Tomatillo Tomato Salsa

It’s Fourth of July week, so all week I’ll be posting recipes perfect for your party on the Fourth. Here’s a highly addictive, delicious salsa that’s easy to make and has a wonderfully complex flavor on account of the roasting. Get your salsa on!

Toma

Tomatillo Tomato Salsa

Yield: 2 cups

¾ pounds tomatillos, husks removed

1 small orange bell pepper

1 head garlic, cloves separated and skins left on

1 medium jalapeno

1½ tablespoons grapeseed oil

1 small heirloom tomato, cut into medium sized chunks

1 cup fresh cilantro, stems and leaves, chopped roughly

½ teaspoon ground cumin

½ teaspoon kosher salt, plus more to taste

2 tablespoons freshly squeezed lime juice, plus more to taste

Set an oven rack to the upper middle position and put oven on broil.

Line a sheet pan with aluminum foil.

Place tomatillos, bell pepper, garlic cloves and jalapeno on the sheet pan. Drizzle over the oil to coat everything. (You may have to rub the produce around on the pan to coat it with oil on all sides.)

Place sheet pan under broiler. Set timer for 5 minutes.

After 5 minutes, take a peek. You are looking for blistered, blackened skin. Once the produce is blackened, using metal tongs, flip items to achieve the same effect on the other side.

Once all sides are blackened, remove from oven and place on a plate to cool.

All of my garlic was blistered by 8 minutes and my tomatillos and jalapeno were out of the oven by 15 minutes.

The pepper will take the longest. Flip until all sides have some blackened, blistered marks. My pepper was done in 20 minutes.

Once produce is cool, cut stem off jalapeno and cut into large chunks, remove garlic from skins (discard skins) and remove stem and seeds from the bell pepper and cut into large chunks.

At this time, place all the ingredients in a food processor and pulse until desired consistency is achieved, around 10 to 15 1-second pulses. Taste salsa and add additional salt and lime juice as needed. Stir to combine (do not process anymore so you can maintain a nice texture to your salsa). Transfer to bowl and serve.

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3 thoughts on “Tomatillo Tomato Salsa

  1. Pingback: Drought Friendly Vegan Migas | Chef Nathan Lyon

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