jetsetgreen

Friday, September 16, 2011

Best Roasted Salsa Recipe Ever

This is the time of year when I love to make salsa. The fresh peppers and tomatoes are at the height of deliciousness. Salsa is fast, healthy, tasty, and there's no wrong way to make it. (Well, there is, I just don't care to list the ways.)

Ingredients:
Peppers 
Tomatillos
Tomatoes
Jalapeno
an Onion
some Cilantro
Salt
one Lime
Liquid Smoke 

BUT WHY DIDN'T YOU SAY HOW MANY OF EACH?

Because it doesn't matter. Geez, relax. I used Anaheim, Bell, and Jalapeno here. Use whatever you can find at the store or stand that looks beautiful and is on sale.

TOMATOES?

I used 4 or so in this recipe. If you aren't buying your tomatoes in July, August, or September, just use drained canned tomatoes. Don't make salsa with gross tomatoes you bought from the store in February. And you wonder why your kids hate tomatoes. 


 
Put your assortment of washed peppers and tomatillos on a baking sheet. 

 Broil them for a few minutes until charred. This is not the time to walk away, you'll need to flip the peppers and remove them individually when done. The tomatillos may collapse and leak. Don't freak.


When done, put your tomatillos aside, and put your peppers in a Ziploc and seal. Morally opposed to Ziploc? You can use any container (tupperware, glass) that has a lid you can seal. You're steaming the peppers so you can remove their skins easily. Leave to cool for 10-15 minutes. You can even leave them overnight, I'm not your mom. After they've cooled, you'll be able to slip their skins off*, and clean out the pulp and seeds--especially important if you want that Jalapeno to add pleasant heat instead of barn-burning heat.

*One time I was all "Oh, let's skip taking the pepper skins off because I'm busy." That salsa had a bitter, nasty flavor; it was inedible. Take the skins off.

Get out your food processor.



Put in your small or medium yellow or red onion and process until chopped. Add a handful of cilantro. I'm not the cilantro police--put in as much or as little as you like. Whirl up the cilantro with the onion until it's all finely chopped. Let it fall into a bowl.



Process the tomatillos and add to the bowl. Process the peppers until also finely chopped. Do the same with the tomatoes. If it's looking a little soupy and you don't like watery salsa, drain it a bit with a fine-mesh sieve. Add half a lime and kosher salt until you like how salty it is. Maybe add a pinch of sugar for balance.

And here's the secret: Liquid Smoke! Add a couple drops to your salsa, it's delicious! If you don't have Liquid Smoke, who cares, don't add it. Keeps for a week or so in the fridge.

Other things you can add if you feel like it: 
Red jalapenos
Mangos
Peaches
Avocados
Pinch of chili powder

Enjoy!

4 comments:

whitneyingram said...

Liquid smoke? You little genius, you.

Caroline said...

I just made salsa yesterday. It was delicious. Okay, I guess technically it was pico de gallo. Sheesh Carina, way to ruin the moment.

La Yen said...

Wait--Liquid Smoke only keeps for a week in the fridge? I will be pissed...

vanessa said...

oh could it be? i trust you so it must. i will get to work on this soon.