Tomatotomatillo Salsa Food

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 TOMATO AND TOMATILLO SALSA

Steps:

• Heat your oven to 425°.
• Arrange the tomatillos, tomato quarters, jalapeño, onion and garlic cloves on a baking sheet. Drizzle vegetables with olive oil to lightly coat.
• Roast the veggies for 20-25 minutes or until the tops of the veggies have started to brown.
• Remove from oven and add the roasted vegetables into the bowl of a food processor or a small blender. Add the lime juice, salt, and cilantro leaves.
• Pulse until all of the ingredients are combined and your desired salsa consistency is achieved.
• Serve with tortilla chips or as a condiment.
• Store for up to 1 week in the fridge.

TOMATILLO SALSA

Steps:

• Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
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TOMATO TOMATILLO SALSA

Steps:

• In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
• In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.

AUTHENTIC MEXICAN TOMATO AND TOMATILLO SALSA

Steps:

• Briefly soak the tomatillos in room temperature water until the skins peel away easily. Remove all the skins and discard.
• Pan toast, broil, or grill the tomatoes and tomatillos. Place in a bowl to cool.
• Use a butane torch to lightly toast the arbol chilies. Stop as soon as you smell the smokiness. Remove the stems and cut them into 1/4" pieces with a very sharp knife. Save the seeds. If you are sensitive to capsician use only one chili.
• Add the salt, garlic, chilies with seeds, and 1/4 cup of liquid from the tomatoes and tomatillos to the Ninja blender smoothie cup. Pulse until a fine texture is achieved. Add more liquid if needed.
• Add onion and pulse until a small dice is achieved. Add more liquid if needed. Use a spatula to transfer contents to the blender attachment.
• Drain the juice from the tomatoes and tomatillos and set aside. Add the tomatoes and tomatillos to the blender attachment and pulse until desired chunkiness. Add more liquid if needed.
• Taste and correct the salt. If more heat is desired add your favorite hot sauce.
• Serve in a decorative bowl topped with the cilantro. Accompany with chips or vegetables, such as endive lettuce scoops. Or add to your favorite dish. Freshly made salsa amps the flavor of any protein, whether it be cooked Mexican or American style.

FRESH TOMATILLO SALSA

Steps:

• In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

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.

TOMATILLO SALSA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.