- Yield : 2 quarts
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 40m
This one is really simple, easy to personalize and add your own style to if you just follow the basic instructions. Use tomatoes for a red salsa, and tomatillos for green. For the red salsa I use the slightly smaller bright red tomatoes you can buy from produce shops still on the vine. I’m not sure of the name of the variety as they’re usually just labeled “tomatoes on vine” or something like that, but if that isn’t an option, plum tomatoes should work fine. – Curtyv
- 6 medium sized tomatillos or tomatoes
- 1 large red onion
- 5 medium sized fresh jalapenos (or your favorite chili pepper)*
- 2 cloves of garlic
- 1/4 cup to 1/2 cup chopped cilantro
- juice from one lime
- salt to taste (I use about 1 1/2 tablespoons or so)
I like my salsa on the spicy side, so I leave the ribs and seeds of all the jalapenos in the mix. If you want to cut down the heat a little, remove the seeds and ribs from half of them, and leave the other half in.
Skin the onion, then slice vegetables (except garlic) in half and arrange flat side down on a baking sheet. Turn your oven up to broil and place sheet in broiler to roast for about 20 minutes or until the vegetable skins get a little charred, until the surfaces are half charred or so. Remove from heat and allow to cool for a few minutes. Optionally, you can remove the charred skins at this point, but I leave them on, as I like the little black flecks and extra smoky flavor that ends up in the salsa when you leave them in.
Place the roasted vegetables, fresh garlic, cilantro and a couple tablespoons of water in a blender or food processor along with the pan drippings from your veggie roasting and blend until smooth, or a little less if you like it chunkier. Stir in salt and lime juice to your liking. This makes about 2 quarts of salsa, give or take a cup or so.
The tomatillo version of this salsa is amazing for enchiladas suizas or chilaquiles or just snacking with some fresh tortilla chips.