Charred Vegetable Salsa
This is one of the Mary Sue Milliken recipes my kids made at the Kids’ (good-for-you) Cooking Academythat we all really loved. Charring the vegetables gives the salsa a deep rich flavor and the tomatillos give it a nice tang. Sue’s recipe calls for 3 Roma tomatoes but I used what I had on hand and it turned out great. It’s super simple to make and tastes so much better than store bought salsa.
- 1 vine ripened tomato
- 11 small campari tomatoes
- 3 small tomatillos
- 1 jalapeño
- 1/2 red onion, sliced
- 1 large clove of garlic, peeled
- 1/2 punch of cilantro, roughly chopped
- 1/2 lime, juiced
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to broil. Place the tomatoes, tomatillos, jalapeños, and onion slices on a baking sheet lined with tin foil (easier clean up).
Place under the broiler, turning occasionally for 5-6 minutes. Add the garlic clove to the baking sheet and broil with the rest of the vegetables for another 5-6 minutes or until nicely charred.
Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeño.
Combine the charred vegetables (and the juices from the baking sheet) with cilantro, lime juice, sea salt and freshly cracked pepper, to taste, in a food processor or blender. Puree until smooth. Taste and re-season if necessary. Serve with chips or on with any of your favorite Mexican foods. Enjoy.
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Kimt — February 10, 2011 @ 12:10 am
This salsa Is amazing…I am finding Mexican recipes just for an excuse to make it. I have made it 3 times. I now add more jalapeños for the heat. It is healthy and full of flavor. Try it.
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