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“Smoky” & Roasted Salsa Verde (and Salsa Roja)

Ingredients

to make about 5 cups:

  • 1lb raw, peeled & whole tomatillo (about 14)
    • (OR use “chocolate” heirloom tomatoes or Roma tomatoes for red salsa)
  •  1 serrano pepper
  • 1/2 medium sized red onion
  • 2 garlic cloves WITH skin
  • 1 cup cilantro
  • 1 tablespoon olive oil
  • juice from 1 lime (or to taste)
  • 1 teaspoon hickory liquid smoke (optional)
  • sea salt & pepper to taste

Steps

Step 1

Set oven to broil.

Step 2

Place tomatillo, red onion, garlic and serrano on a baking sheet. Broil for 15 minutes in the oven, flipping over the ingredients half way. After roasting the tomatillo should be soft. If the red onion is still a little solid, toss it back in the oven for an additional 5 – 10 minutes, careful not to let it burn.

Step 3

Peel the garlic.

Step 4

Set the desired amount of heat by removing some or ALL of the seeds from the serrano pepper (and removing the stem).

Step 5

Place the roasted ingredients in a food processor, then add cilantro, olive oil, lime, sea salt & pepper and liquid smoke.

Step 6

Pulse blend but careful not to overdo it. You want it somewhat chunky.