Simple Charred Tomato Salsa Recipes

SIMPLE CHARRED TOMATO SALSA RECIPE

Steps:

• Add a little oil or cooking spray to the vegetables to prevent sticking.
• Outdoor grilling instructions:- Clean & preheat your outdoor grill- Place the garlic cloves on a square of foil so they don't fall through the grates- Oil the grates then grill the vegetables over high heat until they are charred on both sides, about 10 minutes total
• Grill pan instructions:- Preheat your grill pan over high heat- Spray with some cooking spray, then grill the vegetables until they are charred on both sides, about 10 minutes total
• Broiler instructions:- Preheat your broiler- Place vegetables on a sheet pan sprayed with cooking spray and broil about 6 inches under the broiler for 5 min- Remove the pan from the oven, flip the vegetables and broil the other side for 5 more minutes
• Remove the stem end from the jalapeños. Remove some or all of the seeds if you prefer less spicy salsa. Remove the papery exterior from the garlic and dispose.
• Add jalapeños, garlic, onions and salt to the bowl of a food processor (or blender) and pulse several times to create a puree.
• Finely chop the tomatoes. Add the tomatoes and cilantro to the food processor and pulse 2 or 3 times to incorporate. Don't mix too much or you'll incorporate a lot of air.
• Let the salsa rest for at least 30 minutes then enjoy!

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

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.

D'S FAMOUS SALSA

Steps:

• Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

VALENTINA'S CHARRED TOMATO SALSA

Steps:

• Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7-10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6-8 minutes. Let cool slightly.
• Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.
• Do Ahead
• Salsa can be made 2 days ahead. Cover and chill.

CHARRED SALSA

Steps:

• Slice tomato into half inch steaks (see picture).
• Wash and rinse tomatillos, keep them whole.
• Wash poblano pepper.
• Quarter onion with skin on.
• Grill all of these on all sides until blackened.
• Take the stem off the poblano.
• Take the charred outside of the onion off.
• Put it all in a food processor.
• Add the juice of one lime.
• Process in food processor and you have the best summer salsa money can buy!