) Pour the tomato mixture into the bowl with the onions. Add the cilantro and stir thoroughly. Thin with a little water if necessary to give the salsa an easily spoon-able consistency. Taste and season with the salt and lime juice. If not using within an hour or two, cover and refrigerate.
Note: If you’re not planning to use the salsa within a few hours, wait until you’re ready to serve to add the onions and cilantro.
Recipes courtesy of Rick Bayless Mexican Everyday.