CHARRED TOMATO SALSA
Charring the tomatoes is the key to great salsa! I just recently started adding the chipotle in adobo, it gives it a great flavor!
Provided by Tresa H.
Categories Peppers
Time 23m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Charr tomatoes and jalapenos until black on all sides.
- You can do this in a cast iron skillet, in the oven or on the grill.
- You want very dark skins.
- Throw everything in blender.
- Blend until constancy you want.
- Add bouillon to taste.
Nutrition Facts : Calories 26, Fat 0.3, Sodium 7.2, Carbohydrate 5.6, Fiber 1.8, Sugar 3.8, Protein 1.3
CHARRED TOMATO MINT SALSA
Provided by Reed Hearon
Yield Makes 1 cup
Number Of Ingredients 10
Steps:
- Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
- Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.
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- Remove the paper-like husk from the tomatillo, wipe them if necessary with a moist kitchen towel and put them whole on a very hot griddle or comal. (Granny says that when you remove the outer husk of the tomatillos, you shouldn’t even rinse them “it’ll make them lose their flavor”… so make sure you don’t.) Turn them occasionally.
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