Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Ingredients

6 medium tomatillos husked, washed, and dried

3 medium roma tomatoes washed and dried

2 to 3 large cloves garlic unpeeled

1 or 2 large serrano or jalapeno chiles with stem(s)

¼ white onion diced

1 teaspoon kosher salt

1 tablespoon minced cilantro

Instructions

Step 1:

Turn on the fan over the stove. Line a large cast-iron skillet with a piece of aluminum foil and set over high heat.

Step 2:

Place the tomatillos, tomatoes, garlic, and chiles directly on the foil and roast without moving too often until the garlic is just softened, the chile has streaks of char and is softened, the tomatoes have a good char on all sides, and the tomatillos are soft and starting to bubble (it should take about 20 to 25 minutes total).

As each is cooked, remove from the pan and set aside to cool.

The garlic will be done first, and the tomatoes will take the longest.

Step 3:

When the tomatoes are well blackened and begin to slump, return the tomatillos to the pan if need be, carefully wrap the tomatoes and tomatillos in the foil (it will be hot, use oven gloves if necessary), lift out of the pan, and set aside until cooled.

Step 4:

Transfer to a food processor, along with any juices that run out as they cool. (Leave the black bits–they add flavor.)

Peel the garlic, stem the chile (and see it if you’d like a milder salsa), and add to the food processor along with the onion and salt.

Pulse until well combined and mostly smooth–you want a bit of texture.

Add the cilantro last, pulse briefly, and taste for salt again.

Notes:

Roasting Temperature and Time:

Ensure the skillet is hot enough to get a good char on the vegetables. Adjust the heat as needed to avoid burning while achieving a nice roast.

Vegetable Preparation:

Tomatillos should be husked and rinsed well to remove the sticky residue. Tomatoes and chiles should be washed before roasting.

Garlic Roasting:

Garlic will roast faster than tomatoes and tomatillos. Keep an eye on it to avoid burning. The skins should be slightly blackened and soft.

Chili Heat Level:

Serrano chiles are spicier than jalapenos. Adjust the number and type of chiles based on your desired heat level. Removing the seeds from the chiles can also reduce the spiciness.

Handling Hot Ingredients:

Use oven gloves or a thick kitchen towel when handling the hot foil-wrapped vegetables to avoid burns.

Processing:

Leave some of the charred bits in the food processor for added depth of flavor. Adjust texture by pulsing less or more based on preference.

Cooling:

Allowing the roasted vegetables to cool slightly before processing makes them easier to handle and ensures a better blend.

Flavor Adjustments:

After blending, taste the salsa and adjust seasoning with additional salt or cilantro as needed. The salsa’s flavor can develop further as it sits.

Storage:

Store the salsa in an airtight container in the refrigerator for up to 1 week. It can also be frozen for longer storage, though the texture may change slightly.

Serving Suggestions:

This salsa pairs well with tortilla chips, grilled meats, or as a topping for tacos and burritos. It can also be used as a base for other dishes.

Nutrition Information:

Frequently Asked Questions:

What’s the difference between tomatillos and tomatoes in this recipe?

Tomatillos are the key ingredient in this salsa, providing a tangy and slightly citrusy flavor.

Tomatoes add sweetness and body to the salsa, balancing out the tomatillo’s acidity.

The combination of both creates a well-rounded and complex flavor profile.

Can I adjust the spiciness of the salsa?

Yes, the level of spiciness can be adjusted by varying the number of serrano or jalapeno chiles you use.

Removing the seeds and membranes from the chiles will also reduce the heat.

Taste and adjust as you go to achieve your preferred level of spiciness.

Can I use a different type of onion?

While the recipe suggests using white onion, you can also use red onion for a slightly different flavor profile.

Red onion tends to be milder and sweeter when compared to white onion.

Feel free to choose the type of onion that suits your taste.

Why are the garlic cloves roasted with their peels on?

Roasting garlic with its peel on helps protect the garlic from burning and becoming bitter during the roasting process.

It allows the garlic to soften and become sweet as it roasts.

The peel can then be easily removed after roasting.

Can I use a blender instead of a food processor?

Yes, you can use a blender instead of a food processor to make this salsa.

Blenders are effective at blending the ingredients smoothly.

However, be cautious not to over-blend, as you want to retain some texture in the salsa.

Pulse the blender a few times until the desired consistency is reached.

Can I use a different type of chili pepper?

Yes, you can use different types of chili peppers based on your preference and desired level of heat.

Serrano and jalapeno chiles are commonly used in this recipe, but you can experiment with other varieties like poblano or Anaheim peppers to customize the heat level and flavor of the salsa.

Why are the vegetables roasted?

Roasting the tomatillos, tomatoes, garlic, and chiles adds depth of flavor to the salsa.

The roasting process caramelizes the natural sugars in the vegetables, resulting in a smoky and slightly sweet taste that enhances the overall profile of the salsa.

Can I skip the aluminum foil and roast directly on the skillet?

Using aluminum foil helps prevent the vegetables from sticking to the skillet and makes cleanup easier.

However, you can roast the vegetables directly on the skillet if you prefer, but you may need to monitor and turn them more frequently to prevent burning.

Can I adjust the amount of cilantro used?

Absolutely. Cilantro can have a strong flavor, and personal preferences vary. If you’re not a fan of cilantro, you can reduce the amount or omit it altogether.

If you love cilantro, you can adjust the amount to your taste.

How long can I store the salsa?

This roasted salsa can be stored in an airtight container in the refrigerator for up to 5-7 days.

For longer storage, consider freezing it in small portions.

Keep in mind that the texture may change slightly after freezing, but the flavors will still be delicious.