This salsa verde gets a little roasted flavor from grilled tomatillos. I get lots of compliments on it!
Put all the tomatillos on a skewer for easy grilling. Turn your grill up high and grill until just charred. Turn them over as needed. Broiler alternative: slice each tomatillo in half and put on a cookie sheet, skin side up. Broil until just charred.
Let the tomatillos cool slightly, then pulse in a food processor.
Add in the onion, serrano, cilantro, lime and S&P. Pulse to desired consistency
Let sit (in fridge) for at least 24 hours before serving to let the flavors marry and marinate.
Although freshly made salsa is the very best, for much of the year it may be impossible to find high quality organically grown tomatoes. For that reason, each summer I can several jars of this delicious homemade, home-canned salsa. Wonderful with Mexican dishes, served with roast, fried eggs or as a dip for chips or fresh vegetables. You will be very glad to have this on your pantry shelves!
Using a food processor, chop the tomatoes in small batches so that you don’t have to turn them to mush to get them all chopped. You will need to have 5 quarts of chopped tomatoes. Alternatively, you may dice the tomatoes (and other vegetables) with a very sharp knife.
Chop the onions in an electric food processor
Remove the stems but not the seeds from the Jalapenos and process them as well. (Note ~ this recipe makes a salsa with medium heat. You may add more or less Jalapeno so suite your own taste.)
Place all of the vegetables into a stainless, heavy bottomed 2-gallon kettle.
Add the tomato paste, vinegar, salt and garlic powder. Stir well.
Bring to a boil, stirring constantly. Turn off the heat.
Process in pint canning jars, in a boiling water bath, for 30 minutes. Please consult a reliable canning guide for authoritative instructions. I recommend the Ball Blue Book Guide to Preserving.
Love the taste of fresh salsa … but don’t have time to chop in the kitchen? This recipe fits the bill!
Using a blender or food processor, layer in tomatoes, onion halves, lime juice, cilantro, and spices.
Blend until combined.
Freezes well.
Yearning for a fresh chunky salsa? This recipe comes straight from a Honduran kitchen. Enjoy the rich flavors!
Combine all ingredients in a large bowl, stirring to incorporate juices. Keeps 4-5 days.
If you love hot sauce, you will love this recipe, which can be adjusted to suit your taste for heat. When you select your tomatoes, use the dark red heirlooms that have few seeds and solid meat. If you cannot find them, strain off as many of the seeds as you can after you have chopped the tomatoes. Seeds are bitter in salsa.
Place the tomatoes, garlic, onion, and salt in a heavy saucepan.
Bring to a simmer and cook until all the vegetables are very soft and half of the tomato juice has cooked away.
While the tomato mixture is cooking, roast the peppers. This can be done in a skillet, under the broiler, or in a very hot oven, about 475 degrees. The skins will blister and burn a bit as they roast.
Be mindful of the fumes — even the fumes coming from these peppers can make your eyes water. Do not handle them with your bare hands.
After the peppers are roasted, cut off the stems and toss the topless peppers into your blender. Add enough of the cooked tomato mixture to whirl the peppers into a paste.
Thoroughly stir this paste into the tomato mixture.
Salt to taste and thin with water if necessary.
“Salsa fresca” is simply a fresh, raw, tomato salsa. Salsa fresca should be served fresh. If it is kept over till the next day, it is not spoiled, but the flavors are not the same. The onion takes over and the tomatoes seem really tired. The vegetables should all be finely diced.
Finely chop the tomatoes and the onions.
Finely mince the garlic and the cilantro.
Mince the peppers. Keep the seeds if you like really hot foods.
Mix all together and enjoy.
Most of the authentic Mexican cooks I know do not salt this. Do as you like — there is no pressure!