Charred Salsa Two Ways
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 266
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 484
- Total: 35 min
- Active: 30 min
Ingredients
3 tomatillos (about 8 ounces), husked
1 Vidalia onion, cut into thick rounds
1 jalapeño pepper
1 poblano pepper
1/4 cup vegetable oil
Kosher salt
1 clove garlic
1 lime, juiced (about 2 tablespoons)
1/4 cup extra-virgin olive oil
1/2 cup packed fresh cilantro leaves
1 tablespoon granulated sugar
One 14.5-ounce can diced fire-roasted tomatoes
Multi-color tortilla chips, for serving
Directions
- Place a grill pan over medium-high heat and heat for 5 minutes.
- Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
- Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
- Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
- To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.