RE: Stop and Go salsas – Part 2 of 2

Red salsaGreen salsa

In the previous installment, we made a roasted tomato salsa. Today – a sweet green tomatilla salsa.

The sour of the tomatilla here requires just a bit of sugar. You can add sugar to any salsa if you feel the sour/tart balance is off or if your tomatoes just weren’t quite ripe enough.

The recipe looks a lot like the Red Tomato Salsa recipe. To be honest, I copied and edited the previosu recipe to make sure you had all the recipes at your fingertips.

Once you master the technique you can make any roast salsa. You could try mixing tomatoes and tomatillas and see what you can come up with. Maybe bell peppers in red or green or yellow. Maybe some poblanos? You make it up.

Roasted Tomatilla Salsa
1 pound tomatillas
2 jalapenos
3 cloves of garlic
1/2 small onion, finely chopped
1/4 cup chopped cilantro
1 tablespoon of sugar
big pinch of salt.

First, remove the outer papery husk from all the tomatillas, and rinse the fruit. There’s a sticky substance on the flesh of th efruit that you want to get off before cooking or eating these tomatillas. Pat dry with a towel.

Place the washed tomatatillas on a baking sheet with sides or in a big oven-safe casserole pan along with the jalapenos. Wrap the garlic in a bit of aluminum foil and place in the pan.

Set the oven to broil and slide the pan under the broiler. after five minutes or so (the tomatilla skins should be a bit blackened), turn the peppers and tomatillas and broil the other side for five minutes.

Remove the tomatillas and the juices from the pan. Check on the garlic and the peppers. If the garlic is soft remove it. If not, put it back in the pan and continue roasting, checking it and turning the peppers every few minutes. Remove the peppers from the pan and set aside in a paper bag for a few minutes.

Peel the peppers, peel the tomatillas, and dice the flesh of each, placing the results in a blender or food processor. Squeeze the garlic out of its skin into the blender.

Pulse the blender if you can or blend very briefly multiple times to get a chunky blended consistency. You may have to work in batches.

Rinse the finely chopped onion and drain. This removes much of the acrid flavor from the onion, leaving only a fresh taste. Add the onion and cilantro and sugar to the blended tomatillas, mix well and salt to taste.

Refrigerate for an hour or more before serving.


[Via Too Many Chefs]