Roasted Tomatillo Or Green Tomato Salsa Recipes

ROASTED TOMATO AND TOMATILLO SALSA

Steps:

• Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
• Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
• Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
• Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
• Serve immediately or chill in the fridge for a bit before serving.
• Store leftovers in an airtight container in the fridge where they will keep for a few days.

ROASTED GREEN TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
• Place green tomatoes, onion, jalapeno peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
• Bake in the preheated oven until vegetables start to char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
• Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill until serving.

ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
• Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
• Serve with chips or as a salsa for tacos and burritos.

ROASTED TOMATILLO OR GREEN TOMATO SALSA

Steps:

• Preheat oven to 425 degrees.
• Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
• Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
• Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids & 4 pint or 8 half-pint jars if planning to can (wash freezer-safe jars or containers for freezing, or use freezer baggies)
• Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-inch headspace for canning (you'll need a good 1+ inch headspace for freezing to account for expansion).
• To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
• To Freeze: let salsa cool and then transfer to clean freezer containers. Label and freeze for a year.

ROASTED TOMATILLO SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
• Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
• Use immediately or pour into freezer bags, label and freeze.

ROASTED TOMATILLO, TOMATO N CHILE SALSA

Steps:

• Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
• Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
• Allow to cool slightly before blending.
• Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
• Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
• Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• Repeat with the remaining jars.
• Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.

QUICK ROASTED TOMATILLO SALSA

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
• Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.

ROASTED TOMATO SALSA

Steps:

• Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.